HTML Preview Food Color Nutrition Chart page number 1.
Colors
Foods
Colorful Protective Substances
and Possible Actions
Tips From The Cancer Project: The more naturally colorful your meal is, the more likely it is to
have an abundance of cancer-ghting nutrients. Pigments that give fruits and vegetables their bright
colors represent a variety of protective compounds. The chart below shows the cancer-ghting and
immune-boosting power of different-hued foods.
Red
Tomatoes and tomato
products, watermelon, guava
Lycopene: antioxidant; cuts prostate
cancer risk
Orange
Carrots, yams, sweet
potatoes, mangos, pumpkins
Beta-carotene: supports immune
system; powerful antioxidant
Yellow-orange
Oranges, lemons, grapefruits,
papayas, peaches
Vitamin C, avonoids: inhibit tumor
cell growth, detoxify harmful substances
Green
Spinach, kale, collards,
and other greens
Folate: builds healthy
cells and genetic material
Green-white
Broccoli, Brussels
sprouts, cabbage, cauliower
Indoles, lutein: eliminate excess
estrogen and carcinogens
White-green
Garlic, onions, chives, asparagus
Allyl suldes: destroy cancer cells, reduce
cell division, support immune systems
Blue
Blueberries, purple grapes, plums
Anthocyanins: destroy free radicals
Red-purple
Grapes, berries, plums
Resveratrol: may decrease estrogen
production
Brown
Whole grains, legumes
Fiber: carcinogen removal
e Nutrition Rainbow
A nonprofit organization advancing cancer prevention and survival through nutrition education and research.
5100 Wisconsin Avenue, NW, Suite 400 • Washington, DC 20016
202-244-5038 • www.CancerProject.org