Learn to value the benefits of fresh produce
| 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 Red Tomatoes, tomato products (pasta sauce, tomato soup, tomato-based juices, ketchup), pink grapefruit, watermelon |
 |
Orange Carrots, mangos, apricots, cantaloupes, pumpkin, acorn squash, winter squash, sweet potatoes Orange/Yellow Orange juice, oranges, tangerines, yellow grapefruit, lemon, line, peaches, papaya, pineapple, nectarines. |
| 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 |
 |
| Green
Broccoli, Brussels sprouts, cabbage, cauliflower, Chinese cabbage, Bok choi, kale White/Green Garlic, onions, leeks, celery, asparagus, artichoke, endive, chives, mushrooms |
* Encourages a variety of fruits and vegetables to ensure a diverse intake of phytonutrients (cancer fighting nutrients).
* Aim for one food item from each color group per day.
* Eat seven or more servings of fruit and vegetables per day.
* Eat a variety of fruits and vegetables.
Custom Search