The document discusses the health benefits of fruits and vegetables grouped by color. Red produce contains lycopene and anthocyanins which can reduce cancer growth and support joints. Orange and yellow fruits and vegetables contain carotenoids which convert to vitamin A to support eye and immune health and reduce cancer risk. Green produce contains chlorophyll, lutein, and folate which can lower blood pressure and cholesterol while supporting digestion. Blue and purple foods contain anthocyanins which act as antioxidants and can reduce the risk of heart disease and stroke. White produce contains anthoxanthins which can lower cholesterol and reduce cancer risk.

1. T a s t e t h e R a i n b o w What the colors of fruits and vegetables mean

2. Red Red foods contain pigments called “lycopene” and “anthocyanins.” Red Fruits and vegetables have nutrients that can reduce tumor growth as well as prostate cancer. These fruits and vegetables also support joint tissue. Red Vegetables and Fruits include: Beets, Red Peppers, Cherries, Cranberries, Strawberries, Apples, & Pink Grapefruit (sort of red).

3. Orange and Yellow Orange or yellow fruits and vegetables contain “carotenoids” which can convert to vitamin A. Orange and yellow colored foods help support healthy eyes and reduce the risk of cancer. They also support healthy immune system functions. Orange foods include : Apricots, Cantaloupe, Carrots, Pumpkin, Sweet Potatoes, & definitely Oranges. Yellow foods include : Mangoes, Pears, Yellow Apples, Yellow Peppers & Yellow Squash.

4. Green Green fruits and vegetables are naturally colored by chlorophyll. Dark green vegetables and fruit contain Lutein, while leafy greens contain folate. Green vegetables and fruits can lower blood pressure as well as LDL cholesterol levels. Green fruits and vegetables normalize digestion and fight harmful free radicals. Green fruits and vegetables include: Artichokes, Avocados, Cabbage, Kiwis, Limes & Spinach .

5. Blue and Purple Blue and purple fruits and vegetables are also colored by “anthocyanins.” Anthocyanins act as an antioxidant by protecting cells from damage. Blue and purple foods can reduce the risk of stroke and heart attack. Healthy aging is also link to this colored produce. Blue and purple fruits and vegetables include : Blackberries, Blueberries, Eggplant, Figs, Grapes & Plums. (Just kidding, these are fake.)

6. White White colored vegetables and fruits are pigmented with “anthoxanthins.” They contain allicin which can help lower cholesterol. White foods also have the ability to reduce stomach cancer and heart disease. Certain white colored produce is a good source of potassium. White colored fruits and vegetables include: Cauliflower, Carlic, Ginger, Mushrooms, Onions, Potatoes & Parsnips.

7. List of more fruits and vegetables by color Just kidding.