Being Well

Aug 02, 2012
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Eat Your Colors.


Ruby red tomatoes, deep purple and blue berries, dark leafy greens: Fruits and vegetables are a feast for the eye, as well as the palate. But these colors are more than just pretty packaging. They signify which antioxidants – disease-fighting vitamins, minerals, and enzymes – are inside. The key to each plant’s nutrients lies in its color. Tomatoes get their rosy hue from lycopene, which may help prevent prostate cancer. Blackberries and blueberries get their color from anthocyanins, which can reduce the risk of heart disease, stroke, and cancer. And leafy greens contain a slew of antioxidants including calcium, beta-carotene, and folate. To make sure you’re getting the broadest range of nutrients, fill your plate with all the colors of the rainbow, every day.