Eat the colours of the rainbow

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It is important to include as many colours of vegetables in your diet as possible daily. There are 5 distinct colour groups in vegetables and fruit – red, purple/blue, orange/yellow, green and white.

Each colour contains its own unique set of disease fighting chemicals.

RED – contains lycopene which is a powerful antioxidant that can decrease cancer risk and maintain a healthy heart.  red
PURPLE/BLUE – contains anthocyanin, also an antioxidant that can decrease cancer risk and prevent stroke and heart disease.
ORANGE/YELLOW – contain carotenoids which are converted to Vitamin A which prevent inflammation and helps to maintain healthy eyes.  orange
GREEN – contain a range of phytochemicals which help keep body alkaline and detoxify.  green
WHITE/BROWN – garlic for example contains allicin which is antiviral and antibacterial. Helps to strengthen the immune system.  white