There is a close relationship between the color of fruits and vegetables and their nutrients and phytochemicals.
Purple/Blue
It demonstrates antioxidant properties that can reduce the risk of cancer, heart attacks and heart disease.
Example: Beetroot – Red Cabbage – Eggplant – Blueberries- Black berries – purple grapes – plum
Orange/Yellow
Indicates the presence of carotenoids that keep the eyes healthy
As: Carrots – Masked Pumpkins – Al-Qaraa –Apricots – Grapefruit – Lemon – Mango – Melon – Orange
Red
Red fruits and vegetables help reduce cancer risk and improve heart health
As: Beetroot – Red Chili Peppers – Tomatoes – Red Apples – Cactus – Cherries – Red Watermelon
Brown/White
indicates the presence of plant chemicals, Antiviral, antibacterial and potassium properties.
As: Cauliflower – Garlic – Ginger – Onions – Bananas – Kakaya – PeachWhite – Brown Pear
Green
Indicates the presence of plant chemicals with anti-cancer properties
Example: Asparagus – Green Beans – Chinese Cabbage – Broccoli – Green Pepper – Cucumber – Lettuce – Peas – Spinach – Green apples – avocados – green grapes – kiwi – green lemon
