10 Reasons to Eat Orange and Yellow Fruits and Veggies
It’s still National Nutrition Month and as eating right with color continues, so does the food color phenomenon here on A Healthier Michigan.
Packed with Nutrients
These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.
The nutrients help our bodies in many different ways, from our eyes to our bones:
- Aids in eye health and reduces the risk of macular degeneration of the eye
- Reduces the risk of prostate cancer
- Lowers blood pressure
- Lowers LDL cholesterol (the bad cholesterol)
- Promotes healthy joints
- Promotes collagen formation
- Fights harmful free radicals in the body
- Encourages pH balance of the body
- Boosts immune system
- Builds healthier bones by working with calcium and magnesium
There are so many orange and yellow fruits, such as:
- Ugli fruit
Just to name a few. Also, we can’t forget about veggies:
- Sweet potatoes
- Butternut, acorn and summer squash
- Orange and yellow peppers, and
- Yellow beets
Don’t forget about herbs like ginger that also share this color. So as you can see, there is no shortage in the array of fruits and vegetables we can choose with these sunshine hues.
Do you have any favorite recipes that include these foods? I love recipe swapping, so here are a few from me to you.
- Lemony Chickpea Bruschetta
- Beet Salad with Tangerines
- Gingery Sweet Potato Soup
- Roasted Squash Soup with Maple Glazed Bananas
- Root Vegetable Gratin
- Pumpkin Lasagne
- Stuffed Yellow Peppers with Spicy Swiss Chard
- Yogurt and Apricot Pie
- White Chocolate Citrus Parfait
- Carmelized Banana Tart
Don’t forget portion control, especially with these dessert recipes.
Have you eaten a rainbow of colors today? Share them here. Bon Appetit!
Photo Credit: Brenda Anderson