North Shore, Auckland 0620 PO Box 31645
021 254 9159
Eat a Rainbow!

I challenge my clients to eat a rainbow everyday… not literally, but good luck in trying!  It mean eat at least one vegetable and fruit from each colour of the rainbow, every day.

Each colour boasts different phytonutrients, which are disease-fighting chemicals.  Phytonutrients give fruit and vegetables their colour and provide health benefits.

The classification of fruit and vegetables may surprise you!

Red fruit and vegetables are coloured by the natural plant pigment lycopene.  Lycopene is a powerful antioxidant against toxins and pesticides.  It supports your eyes, heart and helps to reduce the risk of cancer.

Red vegetables… radish, rhubarb, onion

Red fruit… tomato, capsicum, strawberries, cherries, grapes, raspberries, watermelon, apples, pomegranate, guava

Orange/Yellow fruit and vegetables are coloured by carotenoids.  Beta-carotene is a well-known carotenoid found in carrots, pumpkin and kumara.  Beta-carotene converts into vitamin A in our body, which is important for our eyes, immunity and gut health.  Lutein is a carotenoid stored in the eyes and must be replenished.  This may prevent cataracts and age-related macular degeneration, which is a leading cause of blindness.  Check out my Eye Spy Tonic.

Orange/Yellow vegetables… carrot, kumara, corn

Orange/Yellow fruit… rock melon, lemon, pumpkin, pineapple, mango, orange, squash, peaches, nectarines, apricots, grapefruit, kiwifruit, capsicum, papaya, pawpaw

Green fruit and vegetables are coloured by a range of phytonutrients including carotenoids, indoles and saponins, all of which have anticancer properties.  Green is arguably the most nutritious, especially leafy green vegetables.

Green vegetables… spinach, asparagus, broccoli, peas, beans, lettuce, cabbage, celery, silver beet, kale, rocket, watercress, sprouts, courgette, cavolo nero, artichoke, snow peas

Green fruit… avocado, apples, grapes, limes, kiwifruit, cucumber, capsicum, pears, honeydew melon

Blue/Purple are coloured by the natural plant pigment anthocyanin.  Anthocyanin is an antioxidant that reduces the risk of cancer, stroke and heart disease.

Blue/Purple vegetables… beetroot, cabbage

Blue/Purple fruit… eggplant, blackberries, grapes, plums, blueberries

White/Brown fruit and vegetables are coloured by phytonutrients, including allicin (abundant in garlic).  Allicin is well-known for its antiviral and antibacterial properties, hence why garlic is beneficial for immunity.  This colour is not less important, bananas and potatoes are good sources of potassium.

White/Brown vegetables… cauliflower, mushrooms, garlic, onion, parsnip, turnip, shallots, leeks

White/Brown fruit… pears, banana, dates

Eat seasonally, locally and organically where possible.

When produce is out of season, frozen takes preference over tinned as it is less processed and contains less additives.

Check out my blog ~ Phytonutrients and Antioxidants