The seven colours you need to eat
- 12 Months ago
Multi-coloured plant foods don't just look good on your plate; they're good for you as well, because each colour relates to different phytonutrients, each with specific health benefits. Here's how:
Red/Purple: These foods all contain anthocyanins, powerful antioxidants that may cut your risk of heart disease and stroke by inhibiting clot formation.
Aubergine, Beetroot, Berries (blackberries, blueberries, redcurrants etc), Cherries, Chillies, Plums, Prunes, Purple or red grapes, Red apples (with skin), Red cabbage, Red pears (with skin), Red peppers, Strawberries
Red: The foods in this list are high in lycopene, which has a protective effect against cancer.
Guavas, Pink grapefruits , Pink grapefruit juice, Salsa, Tomatoes, Watermelons
Orange: These foods are rich in beta-carotene, which boosts eye and skin health and may decrease your risk of developing certain cancers.
Apricots, Cantaloupe, Carrots, Mangoes, Pumpkins, Sweet potatoes
Orange/Yellow: These foods all contain beta-cryptoxanthin, a powerful cell-protecting antioxidant.
Oranges, Papaya, Peaches, Pineapples
Yellow/green: These foods are good sources of eye-friendly lutein and xeazanthin, both of which help fight cataracts and macular degeneration.
Avocado, Cucumbers, Green beans, Green peppers, Kiwifruit, Mustard greens, Peas, Romaine or cos lettuce, Spinach, Sweet corn, Yellow peppers
Green: These foods are rich in detoxifying sulforaphane, isothiocyanates and indoles, which play a key role in stimulating cancer-fighting liver enzymes.
Broccoli,Brussels sprouts, Cabbage, Cauliflower, Kale, Sprouting broccoli
White/Green: These foods offer multiple health benefits. Garlic and onions are a rich source of tumor-fighting allicin, mushrooms contain other disease-battling chemicals, and the rest contain powerful cell-protecting flavanoids.
Asparagus, Celery, Chives, Garlic, Leeks, Mushrooms, Onions