Color War

Eat This, Not That — By on April 11, 2011 8:47 AM

Here are some guidelines from the USDA on what the pigment of your produce can provide you nutritionally.  For the five daily servings needed, just mix and match from the color sections.  One serving equals 1 cup raw or 1/2 cup cooked.

BLUES AND PURPLES
Blueberries, blackberries, purple grapes, plums, raisins, eggplant.
Benefits: keeps memory sharp and reduces risk of many types of cancer, including prostate cancer.

GREENS
Kiwi, honeydew, spinach, broccoli, romaine lettuce, Brussels sprouts, cabbage.
Benefits: protects bones, teeth and eyesight.

WHITES
Pears, bananas, mushrooms, cauliflower, onions, garlic.
Benefits: lowers LDL cholesterol and reduces risk of heart disease.

REDS
Watermelon, strawberries, raspberries, cranberries, cherries, tomatoes, radishes, red apples.
Benefits: Helps prevent Alzheimer’s disease and improves blood flow to the heart.

YELLOWS AND ORANGE
Oranges, grapefruit, peaches, cantaloupe, mangoes, pineapple, squash, carrots.
Benefits: Boosts immune system and helps prevent eye disease.

Eat This, Not That, by David Zinczenko, Rodale Publishing, 2009

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

0 Comments

You can be the first one to leave a comment.

Leave a Comment