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Eat a Colorful Variety of Food for Anitoxidant Potential

Eat a Rainbow

A colorful diet is a well-balanced diet since different antioxidants create many of the different colors in fruits and veggies. Antioxidants keep your body healthy on a cellular level by cleaning up free radicals that can lead to mutations and cause disease. So next time you're at the salad bar, or planning a menu, try to eat a rainbow because the more variety in color the larger the variety of antioxidants.

Prevention magazine has created a helpful color guide and here are the highlights.

  • Yellow/Orange: Sweet potatoes, carrots, pumpkin, mango, corn, and melon all contain a variety of carotenoids, which reduce the risk of developing cancer.
  • Green: Vegetables such as spinach and broccoli are high in lutein, which keeps your vision sharp and clear.

To see what the rest of the rainbow has to offer, just

  • Blue/Purple: Blueberries and blackberries are chock full of anthocyanins, which prevent tumors from forming and suppress their growth.
  • Red: Tomatoes and watermelon are loaded with lycopene, which may protect against cancer and heart disease.
  • White: Cauliflower offers the same cancer-fighting benefits as broccoli, its cruciferous cousin, and potatoes are a good source of vitamin C. There's also some evidence that the sulfur compounds in garlic and onions may ward off stomach and colon cancers. Other white foods, like poached chicken, seafood, reduced-fat cheeses, eggs, and tofu, provide all-important protein.


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