Eat the Rainbow (Part 1)
Now that Valentine’s Day is only a few days away, you might be tired of seeing the color red. But, that won’t stop us from talking about the benefits of seeing more warm colors – red, yellow, and orange – on your plate, that is.
Compounds (lycopene) and pigments (carotenoids) in warm-colored fruits and vegetables contain antioxidants and vitamins that benefit heart health. Here are a few you might want to cozy up to next.
Make red the apple of your eye. Red foods like apples, grapefruit, raspberries, watermelon, red peppers, red potatoes and radishes can provide you with nutrients like vitamin A, vitamin C, manganese and antioxidants. And if red makes you think of hearts this time of year – good. These foods can reduce the risk of heart disease and cancer, reduce inflammation and improve your eyesight, complexion, and hair health.
Orange you glad we have oranges? As you know, orange isn’t just a color – it’s a fruit. And while you might think of vitamin C as a way to help prevent colds or the flu, the fiber and potassium in oranges support heart health. Citrus also promotes cell growth, increases blood flow, and reduces stroke risk.
Use orange and yellow to mellow your heart. Orange and yellow foods like carrots, potatoes, pumpkin, bananas and peaches are packed with carotenoids that reduce cancer and heart disease risks. These fruits and veggies also can improve your immune system and eye health. Yellow and orange foods promote healthy vision, protect your eyes from blue light (like from a cell phone) and can delay age-related macular degeneration.
Changing your diet doesn’t have to mean taking away your favorites. Just add these colors of the rainbow, so your heart knows how much you cherry-ish it.
This week, try to add at least one warm-colored fruit or vegetable to your diet every day. Some of our favorites include strawberries, tomatoes, carrots, sweet potatoes, pineapples and butternut or acorn squash. Next week, can you add a few more? Delicious!