Eat right with color

January 2011
Functional U;Jan/Feb2011, Vol. 9 Issue 1, p21
The article recommends to put more colors on the plate as a simple approach to good nutrition. It explains that eating more colorful vegetables and fruits means that the person is likely to eat the vitamins and minerals essential for health. According to the article green produce such as broccoli, green peppers and spinach promote vision and reduce cancer risks, while red fruits and vegetables promote better immune system and reduce cancer risks.


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