How Colorful Vegetables Benefit Our Health

More on the health benefits of colorful vegetables.

Reader Contribution by Karen Newcomb
Published on September 3, 2020
article image
by Unsplash/Nadine Primeau

It doesn’t surprise me to learn there are medical benefits when it comes to the color of our vegetables. I love color in the food I prepare for my family and friends. My summer salads are always vibrant with different colored tomatoes, cucumbers, grated carrots and zucchini, sliced olives, colored bell peppers, grapes and anything else that’s appealing both for taste and the eyes. All nestled on a bed of different lettuces each with its own texture. During winter months I mix up coleslaw with green and red cabbages, add a bit of apple and/or mandarins. I usually buy a bottle of coleslaw dressing, but would love a good recipe from scratch.

Yet, we’ve always heard there’s no real healthy benefit to salads. Wrong.

Let’s talk about the power of color in vegetables and fruits.

Red color is said to promote heart health, lower cancer risks, and protects against memory loss. I’m beginning to think I need more red veggies in my diet. One can only claim a “senior moment” just so many times.

What’s red in the veggie kingdom? Beets, strawberries, red bell pepper, cranberries, tomatoes, radishes, raspberries, cherries, blood oranges, pomegranates, red grapefruit, red potatoes and watermelon.

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