Eating the Rainbow: Polyphenol Style (+ Other Nutrients)

Eating a variety of colorful plant foods can provide a wide range of beneficial polyphenols, which are bioactive compounds with antioxidant and anti-inflammatory properties.

Here's a list of plant foods for every color of the rainbow along with some of the polyphenols (and a few other key nutrients) they contain:

Red:

1. Red Apples - Contain anthocyanins, flavonols, and quercetin.

2. Tomatoes - Rich in lycopene and anthocyanins.

3. Red Grapes - Contain resveratrol and anthocyanins.

4. Raspberries - Rich in anthocyanins and ellagic acid.

Orange:

1. Carrots - Contain beta-carotene and other carotenoids.

2. Sweet Potatoes - Rich in beta-carotene and anthocyanins.

3. Oranges - Contain hesperidin and naringenin.

Yellow:

1. Bananas - Contain catechins, epicatechins, and dopamine.

2. Pineapples - Rich in bromelain and flavonoids.

3. Yellow Bell Peppers - Contain quercetin and luteolin.

Green:

1. Broccoli - Contains sulforaphane and quercetin.

2. Spinach - Rich in epicatechins and lutein.

3. Green Tea - Contains epigallocatechin gallate (EGCG) and catechins.

4. Kiwifruit - Rich in quercetin and catechins.

Blue/Purple:

1. Blueberries - Contain anthocyanins and resveratrol.

2. Blackberries - Rich in anthocyanins and ellagic acid.

3. Eggplant - Contains nasunin and delphinidin.

White:

1. Garlic - Contains allicin and quercetin.

2. Onions - Rich in quercetin and kaempferol.

3. Cauliflower - Contains glucosinolates and sulforaphane.

4. Ginger - Rich in gingerol.

This list is not exhaustive, but it instead serves to demonstrate the benefits of eating plant foods vibrant in color. Furthermore, the list is intended to be a basic illustration of some of the polyphenols (and other nutrients) contained within.