Blue/ Purple:
Various Fruits and vegetables, like egg-plant, Blueberries, plums, and raisins can be found with a blue to purple hue. The color Blue or Purple is due to phytonutrients known as anthocyanins, (which is a flavonoid) present in these items. Plants produce these phytonutrients to protect themselves against attacks from insects and damage from UV light
Green:
Spinach, Broccoli, Wheat grass, Kale and Brussel sprouts to name a few display their green color, due to the presence of the green pigment Chlorophyll. This pigment is known to absorb light in the red and blue parts of the light spectrum and reflects the remaining which is mostly green
Red:
The red color in certain fruits and vegetables are due to the presence of lycopene, which belongs to the carotenoids group. Thus, tomatoes, apples, strawberries, beet and pomegranates, display their red color. Lycopene has been found to reduce the risk of cancers of the prostate, pancreas and to a certain extent, of the stomach.
Yellow/ Orange:
Yellow and Orange fruits and vegetables get their color from lutein and zeaxanthin, carotenoids. These also contain antioxidants like Vitamin A and C. Oranges, mangoes, yellow peppers, lemons, pineapples, pumpkin have good quantities of these beneficial substances.
White:
Fruits and vegetables which are white in color form an important part source of key nutrients (especially fiber, potassium and magnesium), and other micro constituents. The health benefits of white color foods should not be underestimated and can increase shortfall of nutrients in our diet.
Fruits and vegetables have their distinctive color due to presence of Phytochemical of varied nature. Various nutrients are present in different quantities in various foods. You should ensure that your daily diet compromises of as many colored fruits and vegetables to get a combination of the health effects.
