Eat Colourful
As well as essential vitamins and minerals, fruit and vegetables also contain a variety of biologically active chemical compounds known as phytochemicals. These compounds are a plants natural defence mechanism against insects, weather, disease and damage and they are responsible for the colours in nature.
Phytochemicals have been shown to play a huge part in promoting and maintaining overall health and wellness and therefore, through including a range of colours within your daily diet you will ensure that you are exposing yourself to a wide variety of different phytochemicals.
Reds
Cranberries, cherries, raspberries, strawberries, tomatoes, chilli, red cabbage, pomegranate.
Important for: antioxidant properties, helping reduce insulin sensitivity, heart health: lowering blood pressure and improving cholesterol levels.
Greens
Broccoli, cabbage, kale, spinach, parsley, green beans, legumes, collard greens, sprouts.
Important for: blood and bone health, enhancing immune function, supporting detoxification, restoring energy levels & boosting mood.
Oranges
Carrots, squash, ginger, oranges, peaches, corn on the cob, pineapple, sweet potato, turmeric.
Important for: boosting the immune system, skin and connective tissue integrity, promoting eye health, cardiovascular health.
Purples & blues
Blackberries, blueberries, cranberries, cherries, grapes, beetroot, prunes, purple potato, cocoa.
Important for: reducing oxidative stress and cell damage, urinary tract support, reducing inflammation, brain health, anti-ageing.
Whites
Garlic, parsnips, onions, coconut, apples, cauliflower, pears, potato, turnips.
Important for: immune (antiviral) support, cardiovascular health, reducing inflammation.
For further guidance on how to create a healthful diet that supports overall health and wellness please do get in touch.
Isabella x
Sources: British Heart Foundation l Food Revolution Network l Nutrition Australia