Plant-based foods get their colors from phytochemicals — various compounds linked to a raft of health benefits.
Red Red-colored fruits and veggies get their crimson hue from lycopene in lighter red foods like watermelon, pink grapefruit and tomatoes or anthocyanins in deeper red and purple foods like beets, raspberries, red cabbage and red wine. While refined sugar Kerri ann jennings fdating flour have given white foods a bad rap, white-colored whole foods do have health benefits. Garlic, onions, leeks and scallions all contain allicin — a phytochemical thought to protect against heart disease and cancer.
It works by fighting bacteria, viruses and fungi. But what foods there are — blueberries, blackberries — get their hue from anthocyanins.
These compounds help keep your brain and heart healthy. Anthocyanins are also found in deep purple and black foods, like black beans, eggplant skin and black rice. Kerri-Ann is a registered dietitian and nutrition coach who writes Kerri ann jennings fdating food and health trends. Find more of her work at kerriannjennings.
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