This year’s NNM theme is to Eat Right with Color! Adding color to your plate is more than just visually appealing. Eating a range of colorful foods ensures that you’re eating a variety of healthy nutrients. It also keeps things from getting boring. Try adding some of these colors to your palette for the month of March:
Green: antioxidants, improves vision, reduces cancer risk
(avocado, apples, grapes, honeydew, kiwi, lime, artichoke, asparagus, broccoli, green beans, green peppers, leafy greens (spinach))
Orange/yellow: improve vision, immunity, reduces risk of cancer
(apricot, cantaloupe, grapefruit, mango, papaya, peach, pineapple, carrots, yellow pepper, yellow corn, sweet potatoes)
Purple/blue: antioxidants, anti-aging, memory, urinary tract health, reduces risk of cancer
(blackberries, blueberries, raisins, eggplant, purple cabbage, purple-fleshed potato)
Red: improves heart function, vision, immunity, reduces risk of cancer
(cherries, cranberries, pomegranate, red/pink grapefruit, red grapes, watermelon, beets, red onions, red peppers, red potatoes, rhubarb, tomatoes)
White/tan/brown: may improve heart health and reduce risk of cancer
(banana, brown pear, dates, white peaches, cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potato, white corn)
