Green: spinach, chard, lettuce, broccoli, celery, asparagus, kiwi, avocado, Brussels sprouts, peas.
The green color implies the presence of chlorophyll, but also gives us to understand that there is a large amount of magnesium, lutein (a potent antioxidant) as well as vitamins C and K, folic acid, calcium, fiber and potassium.
Red, purple: tomato, strawberry, cherry, peach, apple, pepper, beet, red cabbage, watermelon, cherry, grape.
The color red is indicative of foods that help reduce cardiovascular problems, help lower cholesterol, contain a good amount of vitamin C, magnesium, lycopene and phytochemicals. They are usually produced in summer and curiously protect against sunburn and ultraviolet light.
Orange, yellow: lemon, peach, carrot, orange, banana, pumpkin, melon, mango, pear, grapefruit, pineapple, tangerine, apricot.
The orange color is usually associated with citrus and these with a large amount of vitamin A and C. They also contain folic acid, magnesium, fiber and potassium as well as many antioxidants. Foods with this coloring that contain carotenoids go very well to protect our skin, help prevent aging and also help with cardiovascular health.
White: potato, onion, garlic, cabbage, leek, chicory, cucumber.
The white color is associated with plants that favor the activation of the production of white blood cells as well as protecting against cancer. They are foods rich in potassium, vitamin C, fibers, quercetin and allicin. They help prevent heart and digestive diseases, they are also useful to keep blood pressure low.
As we have seen each group of foods has specific properties, for this reason we must include foods of all groups in our diet. However we could establish that we need to eat more green vegetables than the rest, followed by red vegetables, then oranges and finally whites.