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8
VITALITY
Spring 2017
COMMUNITY
Want dinner ideas?
Check out our free Healthy
Balance cooking classes
taught by a registered
dietitian. See page 3.
No baskets of blush-toned
peaches or bright orange carrots
topped with greens. No red, green or
yellow peppers to choose from. No
deliciously colorful signs pointing
the way to the farmers market.
Color is part of produce’s appeal.
After all, if apples were gray, would
you be tempted to take a bite?
But the colors of fruits and
vegetables serve another purpose.
Their hue gives you a hint about the
nutrients inside.
Plant foods contain phyto-
chemicals, naturally occurring
chemicals that appear to offer
substantial health benefits. Research
suggests phytochemicals might:
»
»
Boost our immune system.
»
»
Reduce harmful inflammation.
»
»
Inhibit cancer growth.
Different phytochemicals give
plant foods different colors. So
the more colors you eat, the more
nutrients you get.
Check out these healthy
color connections.
MAKE
THE
COLOR
connection
How dull would our
world be if fruits and
vegetables were all
the same color?
NUTRITION