Vegetables and Colours

Green Vegetables – broccoli, kale, leaf and romaine lettuce, spinach, cabbage and brussels sprouts

The above are especially good for the circulatory system. They contain many minerals and B-complex vitamins. Some phytochemicals found in these vegetables are sulforaphane and indoles that are very powerful anti-cancer compounds.

Orange Vegetables – carrots, pumpkin, squash, sweet potatoes

The orange foods have the carotenoids the help prevent cancer by repairing the DNA. As we all know, carrots, and other vegetables from the group, are especially good for our eyes, and help with night vision.

Green/Yellow Vegetables – yellow corn, green peas, collard greens

This combination of green and yellow foods contains the carotenoids lutein and zeaxanthin that help reduce the risk of developing cataracts and macular degeneration. These foods are also helpful in reducing the risk of osteoporosis.

White/Green Vegetables – onions, garlic, celery, chives

White and green combination vegs contain a variety of phytochemicals. Garlic and onions contain allicin, the anti-viral, anti-bacterial, and anti-fungal phytochemical, and they can act as a poor man’s antibiotic. Add garlic and onions in your meals to reduce the effects of potential toxicity of high fat meats. Celery has many minerals, especially organic sodium that keeps the fluid in the joints healthy.