Eating a Rainbow of Veggies

“Adding a splash of colorful seasonal foods to the plate makes for more than just a festive summer meal,” says registered dietitian and Academy of Nutrition and Dietetics spokesperson Karen Ansel. “A rainbow of foods creates a palette of nutrients, each with a different bundle of potential benefits for a healthful eating plan.”

Incorporating seasonal produce into your menu can be an opportunity—through signage or table tents, perhaps—to educate your customers on all the great benefits of summer’s garden.

Color Guide:

Green vegetables like artichokes, broccoli, green peppers and spinach may help promote healthy vision and reduce cancer risks.

Orange and deep yellow vegetables like carrots, yellow peppers and corn contain nutrients that promote healthy vision and immunity, and reduce the risk of some cancers.

Purple vegetables like eggplant and purple cabbage may have antioxidant and anti-aging benefits and may help with memory, urinary tract health and reduced cancer risks.

Red vegetables like beets and red peppers may help maintain a healthy heart, vision, immunity and may reduce cancer risks.

White, tan and brown vegetables like cauliflower, mushrooms, onions, parsnips, turnips, potatoes and white corn may promote heart health and reduce cancer risks.

Source: Academy of Nutrition and Dietetics, eatright.org