Breaking the Color Code

Now as more and more are living away from home, we have to make the healthy food choices ourselves. Its easy to just dive into the short cuts of cooking, open that Noodles pack and be done in 2 minutes. Before you do that, just think of all the heath benefits you are depriving your body. I believe if we know our food better its more likely that we will eat them well. Here is a fun way of knowing the benefits of the fresh food just based on thier color, it cannot be any simpler than that. So next time you are out shopping for produce, have a little fun with the COLORS you pick.

Crack the Color Code:

When selecting produce, no one tint rises above the rest. Know more of what each hue bring you.

GREEN: These foods contain cancer-protecting phytochemicals, like isothiocyanates. And loaded with antioxidants that may reduce the risk of macular degeneration, a leading cause of blindness.

Green Beans, Spinach, Broccoli, Kiwis, Cabbage, Capsicum, Coriander leaves.

YELLOW: Sun-colored produce is full of vitamin C, which helps heal wounds and also blocks some skin damage caused by free radicals.

Pears, Pineapples, bananas

ORANGE: These have beta-carotene, which may help boost immune function and protect against free radical damage. Nutrients in citrus fruits also improve oral health.

Oranges, peaches, carrots

RED: Produce in this hue has lycopene, a noted cancer fighter, and ekkagic acid, whch may help reuce DNA dmage. Flavonoids - found mostly in berries and cherries - boost antioxidant defense, protect individual cells from free-radical damage, and fight heart diseases, and may help maintian cognitive funstion and put the brakes of aging.

Red capsicum, strawberries, tomatoes, watermelons

BLUE and PURPLE: Grapes and purple cabbage have anthocyanins, which may protect cells from oxidative damage and slow the signs of aging. The nutrients that make them dark in color also help cognitive function and have antioxidant properties that may fight cancer.

Blueberry, grapes, purple cabbage

WHITE: Onions and garlic contain allicin and quercetin, both of which have been associated with reduced heart disease risk and increased immune function. Cauliflower contains cancer fighting sulforaphane.

Onion, garlic, mushrooms


While this gets you started, the list doesn’t end here, include all you favorite vegetables and fruits to the color list.