Different colors of vegetables provide different nutrients.
Here’s a breakdown to help you:
Reds – beets, red cabbage, tomatoes, radishes (kind of), rhubarb, red kidney beans, red peppers, red onions
Yellows/Oranges – sweet potatoes, winter squashes, carrots, yellow peppers, pumpkins, summer squash, rutabagas, yellow tomatoes
White/tan – jicama, cauliflower, garlic, onion, turnips, parsnips, kohlrabi, jerusalem artichokes, ginger, mushrooms, shallots
Greens – cabbage, green peppers, green beans, lettuces, spinach, kale, collard, turnip, mustard greens, artichokes, cucumbers, zucchini, celery, brussel sprouts, green peas, sugar snap peas, asparagus, green olives
Blue/ Purple – purple cabbage, black olives, eggplant, purple peppers, purple carrots
Red veggies provide many important nutrients such as lycopene, hesperedin, quercetin and ellagic acid. These are known to help fight cancer, among other things!
Yellow and orange veggies are high in beta carotene, flavanoids, potassium, and vitamin C which work as anti-aging nutrients providing cardiovascular support, healthy joints and lower blood pressure.
White and tan vegetables provide beta-glucans, lignans, and powerful antioxidants that help boost immune function and help reduce the risk of several common cancers.
Green vegetables contain fiber, chlorophyll, , folate, calcium, lutein, beta carotene and vitamin C. The calcium in vegetables is MUCH MORE DIGESTIBLE THAN THE CALCIUM IN DAIRY!!!!
So where does calcium come from? NOT MILK – It comes from your green leafy veggies of course 🙂
Blue and purple veggies are rich in resveratrol, zeaxanthin, flavanoids, lutein, quercetin, vitamin C, fiber and ellagic acid. These nutritents boost immune system function, act as anti-aging nutrients, improve calcium and magnesium absorption, help reduce tumor growth and they help fight inflammation.
Be sure to make your plate colorful!