We all know that green leafy vegetables have awesome anti-cancer properties and leafy greens such as spinach and broccoli are also excellent sources of folate.
But did you know that red fruits and vegetables help to reduce the risk of cancer and keep our heart healthy? Or that orange and yellow fruits and veggies contain carotenoids which help to maintain healthy eyes and prevent cataracts and age-related macular degeneration, which can lead to blindness. Then there are the blue and purple fruits and veggies which protect cells from damage and can help reduce the risk of cancer, stroke and heart disease. Even the white vegetables have a range of health-promoting phytochemicals.
“How am I supposed to remember them all?” I hear you ask! You don’t have to! Just eat the rainbow!
“Eating the rainbow” helps your body to get a complete range of nutrients.
*Choose a variety of different-coloured whole foods throughout the day and week.
*The more naturally occurring colours on your plate at each meal or snack, the better.
*Even different varieties within the colour groups make sure you cover all the variations – strawberries are an excellent source of vitamin C while tomatoes are loaded with lycopene.
*It does not mean making a rainbow with lollies, cakes and soft drink!