The Benefits of Colorful Foods
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It’s springtime, and planting season.
Farmers across the country are seeding, sowing and tilling the land, which means more fresh and colorful produce at grocery stores and outdoor markets this summer.
“Blues, purple, red, orange, yellow, even white. Every single color tells the story about the health benefits of every fruit or vegetable,” said Marie Spano, a registered dietitian.
Nutritionists say when it comes to summer produce it’s a cornucopia of colors.
The more color you add, the healthier the meal.
“Each color signifies an array of certain antioxidants within the food and those antioxidants have certain health benefits,” said Spano.
So what are the benefits of certain colors?
Purple produce like red cabbage, plums and concord grapes contain anthyocyanin.
That’s known to cut the risk of some cancers, diabetes and heart attacks.
Red items such as tomatoes are filled with lycopene.
It’s an antioxidant that, according to certain studies, lowers the risk of certain types of prostate, lung and stomach cancers.
What about yellow vegetables?
“That yellow color means they are rich in lutein and zeaxanthin which are important for eye health,” said Spano.
Try blue produce like eggplants and blueberries.
They contain nutrients shown to lower bad cholesterol and boost the immune system.
Try for five servings every day, and switch up the colors.