Eat the Rainbow (Part 2)

A few days ago, we talked about warm-colored foods, and today, we’re going to cover the cooler side of fruits and vegetables.

Cool-colored foods are green, blue and purple and include favorites like broccoli, leafy greens, avocados, grapes, blackberries and cabbage. These fruits and veggies are packed with vitamin B, vitamin K, potassium and antioxidants that benefit heart health, promote eye health, stave off cancer and improve memory.

• Don’t leaf green on the table. Green fruits and vegetables can enhance immune function, increase blood clotting and lower blood pressure. In addition, green foods can keep you young. One study reported that people 58 to 99 who ate leafy greens for five or more years experienced cognitive improvement equivalent to being 11 years younger. (And don’t we all want to feel and think younger?)
• Be berry thankful for blue. Blueberries, for example, are high in soluble fiber, which can help you manage high cholesterol. In addition, blueberries can lower risks for heart disease, type 2 diabetes, cancer and Alzheimer’s. If berries are too tart for you, try blue tomatoes, which contain properties that reduce inflammation and lower the risks of heart disease, stroke and prostate cancer.
• Purple is plum-perfect. Purple foods like blackberries and eggplant are packed with antioxidants that can reduce the risk of stroke, cancer and heart disease as well as protect cells from damage, improve memory and prevent premature aging. Berries, in particular, also can reduce stress and inflammation, which helps your heart chill out.

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