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Q. Why do I need to eat colorful fruits and veggies?
Eating five or more servings of colorful vegetables will make you healthier. The deeply colored vegetables provide the minerals, vitamins, fiber and phytochemicals (anti-oxidents) necessary for vigorous activity and longevity.
If they are cooked, one can maximize their nutritional potential by using high temperatures for short periods of time with as little added liquid as possible.
Blue/Purple- blueberries, dried plums, raisins, purple cabbage, eggplant. Rich in phytochemicals which act as antioxidants, felt to protect against aging.
Green- avocados, green apples, pears, asparagus, broccoli, leafy greens,lettuce. Rich in phytochemicals, as well as vitamins A, C and folic acid, and potassium.
White- tan and brown- bananas, brown pears, dates, peaches, cauliflower, garlic. Rich in phytochemicals, and also in potassium.
Yellow/orange- apricots, cantaloupe, lemon, oranges, yellow pears, carrots, corn. Rich in carotenoids, and bioflavanoids- both types of phytochemicals. Good sources of vitamins A, C and folic acid, and potassium.
Red- red apples, cherries, cranberries, red pears, beets, red peppers, tomatoes. Rich in phytochemicals as well as vitamins A, C and K.
Remember, the richer the color, the greater the nutritional value.