Color your way to a healthy diet

We all know that a colorful diet is a healthy diet but do you know why? The more color in your diet, the more antioxidants you get. But what do antioxidants actually do and what are the benefits of each 'color' group.

Antioxidants are compounds that reduce cell damage and prevent hardening of the arteries (which can lead to memory loss, heart disease and stroke. Each color represents a different class of nutrients with its own beneficial properties.

Here's a run down:

White:

The sulphur compounds in onions and garlic are thought to help prevent stomach and colon cancers. Potatoes are a good source of vitamin C and Cauliflower has great anti cancer benefits.

Yellow or Orange

Yellow or orange vegetables such as carrots, pumpkin, mango, corn and melon contain carotenoids - which have cancer prevention properties

Red

Red fruits such as tomato and watermelon are full of lycopene - which protects against heart disease and cancer.

Green:

Lutein can be found in the green vegetables such as spinach and broccoli - this is good for vision.

Purple:

Anthocyanins found in blueberries and blackberries prevent tumours forming and slow their growth.


So now you know why colorful meals look so appealing - our bodies instinctively know they are good for us.