Thursday, January 28, 2010

Does The Color of Your Food Matter?

In short...YES.

This color-coded system of fruits and vegetables will help you get a diverse supply of phytonutrients (cancer-fighting agents). Key components of using this color-coded system:
- Eat one food from each color per day.
- Eat 7 or more servings of vegetables/ fruits per day
- Eat a VARIETY of these foods.

Based on the UCLA  Center for Human Nutrition Code the Colors are as following:

White/Green:  Garlic, onions, leeks, celery, asparagus, artichoke, endive, chives, mushrooms

Green: Broccoli, brussels sprouts, cabbage, cauliflower, Chinese cabbage, bok choi, kale

Yellow/Green:  Spinach, collard, mustard greens, turnip greens, yellow, corn, avocado, green peas, green beans, green peppers, yellow peppers, cucumber, kiwi, romaine lettuce, zucchini, honeydew melon, muskmelon

Orange/ Yellow: Orange juice, oranges, tangerines, yellow grapefruit, lemon, line, peaches, papaya, pineapple, nectarines.

Orange: Carrots, mangoes, apricots, cantaloupes, pumpkin, acorn squash, winter squash, sweet potatoes

Red: Tomatoes, tomato products (pasta sauce, tomato soup, tomato-based juices, ketchup), pink grapefruit, watermelon

Red/Purple: Grapes, grape products (red wine, grape juice), prunes, cranberries, blueberries, blackberries, strawberries, red peppers, plums, cherries, eggplant, red beets, raisins, red apples, red pears

This is a great way for people who are just getting into fitness and aren't necessarily sure what to eat or how much.  Good Luck out there guys!


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