Vegetables and fruits are beautiful; we are so fortunate to live on this amazing planet that provides us with this fantastic source of pure energy and life! You have heard about eating a wide variety of colorful fruits and veggies, but why? What do those colors do for you? Each color represents a vital phytonutrient, “scientists estimate that there may be as many as 10,000 different phytochemicals having the potential to affect diseases such as cancer, stroke or metabolic syndrome“. Read this, and then add some color to your plate at every meal! The farmers market is a great place to find all the colors you need. Organic is best, but if buying organic is out of your budget, then choose to buy more fruits and veggies that you can peel as they are less affected by pesticides. For lots of veggie recipe ideas click here.
BOOT CAMP MORAGA FITNESS CA
| Chart sourced from Sheer Balance and the book 52 Small Changes |
BOOT CAMP DANVILLE CA
| Color | Phytonutrient | Vegetables | What it Does | |
|---|---|---|---|---|
| Red | Anthocyanins Lycopene | Beets Radicchio Radishes | Red Pepper Rhubarb Tomatoes* |
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| Yellow / Orange | Bioflavonoids Carotenoids Vitamin C | Butternut Squash Carrots Pumpkin Summer squash Sweet Corn | Sweet Potatoes Yellow Beets Yellow Peppers Yellow Squash Yellow Tomatoes |
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| Green | Calcium Indoles Iron Lutein Magnesium | Artichokes Arugula Asparagus Broccoli Broccoli Rabe Brussels Sprouts Celery Chinese Cabbage Cucumbers Endive Green Beans Green Cabbage | Green Peppers Leafy Greens Leeks Green Onions Okra Peas Snow Peas Sugar Snap Peas Spinach Watercress Zucchini |
|
| Blue / Purple | Anthocyanins Phenolics | Eggplant Purple Cabbage Purple Belgian Endive | Purple Peppers Purple Potatoes Red Cabbage Red Onion |
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| White / Tan / Brown | Allicin | Cauliflower Jerusalem Artichokes Jicama Mushrooms Onions | Parsnips Potatoes Shallots Turnips White Corn |
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