Eat Your Colors

Filling your plate with a variety of “colors” does much more than brighten up your table. Foods that are deep blue, purple, red, green or orange contain high levels of antioxidants and phytochemicals, the white-hat compounds that capture damage-causing free radicals and protect the body from numerous diseases. Colorful foods also pack lots of nutrients that boost immunity and enhance overall health. So if you want to increase the odds of living a long and healthy life, make the following colors a regular part of your diet:

• Broccoli, kale, spinach, cabbage, peas, avocado, collards

• Red tomatoes (particularly cooked), red peppers, red/pink grapefruit, watermelon, red grapes, beets, red cabbage, apples, strawberries, cherries, raspberries, cranberries

• Squash, carrots, sweet potatoes, yams, pumpkin, cantaloupe, mangoes, oranges, papaya, nectarines

• Plums, blueberries, blackberries, purple grapes, eggplant (with skin)

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