Eat Your Colors

Your body can get what it needs just by eating a colorful variety of fruits and vegetables. Nature has found a clever way to highlight the nutrients in foods: different nutrients impart different colors to the foods they’re in. 

Anthocyanins: That turn blueberries blue and beetroot into purple can keep your mind sharp, and also protect cells from damage and can help reduce the risk of cancer, stroke, and heart disease.

Lycopene: That turns watermelon and tomatoes red can help to keep your heart healthy, protect against prostate, as well as against some cancers. 

Beta carotene: That makes carrots and pumpkins orange can help to keep your eyes healthy and boost your immune system. 

Chlorophyll: That gives green color to kiwi and broccoli works together with other vitamins and minerals to help the body protect itself against cancer.

Saponin: Best known sources are peas, soybeans, and some herbs. It exhibit antimicrobial properties, guarding your body against fungi, bacteria, and viruses, and also improve immune function.

While fresh fruits and vegetables are great in season, frozen ones are also convenient to keep on hand and just as nutritious.