A Rainbow of Healthy Foods
The Benefits of Eating a Variety of Colors
Orange and Red Foods
Red foods help increase heart and circulatory health, improve memory, and decrease risk of certain types of cancer. Orange foods have been linked to skin and eye health, increased immunity, and decrease in risk of cancer. Examples of these foods include: carrots, apples, tomatoes, bell peppers, and oranges.
Green foods decrease risk of some cancers, improve eye health, rejuvenate musculature and bones, and strengthen teeth. Examples of green foods include: spinach, lettuce, broccoli, green apples, and grapes.
Blue and purple foods promote bone health, improve memory, and increase circulation and microcirculation. Examples of these foods include: eggplant, grapes, blueberries, blackberries, and raspberries.
Brown and tan foods are high in fiber and prevent colon cancer. Examples of these foods include: potatoes, apricots, nuts, grains, and beans.
White foods are linked to low cholesterol, decreased blood pressure, and a lower risk of heart disease. Examples of white foods include: cauliflower, sugar, coconut, bananas, and rice.
Yellow foods promote good digestion and optimal brain function. They have also been linked with increased immunity, decreased risk of some cancers, and healthy eyes and skin. Examples of yellow foods include: pineapples, mango, squash, corn, and lemons.
Thank You for Reading
This wonderful presentation has been brought to you by Jordan Mannon, a student in Mrs. Barnett's 3rd period Lifetime Nutrition & Wellness class.