Basic HTML Version
2
How to
eat right
with
THE NEXT TIME YOU
take a trip to the grocery store, stop before you enter the produce
department and look around. Chances are you’ll see an array of colors—orange, yellow,
green, purple and more. All that color represents a possible path to better health.
Eating a lot of fruits and vegetables in different colors helps ensure that you get a wide
range of valuable nutrients, including fiber, folate, potassium, and vitamins A and C. These
nutrients may help protect you from chronic diseases.
Below is your guide to the colors of health.
BLUE/
PURPLE
May help:
Fight aging, improve memory and reduce cancer risk.
Examples:
Plums, eggplant, purple cabbage, raisins, blueberries, black
olives, blackberries, purple grapes.
GREEN
May help:
Promote healthy vision and reduce cancer risk.
Examples:
Spinach, collards, limes, kale, broccoli, asparagus, green
beans, green peppers, avocados, green grapes, kiwi, arti-
choke, leafy greens, snow peas, cucumbers, honeydew.
RED
May help:
Maintain heart health, promote vision, boost immune system
and reduce cancer risk.
Examples:
Cherries, cranberries, red grapes, watermelon, beets, red pep-
pers, rhubarb, tomatoes, strawberries, radishes, raspberries.
BROWN/
WHITE
May help:
Promote heart health and reduce cancer risk.
Examples:
Brown pears, dates, white peaches, cauliflower, mushrooms,
onions, parsnips, white-fleshed potatoes, garlic, leeks, scallions,
bananas, turnips, white corn.
ORANGE/
YELLOW
May help:
Promote vision, boost immune system and reduce cancer risk.
Examples:
Cantaloupe, mango, papaya, peaches, sweet potatoes, carrots,
pumpkins, oranges, pineapples, apricots, grapefruit, yellow
corn, yellow squash, tangerines.