By Scrubadoo’s Jen Hankin
Bikini season is here! Are you looking to slim down, fast? The best way to do that is to take a good hard look at the color of your diet!
When’s the last time you tasted the entire rainbow? Think red, green, yellow, orange, blue, purple, and even white. These natural colors present in mostly fruits and vegetables supply us with powerful antioxidants and nutrients that help build immunity and reduce risk of many chronic diseases. In your own diet, what color do you eat most?
With summer approaching, it’s the perfect time to add color to your plate. Early development of these healthy eating habits will help you enjoy produce throughout the year and throughout your life. At the end of this rainbow, there is a pot of gold – your good health.
Benefits of Color
Red: Lycopene, Anthocyanins
Benefits: Heart health, memory function, urinary tract health, lower risk of cancer
Sources: Red apples, Beets, Red cabbage, Cherries, Cranberries, Red grapes, Red peppers, Pomegranates, Raspberries, Rhubarb, Strawberries, Tomatoes, Watermelon
Yellow/Orange: Beta Carotene
Benefits: Vision health, lower blood pressure, lower risk of cancer
Sources: Apricots, Butternut squash, Cantaloupe, Carrots, Mangoes, Nectarines, Oranges, Papayas, Peaches, Yellow peppers, Pineapple, Pumpkin, Yellow summer or winter squash, Sweet corn, Sweet potatoes
Green: Chlorophyll, Lutein
Benefits: Vision health, strong bones and teeth, lower risk of cancer and birth defects.
Sources: Green apples, Artichokes, Asparagus, Green beans, Broccoli, Brussels sprouts, Green cabbage, Cucumbers, Green grapes, Honeydew melon, Kiwi, Peas, Green pepper, Spinach, Kale, Collard, Mustard & Turnip greens, Zucchini
Benefits: protect cells, reduce risk of cancer, stroke, and heart disease, improve memory function, and promote healthy aging
Sources: Blackberries, Blueberries, Eggplant, Figs, Plums, Prunes, Purple grapes, Purple potatoes
White: Allicin, Anthoxanthins
Benefits: Lower cholesterol and blood pressure; reduce risk of cancer and heart disease
Sources: Bananas, Cauliflower, Garlic, Ginger, Jicama, Mushrooms, Onions, Parsnips, Potatoes, Turnips
Source: WakeMed Health and Hospitals