Thursday, March 29, 2012

Taste the Rainbow

Written by Shelbi Ratliff
Part of National Nutrition Month 2012

Variety is key! Fruits and veggies are extremely valuable to our health because they are natural whole foods. In order to consume all of the vital nutrients needed for our body we must eat all of the colorful fruits and vegetables provided for us. We all know that no single food contains all of the nutrients that are needed in sufficient amounts. Each vegetable and fruit contains various vitamins, minerals, and sources of fiber.  For example, the red family like tomatoes and watermelons contain lycopene, which aids in preventing cancer. The yellow-orange family has a significant amount of Vitamin C levels, which help strengthen our immune systems. Many people focus on having a good amount of green on their plate, but as you can see here adding a wide variety of color to your meal is crucial. A good rule of thumb when trying to balance your plate with a variety of foods is the more color the better. The more color that is seen on the plate is a good indicator that you will be eating an assortment of all the different food groups.

Red: Red peppers, tomatoes, watermelon, strawberries
Yellow/Orange: Cantaloupe, carrots, yellow peppers, pineapples
Green: Avocados, broccoli, cucumbers, spinach
Blue/Purple: Blueberries, grapes, plums, raisins


Paige. (2011August 22). Eating colorful foods [Web log message]. Retrieved from

Tan, E. (2010, July 2). Colorful food is important for our health. Retrieved from

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