Eat the colors of the Rainbow.

Eat the colors of the rainbow. It's easy to identify foods with the highest levels of antioxidants—they're often the most colorful. Carrots and sweet potatoes have plenty of beta carotene; bell peppers, strawberries and tomatoes contain vitamin C; tomatoes and watermelon have lycopene; and dark leafy greens like spinach contain lutein. Blueberries have anthocyanins. Red grapes have resveratrol. And the list goes on—so banish the beige!


Eat the colors of the rainbow. It's easy to identify foods with the highest levels of antioxidants—they're often the most colorful. Carrots and sweet potatoes have plenty of beta carotene; bell peppers, strawberries and tomatoes contain vitamin C; tomatoes and watermelon have lycopene; and dark leafy greens like spinach contain lutein. Blueberries have anthocyanins. Red grapes have resveratrol. And the list goes on—so banish the beige!

Eating a serving of vegetables or fruit from each color group is one way to get the nutrients and fiber your body craves. You can buy them frozen, fresh, or dried.

RED: red apples, red grapes, raspberries, cherries, watermelon, cranberries, strawberries, pomegranates, pink or red grapefruit, rhubard, radishes, tomatoes, red peppers, radicchio, beets and red onions.

ORANGE and YELLOW: Carrots, pumpkin, yellow and orange peppers, corn, yellow tomatoes, squash, and sweet potatoes, peaches, nectarines, cumquats, starfruit, apples, apricots, cantaloupe, oranges, grapefruit, tangerines, mangoes, pineapple and lemons.

GREEN: Dark leafy greens such as romaine lettuce, red tip lettuce, green leaf lettuce, swiss chard, kale, bok choy, spinach, and arugula. Broccoli, Brussels sprouts, green beans, snap peas, edamame, zucchini, green onions, celery, asparagus, artichokes, parsnips, leeks, cucumber, collard greens, okra, green apples, limes, green grapes, kiwi fruit, honeydew melon, pears and avocado.

BLUE AND PURPLE: eggplant, purple cabbage, olives, raisins, blueberries, blackberries, plums, purple grapes, boysenberries, dates, figs.

WHITE: bananas, white nectarines, white peaches, jicama, palm, garlic, cauliflower, mushrooms, shallots, onions, white corn, water chestnuts and potatoes.