Colorful = powerfulRead on for a list of colorful, antioxidant-rich produce and the tasty dishes you can make from it.
RedAntioxidants: the carotenoid lycopene; flavonoids like anthocyanins
Dietary sources: tomatoes, cherries, cranberries, strawberries, raspberries, beets, radishes, pink grapefruit, rhubarb, pomegranates, watermelon, radicchio, red grapes, red pears
Orange & YellowAntioxidants: carotenoids such as beta-carotene and zeaxanthin; flavonoids; vitamin C
Dietary sources: apricots, cantaloupe, oranges, lemons, mangoes, nectarines, peaches, pineapples, papayas, yellow beets, butternut squash, pumpkin, sweet potatoes, corn, yellow peppers, summer squash, yellow tomatoes
Purple & BlueAntioxidants: flavonoids (including anthocyanins and proanthocyanidins); ellagitannins
Dietary sources: blueberries, blackberries, plums, raisins, currants, eggplant, purple cabbage, purple peppers, purple asparagus, purple-fleshed potatoes
White & Tan
Antioxidants: a variety of flavonoids; indoles and isothiocyanates
Dietary sources: cauliflower, turnips, onions, jicama, mushrooms, parsnips, potatoes (white fleshed), shallots, Jerusalem artichokes (or sunchokes), kohlrabi, bananas, garlic
GreenAntioxidants: the carotenoids beta-carotene, lutein, and zeaxanthin; indoles and isothiocyanates
Dietary sources: avocados, asparagus, kiwi, broccoli, Brussels sprouts, green beans, pears, cucumbers, Chinese cabbage, green cabbage, celery, leafy greens, peas, green peppers, spinach, zucchini, sugar snap peas
Color Your Palate
Bright and vibrant produce boasts a rich array of beneficial antioxidants and nutrients.