Eat a Colorful Variety
The National Cancer Institute recommends eating a variety of fruits and vegetables from a variety of color groups regularly to achieve the benefits of eating fruits and vegetables. So, if you find counting servings difficult, go for eating for color. Here are some examples of fruits and vegetables from a variety of color groups:
Leafy green, lettuce, green peppers, broccoli, green beans, peas, green cabbage, green apples, green grapes, honeydew and kiwifruit.
Carrots, sweet potatoes, butternut and winter squash, cantaloupe, oranges, lemons, nectarines, mangoes and papayas.
Tomatoes, tomato juice, red peppers, red onions, kidney beans, red lentils, apples, pink grapefruit, red grapes, strawberries, cherries, watermelon, raspberries and cranberries.
Eggplant, purple grapes, plums, raisins, blueberries, blackberries, purple figs, dried plums and black currants.
Cauliflower, mushrooms, onions, garlic, parsnips, shallots, turnips, ginger, jicama, bananas and pears.
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