The concept promotes the consumption of a diverse range of fruits and vegetables of varying colors daily. The underlying premise involves obtaining a wide spectrum of vitamins, minerals, and antioxidants naturally present in plant-based foods. This approach encourages dietary variety beyond basic nutritional needs, with the colorful appearance often correlating to specific phytonutrients within the produce. For instance, red produce such as tomatoes and strawberries, contain lycopene, while green produce, such as spinach and broccoli, is rich in chlorophyll and folate.
A varied intake of plant-based pigments may offer a number of advantages. Different colored fruits and vegetables contain unique phytonutrients, each potentially conferring different health benefits. This includes antioxidant protection, reduced risk of chronic diseases, and support for overall wellness. Historically, traditional diets across various cultures often featured a wide array of colorful produce, indicating an inherent understanding of the nutritional benefits associated with diverse plant consumption.
