Eating the Rainbow:
Enjoy a variety of colored fruits and vegetables to create nutrient-rich meals
An often overlooked but very important component of our food is phytonutrients. Unlike macronutrients (water, protein, fat, and carbs), phytonutrients are the living chemicals in different foods that have a number of incredible health benefits – of which, there are thousands! Over the next few weeks, we’ll be reviewing each of the most common colors in fresh fruits and veggies, and the phytonutrients that make them this color- and touch on how to enjoy weaving these foods into your diet.
Our First Color: Red.
Red vegetables get their gorgeous hue and nutrition benefits from two important phytonutrients: lycopene and anthocyanin. This makes them as beautiful to look at as they are good to eat!
Here are some Red foods that are packed with these amazing phytonutrients:
Apples, beans (adzuki and kidney), beets, bell peppers, blood oranges, cranberries, cherries, grapefruit, grapes, red onions, plums, pomegranate, red potatoes, radicchio, radishes, raspberries, strawberries, sweet red peppers, rhubarb, rooibos tea, tomato and watermelon.
With all the beautiful options, next time you see a red fruit or veggie- have a bite!
Nothing stated or posted on this site or from the Caring for Family of Companies, is intended to and must not be taken to be the practice of medicine or counseling care.”