COLORS OF VEGETABLES THAT MAKES US HEALTHY!

Blue/Purple

 

*Nutrition Information – Blue and purple vegetables are especially good sources of phytochemicals such as anthocyanins and phenolic compounds.
*Vegetable Sources – Purple Asparagus, Purple Cabbage, Purple Carrots, Egg Plant, Purple Belgian Endive, and Purple Fleshed Potatoes.

 

Green

 

*Nutrition Information – Green vegetables are especially good sources of potent phytochemicals such as chlorophyll, lutein, and indoles.
*Vegetable Sources – Artichokes, Asparagus, Avocados, Broccoli, Brussels Sprouts, Celery, Cucumbers, Green Beans, Green Cabbage, Green Leafy Vegetables (including collard greens, kale, mustard greens, spinach, Swiss chard, and watercress), Green Onions, Green Peas, Green Peppers, Leeks, Okra, and Zucchini.

 

Orange/Yellow

 

*Nutrition Information – Orange and yellow vegetables are especially good sources of antioxidants such as vitamin C, carotenoids, and bioflavonoids.
*Vegetable Sources – Butternut Squash, Carrots, Corn, Yellow Beets, Yellow Peppers, Pumpkins, Yellow Potatoes, Rutabagas, Yellow Summer Squash, Yellow Winter Squash, and Sweet   Potatoes

 

Red/Pink

 

*Nutrition Information – Red vegetables are especially good sources of phytochemicals such as lycopene and anthocyanins.
*Vegetable Sources – Beets, Radishes, Radicchio, Red Onions, Red Peppers, Red Potatoes, Rhubarb, and Tomatoes

 

White (also Tan/Brown)

 

*Nutrition Information – The white vegetable group also includes tan and brown vegetables. Vegetables in this group are especially good sources of anthocyanins and other various nutrients for each individual vegetable.
*Vegetable Sources – Cauliflower, Garlic, Ginger, Jerusalem Artichokes, Jicama, Kohlrabi, Mushrooms, Onions, Parsnips, Shallots, Turnips, White Corn, and White Fleshed Potatoes