Beige/Brown

• Vegetables in this group are rich in antioxidants like allicin, selenium, and a variety of immunity-supporting vitamins and minerals.

• Vegetables and Fruits : Cauliflower, mushroom, the hearts and stems of many vegetables.

Orange/Yellow

• Vegetables and fruits that are orange and yellow contribute greatly to immune health because they contain especially high levels of vitamin C and a carotenoid called beta-carotene.

• Carotenoids are yellow, orange and red  pigmented compounds in plants. Research shows that women who eat carotenoid-rich vegetables cancer can reduced breast cancer risk by 19%.

• Vegetables and Fruits : Carrot, tangerine, yellow bell pepper, lemon peel.

Red

• Lycopene, a phytochemical that reduces the risk of heart disease and prostate cancer, is found in many red vegetables and fruits. In addition, lycopene has been shown to lower LDL (“bad”) cholesterol levels.

• Vegetables and Fruits : red beet, red bell pepper, tomato, Swiss chard, cherry.

Green

• Found in green vegetables and fruits, indoles and isothiocyanates  may have anticancer  properties. Green vegetables and fruits also contain high amounts of chlorophyll, which forms tight molecular complexes with some cancer-causing chemicals. In doing so, chlorophyll may block these chemicals' carcinogenic effects.

• Vegetables and Fruits : broccoli, spinach, red beet, snow pea, leaf lettuce, radish leaf, asparagus, kale, cabbage, green bell pepper, Brussels sprout, mustard greens, romaine lettuce.

Red/Blue/Purple

• Vegetables and fruits in this group have high levels of antioxidants known as anthocyanins, which help reduce risk of hypertension as well  as prevent  heart disease by inhibiting clot formation. The American Cancer Society has found that their intake is linked to the prevention of certain types of cancers. 

• Vegetables and Fruits : red cabbage, blueberry, purple cauliflower, purple carrot, eggplant.