Fruits and Vegetables by Colour

This list is not exhaustive, but is only meant to start you on your 5-to-10 journey.

RED: beets, red cabbage, cherries, cranberries, red pepper, plums, pomegranate, radishes, raspberries, rhubarb, strawberries, tomato and watermelon.

YELLOW/ORANGE: apricots, cantaloupe, carambola, carrots, corn, grapefruit, lemon, mango, nectarines, oranges, papaya, passion fruit, peaches, pineapple, prickly pear, pumpkin, winter squash, sweet potato, tangerine, turnip.

GREEN: apples, asparagus, avocado, green beans, broccoli, green cabbage, celery, cucumber, grapes, guava, kiwi, lettuce, okra, green peppers, snow peas, spinach and zucchini.

BLUE/PURPLE: blueberries and purple cabbage.

WHITE/TAN/BROWN: banana, Brussels sprouts, cauliflower, celeriac, chayote, eggplant, jicama, mushrooms, onions, parsnips, pear, plantain, white potato and rutabaga.

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Note that the contents here are not presented from a medical practitioner, and that any and all health care planning should be made under the guidance of your own medical and health practitioners. The content within only presents an overview of the topics and does not replace medical advice from a professional physician.

Where I have listed the nutritional contents of foods, that information is from the U.S. Department of Agriculture, Agricultural Research Service. 2005. USDA National Nutrient Database for Standard Reference, Release 18. Nutrient Data Laboratory Home Page.

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