Hoop Group Newsletter – 03/03/11
REGEN Nutrition Tip of the Week
Did you know that there is actually a whole month dedicated to Nutrition and to Registered Dietitians? That’s right – March is National Nutrition Month!!
The theme for National Nutrition Month this year is “Eat Right with Color”. You might have heard before that it’s important to eat across the “rainbow” of colors, particularly when you’re thinking about which fruits and vegetables you’re eating.
The reason for this is because fruits and vegetables of different colors actually provide your body with different nutrients, vitamins and minerals. Below is a quick guide to the colors – see how many different colors you can eat this month as you join me in celebrating National Nutrition Month!!
Green produce indicates antioxidant potential and may help promote healthy vision and reduce cancer risks.
- Fruits: avocado, apples, grapes, honeydew, kiwi and lime
- Vegetables: artichoke, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach
Orange and deep yellow fruits and vegetables contain nutrients that promote healthy vision and immunity, and reduce the risk of some cancers.
- Fruits: apricot, cantaloupe, grapefruit, mango, papaya, peach and pineapple
- Vegetables: carrots, yellow pepper, yellow corn and sweet potatoes
Purple and blue options may have antioxidant and anti-aging benefits and may help with memory, urinary tract health and reduced cancer risks.
- Fruits: blackberries, blueberries, plums, raisins
- Vegetables: eggplant, purple cabbage, purple-fleshed potato
Red indicates produce that may help maintain a healthy heart, vision, immunity and may reduce cancer risks.
- Fruits: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes and watermelon
- Vegetables: beets, red onions, red peppers, red potatoes, rhubarb and tomatoes
White, tan and brown foods sometimes contain nutrients that may promote heart health and reduce cancer risks.
- Fruits: banana, brown pear, dates and white peaches
- Vegetables: cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potato and white corn