Eating the Rainbow - Part 2 of 3

WHITE / TAN produce contain fiber, vitamins and phytochemicals, such as anthoxanthins, which contribute to lowering blood pressure, cholesterol and to reduce the probability of stomach cancer and heart disease. Examples:

• bananas
• bok choy
• cauliflower
• celery root
• fennel
• garlic
• ginger
• Jerusalem artichokes
• jicama
• onions
• kohlrabi
• leeks
• mushrooms
• parsnips
• plantains
• potatoes
• shallots
• tan figs
• tan pears
• turnips
• water chestnuts
• white asparagus
• white beans
• white corn
• white eggplant
• white nectarines
• white peaches

GREEN produce contain fiber, vitamins and phytochemicals, such as lutein, which aids in healthy vision, to prevent cancer and heart disease as well as birth defects. It also makes bones, teeth stronger and boosts the immune system. Examples::

• artichokes
• arugula
• asparagus
• avocados
• bok choy
• broccoli
• broccoli rabe
• brussel sprouts
• celery
• cucumbers
• endive
• green apples
• green beans
• green bell peppers
• green cabbage
• green chiles
• green grapes
• green herbs
• green onions
• green peas
• green tea
• honeydew melon
• kale
• kiwifruit
• leeks
• lettuce
• limes
• okra
• peas
• snow peas
• spinach
• sugar snap peas
• Swiss chard
• watercress
• zucchini