A Rainbow of Benefi ts
by Judith Fertig T
he colors found in fresh vegetables can indicate an abundance of necessary phytochemicals and nutrients. “Many people I see in my practice consume excess food, but have nutrient defi ciency,” says Terri Evans, a functional medicine expert and doctor of Oriental medicine. Eating a variety of colorful vegetables can be part of the remedy. “Each color in a vegetable represents 10,000 micronutrients,” explains Evans. “The more colorful you make your diet, the happier your body will be.” She notes that supplements supply a lot of one nutrient, while vegetables gift us with tiny amounts of many requisite nutrients.
According to the nonprofi t Produce for Better Health Foundation, plant phytochemicals may act as antioxidants, protect and regenerate essential nutrients and work to deactivate cancer- causing substances. So, the more color on our plates, the better. Yellow and orange—in squash and some tomatoes—point to higher levels of vitamins C and A. The beta-carotene behind these colors is renowned for supporting healthy eyesight.
Dark green—in leafy greens and cabbages—evidences higher levels of vitamins K, B and E. Chlorophyll creates the color and indicates its well- documented detoxifying properties. Red—in red bell peppers and tomatoes—indicates vitamin C. Lycopene, which provides the color, is widely associated with lowering the risk of prostate and breast cancers. Purple and blue—in radicchio, red cabbage and eggplant—deliver vitamins C and K. Anthocyanins that create the color are powerful antioxidants geared to keep us heart-healthy.
March 2016 29
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