Taste The Rainbow! When it comes to eating fruits and vegetables, the more colors you can get on your plate at each meal the better! Different colored pigments contain specif-ic enzymes that function to benefit the body. So a more colorful plate means that you and your family are getting more of the essential vitamins and min-

erals you need! Listed below are some of the most common colors of fruits and vegetables along with the nutrients that are commonly found in foods that share this rainbow of colors.

Red fruits and vegetables contain lycopenes, which protect the body from oxida-tive stress and may reduce the chances of certain cancers. Other foods that con-tain lycopenes include watermelon, red cabbage and grapefruit. Orange/Yellow fruits and vegetables contain carotenoids, like beta-carotene. Beta-carotene is converted to Vitamin A, which helps maintain healthy eyes. Citrus fruits that are orange and yellow in color contain a lot of Vitamin C, which help maintain the immune system. Other foods that contain carotenoids include pump-kin, sweet potatoes, apricots, and cantaloupe. Green fruits and vegetables get their color from chlorophyll and contain lutein, which can prevent oxidative stress on the body. They also contain iron, calcium, folate, and B vitamins, which all aid in proper development. Other foods that con-tain lutein include green peas, green peppers and asparagus. Blue/Purple fruits and vegetables contain anthocyanins and act as powerful anti-oxidants, protecting the brain from oxidation. Anthocyanins may contribute to better memory function and healthy aging. Other foods that contain anthocyanins include blackberries, cherries, beets and plums. White fruits and vegetables contain anthoxanthins, which may lower cholesterol and blood pressure and therefore reduce the risk of heart disease. Some white foods like bananas are also a great source of potassium. Other foods that contain anthoxanthins include mushrooms, leeks, parsnips and turnips.