Eat the Rainbow: Why Color Variety Matters in Your Diet
Plus, Dr. Palermo’s challenge to add more purple to your plate!
Did you know that most Americans stick to the same 12 fruits and vegetables over and over again? And on average, we only eat about 1.6 servings of vegetables per day—a far cry from the 5 to 8 servings we recommend at Thrive.
This limited variety means we’re missing out on the wide range of nutrients that different colorful plant foods offer. Each color represents unique phytonutrients, potent compounds that support everything from brain and heart health to glowing skin and balanced digestion.
Why Eating More Colors Is Good for Your Health
Here’s a quick breakdown of what different colors provide:
- Red (like tomatoes and strawberries): Heart and skin support
- Orange & Yellow (like sweet potatoes and mangoes): Immunity and eye health
- Green (like kale and broccoli): Detox and anti-cancer properties
- Blue & Purple (like blueberries and eggplant): Brain and memory function
- White & Brown (like garlic and mushrooms): Immune and anti-inflammatory support
This Week’s Challenge: Eat Something Purple Every Day
In this week’s Motivation, we are challenging you to add a purple fruit or veggie to your meals daily. Think:
- Blueberries in your smoothie
- Purple cabbage in a salad or slaw
- Roasted eggplant or purple potatoes
- Blackberries or Concord grapes as a snack
These vibrant foods are packed with anthocyanins, powerful antioxidants that support brain function and reduce inflammation.
Need Some Inspiration?
Join us at Thrive for upcoming cooking classes on Food as Medicine. We’ll teach you simple, delicious ways to add more color (and healing) to your plate.
Until then, challenge yourself to go purple—your body and brain will thank you.
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