The natural plant pigment chlorophyll colors green fruits and vegetables. In our system, the green foods rich in isothiocyanates, which induce enzymes in the liver that assist the body in removing potentially carcinogenic compounds
Green Foods: Mother Natures gifts – Chlorophyll, Apigenin and Luteolin, Catechins, Isothiocyanates
Good Sources: watercress, leeks, arugula, parsley
Benefits: Present in virtually every green plant food (even pistachios!), this may decrease the risk of liver cancer.
Apigenin and Luteolin
Good Sources: celery, parsley
Benefits: This pair’s neuroprotective properties may fight diseases like Alzheimer’s.
Good Source: green tea
Benefits: Studies show green tea is a fierce fighter of prostate cancer.
Good Sources: Kale, brussels sprouts, broccoli Benefits: Found in cruciferous vegetables, these help purge the body of potential carcinogens.
Green foods to eat
- Green grapes
- Green peppers
- Brussels sprouts
- Green beans
- Green peas
- Snow peas
What Green foods do you have in your diet?
Where can you add more?
By including all the colors of the rainbow from fruits and vegetables, you are ensuring that your body is receiving all the nutrients and color energy it needs to stay healthy and balanced.
Like everything in life, balance and variation bring us everything we need. Our mission here on ‘Create your Color Story’ is to explore the benefits of including each of the colors in our diet and share recipes to help us all enjoy eating a rainbow on a daily basis. Think about your breakfast, lunch, and dinner plates. How many colors are represented?