So we’ve all been told we should eat a rainbow but is there more to colour than meets the eye?
What’s in a colour?
Red fruits and vegetables contain lycopene a powerful antioxidant which reduces the risk of cancer and is good for the heart.
Purple or blue coloured fruits and vegetables contain anthocyanin which is another antioxidant which protects our cells against damage from free radicals and reduces the risk of cancer stroke and heart disease.
Perhaps this one is the best well known – Carotenoids give orange and yellow fruit and vegetables their colour. Beta-carotene is found in orange foods and is converted to Vitamin A which is famously good for the eyes. Another type of carotenoid is lutein which prevents cataracts and other conditions which could lead to blindness. (They do not help you see in the dark sadly)
Green fruit and vegetables have anticancer properties. They are also great sources of folate and iron.
Allicin is found in brown and white fruits and vegetables and has antiviral and antibacterial properties – see more on that here: https://pie-or-2.org/2017/10/27/garlic-vs-dracula/
Some other white fruit and vegetables are great sources of potassium such as bananas and potatoes.
So next time your out buying your fruit and veggies remember those colours tell you everything you need to know!