How do you “Eat Right with Color”? All you have to do is try to include foods of different colors on your plate and vary them day-to-day. Mix-and-match from:
Fruits and vegetables:
(Of course, there are a ton of differently colored fruits and veggies, so I just included one example of each)
Light brown (brown rice)
Dark Brown (whole wheat pasta)
Yellow (stone ground corn)
White (poultry, scallops, cod/haddock)
White (milk and yogurt)
White/Yellow/Orange/Blue (There are lots of cheese varieties!)
Green/Black (olive oil varieties)
Light and Dark Yellow (vegetable oils)
Can you see how easy it is to eat a colorful diet? Are you feeling hungry yet?
Choosing a variety of colorful foods is important because every color indicates the presence of different nutrients. We have isolated and identified many of these color-nutrient associations and can tell you exactly how they will benefit you but rather than bog your mind down with all that, take the easy way out – just choose minimally-processed, colorful foods (artificial colors don’t count) and know you are doing your body good!
Throughout the month I’ll be writing more about the importance of color in our diet but if you are curious to explore more today visit the National Nutrition Month website.
Start your March off right – have a salad for lunch today and chose as many different colors as you can. Challenge your co-worker or friend to see who can build the most colorful bowl!