Benefits of Eating the Rainbow
Benefits of Eating the Rainbow

Fruit and vegetables fall into five different color categories: red, purple/blue, orange, green and white/brown. Each color carries its own set of unique disease-fighting chemicals called phytochemicals. It is these phytochemicals that give fruits and vegetables their vibrant color and of course some of their healthy properties.

What’s in each color?

RED

Red fruits and vegetables are colored by a natural plant pigment called lycopene. Lycopene is a powerful antioxidant that can help reduce the risk of cancer and keep our heart healthy.

PURPLE/BLUE

The plant pigment anthocyanin is what gives blue/purple fruits and vegetables their distinctive color. Anthocyanin also has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.

ORANGE/YELLOW

Carotenoids give this group their vibrant color. A well-known carotenoid called Beta-carotene is found in sweet potatoes, pumpkins, and carrots. It is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Another carotenoid called lutein is stored in the eye and has been found to prevent cataracts and age-related macular degeneration, which can lead to blindness.

GREEN

Green vegetables contain a range of phytochemicals including carotenoids, indoles, and saponins, all of which have anti-cancer properties. Leafy greens such as spinach and broccoli are also excellent sources of folate.

BROWN/WHITE

White fruits and vegetables contain a range of health-promoting phytochemicals such as allicin (found in garlic) which is known for its antiviral and antibacterial properties. Some members of the white group, such as bananas and potatoes, are also a good source of potassium.

Create a Rainbow on Your Plate

Make a tropical rainbow fruit salad with fruits of each color: oranges, strawberries, mango, rockmelon, kiwifruit, bananas, and blueberries. Stir fry your own mix of vegetables using each color: red onions, carrots, baby corn, broccoli, and mushrooms.