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Health Benefits of Vegetables and Fruits by Color

What is the most important guidance for choosing fruits and vegetables? yes, the color ... Behind the nice looking colors, it contain health benefits.

Eat five-color spectrums of fruits and vegetables every day and you might just live a longer, healthier life.

These are the great secrets of the benefits of vegetables and fruits from their color. 


The green pigment in plants is called chlorophyll. 

Green foods increase detoxification, circulation, and blood-cell production. 

Green food contains lutein and zeanithin, which help reduce the risk of macular degeneration and cataracts. Greens contain antioxidants, potassium, vitamin C, vitamin K, and folic acid. 

Vitamin K can help prevent diabetes and may reduce your risk of pancreatic cancer. 

There is evidence that suggests eating cruciferous vegetables and dark leafy greens like cauliflower, broccoli, cabbage, and all dark leafy greens help protect against cancer development and growth.


Carrots, pumpkins, squash, oranges, sweet potatoes, and orange bell peppers are rich in beta-carotene, vitamin C and A, and can improve eyesight and bolster the immune system. 

Orange foods have been shown to exhibit anticarcinogenic effects by slowing down and reducing the risk of cancer and heart disease. 

Eat orange foods at least three times a week.


Tomatoes, red bell peppers, beets, watermelon, pomegranates, and red berries are rich in lycopene, anthocyanins, flavonoids, and antioxidants, which improve heart health and may diminish the risk of ovarian and pancreatic cancer by as much as 60 percent. 

The pigments in red foods fight free radicals and prevent oxidative damage to cells. Eat at least one serving of red food daily.


Lemons, grapefruit, papaya, and yellow bell peppers are rich in vitamin C and flavonoids, which inhibit tumor cell growth and detoxify against harmful substances.

Yellow fruits and vegetables contain powerful antioxidants that protect against almost all cancers, especially stomach, throat, mouth, and colon. They also improve eyesight and bolster the immune system. Eat at least one serving daily.


Rich in antioxidants and phytochemicals, raisins, dried plums, purple grapes, purple cabbage, black mushrooms, eggplant, red berries, blueberries, and blackberries contain antiaging properties and reduce the risk of cancer. 

Purple foods get their coloring from phytonutrient flavonoids that are known to keep blood vessels healthy, lower risk of heart disease, and can reverse short-term memory loss. Eat one or more servings a day.


Garlic, onions, and shallots are rich in phytochemicals and potassium. White foods help reduce cholesterol levels, lower blood pressure, and help in preventing diabetes and ovarian, colon, and stomach cancers. 

Allicin, the active compound in garlic, has antimicrobial and antioxidant effects. Allicin is released when garlic is chopped, crushed, juiced, or chewed. Polyphenols found in onions have anticancer effects on colon cancer cells. 

Mushrooms are high in vitamin D, which may help reduce the risks of ovarian cancer. Add pears, daikon radish, turnips, mushrooms, cauliflower, and pine nuts to your white foods to help lower blood pressure and cholesterol. Eat at least one serving a day.