Fruit and Veggies – MORE MATTERS
Fruit and Veggies – MORE MATTERS!
We have always been told to eat more fruits and vegetables – but why? Enjoying a variety of colorful fruits and veggies not only adds a burst of excitement to our plates, but also supplies our body with a ton of health benefits. Each color provides different types of vitamins, minerals, and nutrients – so it’s important to try new and different colored produce to create a diverse mixture of all the nutrients needed to keep our body healthy.
Red – red foods contain lycopene, which is a carotenoid and an antioxidant. Red foods have lots of vitamin C, folate, and flavonoids, plus cooking or heating red foods, like tomatoes, helps the body absorb these important nutrients more easily. Tomatoes, Bell Peppers, Apples, Strawberries
Orange – orange foods contain beta carotene, which gets changed into vitamin A during digestion in the body. Vitamin A is good for your eyesight– it’s known as the “vision vitamin”—and orange foods are also an excellent source of vitamin C and antioxidants. Carrots, Sweet Potatoes, Oranges, Mango
Yellow – yellow foods contain vitamins A and C, lutein and some beta carotene. Lutein, similar to beta carotene, helps protect our eyes and vision. Pineapple, Bananas, Squash, Corn
Green – green foods contain chlorophyll and pack a powerful punch of vitamin K, folic acid, potassium, carotenoids, and omega 3 fatty acids. Spinach, Broccoli, String Beans, Honeydew
Blue/Purple – blue and purple foods contain anthocyanins and the darker the better, as the health benefits increase with darker blues and purples. Blue and purple foods help protect heart health and improve memory. Cabbage, Grapes, Beets, Berries
White – white foods like cauliflower, garlic, bananas, and onions get their white color from anthoxanthins and are still great for a well-balanced diet, even if they don’t have bright colorful hues. Dairy products like milk, yogurt, and some cheese are also white! Dairy products help build and maintain strong bones with vitamin D, calcium, and phosphorus. Onions, Garlic, Mushrooms, Cauliflower
