What does it mean?
Colour is nature’s way of letting us understand how nutritious foods are. Foods with rich colours like spinach, blueberries, beetroot, wild rice (the list goes on) are full of nutritious components and antioxidants. Not only do these foods contain lots of vitamins and minerals associated with a healthy immune system and optimal gut functioning they are also jam packed full of phytonutrients.
RED Coloured Food
Red fruit and vegetables like tomatoes often contain a natural plant pigment called Lycopene. It is a powerful antioxidant which can help reduce cancer risk and keep our heart healthy.
Blue or Purple Coloured Food
Anthocyanin is what gives fruit and vegetables this colour. This pigment also has antioxidant properties that protect our cells from damage.
Orange or Yellow Coloured Food
Beta Carotene gives fruit and vegetables this orange or yellow colour. Beta Carotene is a precursor for vitamin A. Vitamin A is essential for vision, and healthy mucus membranes.
Green Coloured Food
Green coloured fruit and vegetables contain a whole host of phytochemicals. Foods like spinach and broccoli are also a good source of folate.
Brown/White Coloured Food
Phytochemicals like allicin (found in garlic) are known for their antiviral and antibacterial properties.
Potatoes and bananas are a great source of potassium.
Next time you’re eating a meal, make a conscious decision to add more colour. With all the talk about macronutrients, it’s very important not to forget your micronutrients 😊