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RED: LYCOPENE • Grapefruit, pink guava, tomatoes, tomato sauce/paste • Anti-inflammatory and antioxidant properties, may reduce cancer risk/risk of sun damage to skin
DA R K R E D: BETALAINS • Beets, prickly pears • Anti-inflammatory and antioxidant properties, may help improve oxygen intake and enhance athletic performance
G R E E N: CHLOROPHYLL, GLUCOSINOL ATES, INDOLES AND ISOTHIOCYANATES • Asparagus, avocados, Brussels sprouts, green cabbage, green herbs, kale, spinach • Anti-inflammatory and antioxidant properties, helps reduce risk of cardiovascular disease and some forms of cancer
O R A N G E / Y E L LOW: ALPHA CAROTENE, BETA CAROTENE, BETA CRYPTOXANTHIN • Bananas, carrots, corn, pineapple, pumpkin, sweet potatoes, tangerines, winter squash, yellow peppers • Anti-inflammatory and antioxidant properties, supports eye health
B L U E /P U R P L E: ANTHOCYANINS • Blackberries, blueberries, Concord grapes, eggplants, elderberries, plums, purple and red cabbage • Anti-inflammatory and antioxidant properties, helps maintain brain function, may help reduce risk of neurological disorders, might reduce risk of Type 2 diabetes
W H I T E /B R OW N: ALLICIN • Cauliflower, garlic, leeks, mushrooms, onions, parsnips, white potatoes • Anti-inflammatory and antioxidant properties, may help reduce risk of cardiovascular disease, colon cancer and other cancers
Sources: healthline.com/nutrition/eat-the-rainbow#The-colors | foodrevolution.org/blog/eating-the-rainbow-health-benefits foodconfidence.com/2019/07/11/the-science-behind-eating-the-rainbow
