Eating By Color: Red, White and Blue
Celebrate July 4th by getting the most out of your red, white, and blue foods. We’re not talking artificially-colored goodies, but rather fresh and delicious fruits and veggies in naturally-patriotic tones.
Red hued foods have tons of antioxidants like vitamins A and C. They get their red color from phytochemicals like lycopene and anthocyanins. Lycopene is an antioxidant found in foods like watermelon and tomatoes and helps protect our healthy tissues from free-radical damage. Anthocyanins are found in foods like cherries and strawberries. This powerful antioxidant helps fight inflammation and protects your blood vessels and nervous system.
White foods get their color from anthoxanthins found in foods like bananas, cauliflower, garlic and mushrooms. Many of these white good-for-you foods also contain the phytochemical allicin, which may help lower cholesterol and blood pressure. Allicin has also has been thought to help reduce the risk of stomach cancer and heart disease.
Blue and purple foods such as blueberries, figs, eggplants and plums are grouped in the same category and provide similar health benefits. These foods get their gorgeous hue from the phytochemical anthocyanin (also found in red foods). Studies have shown that eating foods high in anthocyanins may help reduce the risk of heart disease, stroke and cancer.