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Colors of your Vegetables and What that means to you!
*Nutrition Information - Blue and purple vegetables are especially good sources of phytochemicals such as anthocyanins and phenolic compounds.
*Vegetable Sources - Purple Asparagus, Purple Cabbage, Purple Carrots, Egg
*Plant, Purple Belgian Endive, and Purple Fleshed Potatoes.
*Nutrition Information - Green vegetables are especially good sources of poten phytochemicals such as chlorophyll, lutein, and indoles.
*Vegetable Sources - Artichokes, Asparagus, Avocados, Broccoli, Brussels
*Sprouts, Celery, Cucumbers, Green Beans, Green Cabbage, Green Leafy
*Vegetables (including collard greens, kale, mustard greens, spinach, Swiss chard,
*and watercress), Green Onions, Green Peas, Green Peppers, Leeks, Okra, and
*Nutrition Information - Orange and yellow vegetables are especially good sources of antioxidants such as vitamin C, carotenoids, and bioflavonoids.
*Vegetable Sources - Butternut Squash, Carrots, Corn, Yellow Beets, Yellow
*Peppers, Pumpkins, Yellow Potatoes, Rutabagas, Yellow Summer Squash, Yellow
*Winter Squash, and Sweet Potatoes
*Nutrition Information - Red vegetables are especially good sources of phytochemicals such as lycopene and anthocyanins.
*Vegetable Sources - Beets, Radishes, Radicchio, Red Onions, Red Peppers, Red
*Potatoes, Rhubarb, and Tomatoes
.....White (also Tan/Brown)
*Nutrition Information - The white vegetable group also includes tan and brown
*vegetables. Vegetables in this group are especially good sources of anthocyanins and other various nutrients for each individual vegetable.
*Vegetable Sources - Cauliflower, Garlic, Ginger, Jerusalem Artichokes, Jicama,
*Kohlrabi, Mushrooms, Onions, Parsnips, Shallots, Turnips, White Corn, and White
August 22nd, 2013
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