Did you know plants are color coded for the function they were intended to benefit?
Red, Blue and Purple Red, blue and purple fruits and vegetables usually contain anthocyanins, and red fruits and vegetables often contain lycopene as well. Anthocyanins have antioxidant properties that help limit damage caused to your cells by free radicals and may also lower your risk for heart disease, stroke, cancer, macular degeneration and memory problems. Lycopene may help lower your risk for cancer and heart disease. These brightly colored fruits and vegetables often also contain essential vitamins and minerals such as potassium, vitamin A, vitamin C and folate. Compounds in these fruits and vegetables also help keep your vision and immune system healthy and limit your risk for urinary tract infections.
Orange and Yellow The compounds that give orange and yellow fruits and vegetables their color are called carotenoids. Carotenoids may help improve your immune function and lower your risk for heart disease, vision problems and cancer. Beta-carotene is a carotenoid that your body uses to create vitamin A. Folate, potassium, bromium and vitamin C are also often found in orange and yellow fruits and vegetables.
Green
Chlorophyll gives green fruits and vegetables their color. Some of these fruits and vegetables also contain indoles, which may lower your risk for cancer, and lutein, which helps prevent problems with your vision. Other common nutrients in many of these fruits and vegetables include vitamin A, vitamin C, vitamin K and folate.
http://healthyeating.sfgate.com/colors-fruits-vegetables-play-important-role-1660.html
Reasons why to eat more fruit and veggies
1.) Low in calories
2.) May Reduce Risk of Diseases
3.) Quick snacks
4.) Vitamines and minerals
For a list of fruit and veggies by color:
https://www.fruitsandveggiesmorematters.org/fruit-and-veggie-color-list
