Colors: Part 1 of 5 Why you should eat "Green"

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Did you know that what color fruits and veggies you consume is just as important as how much you consume? Phytonutrients, or antioxidants found in vibrant, colorful produce, protect the body from damaging effects.

Experts suggest that when you shop and cook, try to get three different ‘color categories’ in your recipes. Let us find out about why you should eat the five main colors – green, blue and purple, red and pink, yellow and orange, white and  beige.

Here’s part one – about GREENS:

Health benefits: Maintains healthy cells, arteries, lungs and liver

What to eat: Kale, collard greens, spinach, green peppers, watercress, lettuce, zucchini, broccoli, Brussels sprouts, green beans, soybeans, green tea

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Vidya Sury
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After more than a decade in the corporate corporate work, I retired from my corporate career at 33 to focus on family. A change in priorities, and a passion for writing inspired me to start working from home and I am now living my dream as a writer and editor. I write content for clients, blog for businesses and edit manuscripts for publishers/authors.

With six blogs of my own and published contributions across the web (The Huffington Post, PTPA, World of Moms, SheKnows), I writes to collect smiles and donate to charities.

I shares stories about all the things I enjoy in life; parenting, mindful living, conversations, coffee, books, food, music, health, DIY, travel, photography and showing my diabetes who’s boss.

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