One of our collective goals in 2015 is to eat healthier – explore all the food groups, be a grown up and eat food that usually makes us cringe (like karela) and adopt a better eating strategy. One of the ways we’re intending to do this is by taking a more colour-based approach to our meals. After some research, here’s an overview about eating by colour and what good it can do you…

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Colour: Deep red, blue, purple foods
What they’re rich in: Anthocyanins and proanthocyanin
What they’re good for:  Both anthocyanins and proanthocyanin are antioxidants that help prevent heart disease. They’re also great for your brain’s functioning since they boost cognitive function, something that’s becomes more critical as you age.
Found in: Aubergine(baingan), grapes, plums and berries (strawberries, raspberries,  cranberries.)

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Colour: Green foods
What they’re rich in: Lutein and Zeaxanthin
What they’re good for:  They’re excellent for eye health and delay the formation of cataract. They even help in the production of enzymes that can rid the body of toxins and help prevent cancer.
Found in: Leafy greens such as broccoli, spinach (palak), zucchini, cucumbers, French beans, green peas, capsicum.

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Colour: Yellow and orange foods
What they’re rich in: Beta-carotene
What they’re good for: Beta-carotene is converted to Vitamin A by the body which helps to boost the immunity as well as eye health.
Found in: Apples, lemons, carrots, mango, papaya, oranges, corn.