The Benefits of Colorful Fruits and Veggies

Power of the Rainbow

Choosing a variety of colors is the best way to reap the most benefits from your fruit and vegetables!

Red (tomatoes, watermelon, raspberries) contain the plant pigments lycopene and anthocyanin which can help prevent certain types of cancer and protect cells from environmental damage.

Yellow/Orange (carrots, cantaloupe) contain Vitamin C and beta-carotene, a plant pigment that can help boost immune function, maintain healthy mucous membranes and protect the eyes.

Blue/Purple (blueberries, eggplant, prunes) contain the plant pigment anthocyanin, which acts as an antioxidant that protects against cell damage and may also help reduce risk for cancer and heart disease while improving memory function.

Green (kale, limes, broccoli) contain the plant pigment chlorophyll as well as the compound lutein, which help to keep eyes healthy. Green leafy veggies contain folate, a B vitamin that helps prevent certain birth defects, and Vitamin K, which is essential for blood healthy blood clotting.

-Courtesy of Christen Miller, RD, LD, Kaiser Permanente of Georgia

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