Health & Wellbeing

Benefits of eating in colour

When it comes to food, what are the benefits of each colour group? 


Red fruit & veg often contain lycopene which is a powerful antioxidant that has been shown to protect against heart disease and prostate cancer. When tomatoes are cooked, the heating process increases the ability of lycopene to be absorbed. 


A risk factor for heart disease is high levels of homocysteine, an amino acid, in the blood. Dark green leafy vegetables are a great source of folate which can help lower these levels, so ensure you eat something green every day! 

Yellow & Orange 

Carotenoids, the pigments responsible for this colour, are converted to Vitamin A by the body. It’s essential for healthy skin, eyes and immune system… adding a little oil to these vegetables can increase the absorption of vitamin A too….so put some sunshine on your plate! 

Purple, Blue & Black 

High in Vitamin C but getting their colour from anthocyanin gives them double the number of antioxidants! These purple powerhouses can help improve memory and protect against cancer and heart disease. 

White, Tan & Brown 

Perhaps bland in colour, but jam-packed with important disease-fighting phytochemicals which promote heart health, strengthen the immune system and may help protect against cancer. 

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