MAINTAIN HEALTH BY RAINBOW OF FRUITS AND VEGETABLES

Colorful Fruits and Vegetables

Doctors and experts always suggest to have at least five servings of fruit and vegetables daily. A serving is nothing, but one cup of raw fruits or vegetables, or ½ cup if cooked.

All types of fruits and vegetables must be eaten to prevent chronic diseases. These are rich in antioxidants, minerals, and phytochemicals in the required combination to keep the blood sugar in balance, create better energy in the body, and keep the immune system strong.

Studies reveal that the fruits and vegetables provide much more nutrients, that one could get from a vitamin and mineral supplement.

Fruits and vegetables are found in different colors. Each of the color is used to improve the immune system in its own way. Try to include all colored fruits and vegetables in the diet.

Green Foods - Broccoli, Kale, Leaf and Romaine Lettuce, Spinach, Cabbage and Brussels Sprouts
Best for the the circulatory system. Contains minerals and B-complex vitamins. Phytochemicals found are sulforaphane and indoles, which are powerful anti-cancer compounds.

Red Foods - Tomatoes, Watermelon, Red Cabbage
Phytochemicals found are lycopene, that are used to reduce free radical damage, helpful to prevent prostate problems and reduce the effects of sun damage on the skin.

Orange Foods - Carrots, Pumpkin, Squash, Sweet Potatoes, Apricots, Cantaloupe
Possess carotenoids, that aids in prevention of cancer by repairing DNA. Good for eyes and night vision.

Green/Yellow Foods - Yellow Corn, Green Peas, Collard Greens, Avocado and Honeydew Melon
Combinational foods contain carotenoids lutein and zeaxanthin, which helps to reduce the risk of developing cataracts and macular degeneration, and osteoporosis.

Orange /Yellow Foods - Oranges, Pineapple, Tangerines, Peaches, Papaya, Nectarines
Rich in antioxidants, especially Vitamin C, helps to improve health of the mucus membranes and connective tissue. Prevents heart disease by improving circulation and preventing inflammation.

White/Green Foods - Onions, Garlic, Celery, Pears, Chives
Contain a variety of phytochemicals, such as allicin, which is anti-viral, anti-bacterial and anti-fungal . Reduces the effects of potential toxicity of high fat meats.

Red/Blue/Purple Foods - Red Apples, Beets, Blueberries, Strawberries, Cranberries, Prunes, Concord Grapes, Blackberries
Has high quantity of powerful antioxidants called anthocyanins that protect heart disease by improving circulation and preventing blood clots.