Using Color Chart of Vegetable and fruits to Explain Beneifits

RED Colour vegetables and fruits

Red fruits and vegetables are coloured by a natural plant pigment called lycopene. Lycopene is a powerful antioxidant that can

• Reduce the risk of prostate, cervical and lung cancer
• Protects the body from  harmful free-radicals
• Protects the body against heart disease
• Lowers blood pressure
• Lowers LDL cholesterol, which is the bad cholesterol in the body
• Support joint tissue for those with arthritis
• Keeps one regular aiding in gastrointestinal health

ORANGE/YELLOW

Carotenoids give this group their vibrant colour. A well-known carotenoid called Betacarotene is found in sweet potatoes, pumpkins and carrots. It is converted to vitamin A, in our body  and it helps 

• Lowers LDL cholesterol (the bad cholesterol)
• Promotes healthy joints
• Promotes collagen formation
• Fights harmful free radicals in the body
• Encourages pH balance of the body
• Boosts immune system

PURPLE /BLUE

The plant pigment anthocyanin is what gives blue/purple fruits and vegetables their distinctive colour. Anthocyanin also has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.

GREEN
Green vegetables contain a range of phytochemicals including carotenoids, indoles and saponins, all of which have anti-cancer properties. Leafy greens such as spinach and broccoli are also excellent sources of folate.

BROWN/WHITE

White fruits and vegetables contain a range of health-promoting phytochemicals such as allicin (found in garlic) which is known for its antiviral and antibacterial properties. Some members of the white group, such as bananas and potatoes, are also a good source of potassium.