The concept of “Eating the Rainbow” is a wonderful model families can refer to when meal planning each week. Each color in the rainbow represents nutrients we can get from colorful foods. Red produce, for instance, boasts carotenoids and flavonoids both which have antioxidant effects in humans. Orange and yellow foods, such as butternut squash and carrots, often contain a trio of benefits that include antioxidants, vitamin A and Vitamin C. Even those blue-hued potatoes and purple eggplant contain anthocyanins that in addition to antioxidant effects, may offer anti-inflammatory, anti-viral, and anti-cancer benefits.
Cheyenne is a Registered Dietitian Nutritionist located in the Charleston, SC area.