The brighter the fruits and veggies, the better they are at fighting cancer. It's the phytochemical compounds -- these give produce its color -- that help the immune system block cancer-causing substances from cycling through our bodies.The Centers for Disease Control and Prevention (CDC) and the Produce for Better Health Foundation say we should eat nine to 11 servings of vegetables and fruits daily. Taking supplements is not enough -- we need the complex interplay of vitamins, minerals, and fiber.
These are the colors we should include in our diet each day:
Greens: Try artichokes, asparagus, peas, watercress, spinach, zucchini, kale, collard greens, turnip greens, romaine lettuce, and kiwi fruit.
Blues & Purples: Grab some eggplant, purple onions, purple cabbage, purple asparagus, purple peppers, and blackberries.
Reds: Go for the radishes, tomatoes, red peppers, red onions, rhubarb, red potatoes, beets, and cherries.
Whites, Tans, & Browns: Choose cauliflower, garlic, mushrooms, ginger, onions, parsnips, turnips, white corn, and potatoes.
Yellows & Oranges: Round it out with carrots, yellow peppers, yellow summer squash, yellow tomatoes, pumpkins, rutabagas, sweet potatoes, and apricots.
Source: Good Housekeeping, May 2007
