Food Nutrition WELL-BEING

Eat the Rainbow!

For your health, choose every day a variety of colored fruits and veggies to make a rainbow of at least three different colors.

The color of fruits and vegetables is associated with their content of phytochemicals, which are biochemical compounds naturally found in plants ( “Phyto” means “plant” in Greek).

These molecules are responsible for the color of fruits, vegetables, culinary herbs, and spices and their organoleptic properties as well. Besides, even if phytochemicals are not essential nutrients in humans, they show crucial effects on human health, particularly as antioxidants.

For your health, choose every day a variety of colored fruits and veggies to make a rainbow of at least three different colors.

Rainbow collection of fruits and vegetables

Orange/yellow: carrots, oranges, lemons, pineapples, sweetcorn, mangoes, pumpkin, sweet potato

Red: tomatoes, strawberries, cherries, rhubarb, radishes, red grapes, red pepper

Purple/blue: beetroot, eggplant, blackberries and blueberries, red cabbage, purple grapes, figs

Green: peas, broccoli, spinach, bok Choi, avocadoes, green apples, green grapes, pears, kiwi fruit, asparagus

White/brown: onions, garlic, cauliflower, white eggplant, white radish 

https://pubmed.ncbi.nlm.nih.gov/31003505

Photo Creditis: Cover (c) istockphoto.com/kcline, post (c)istockphoto.com/egal

About Valentina

Valentina is an international communication consultant for the food industry. She has served communication and PR agencies for several years by providing insights into local French and Italian trends and traditions. Thanks to her Italian, French, and Chinese background, she focuses on promoting intercultural collaboration for sustainable development and tourism.