"Health benefits of Green Foods" and images of spinach, cabbage, Swiss chard, Brussels sprouts and broccoli

Function of Phytonutrients in Plants

  • Colored pigments in plants are produced to protect them from pathogens, predators, and climate conditions.
  • They attract pollinators
  • Contribute to the plants’ sensory characteristics, color, and nutritional value.
  • The chlorophyll (green pigment) in plants absorbs light so plants can make energy (food).
Health benefits of anthoxanthin-rich foods with images of potatoes, onions, garlic, ginger, mushrooms and banana

In my opinion, white vegetables don’t get enough time in the spotlight. Unlike the red, orange, and green groups, their white counterparts are often overlooked for not being as “healthful”. Hopefully, this post will change some minds and be a reminder that ALL fruit and vegetable color subgroups are beneficial in different ways. It’s important to eat a rainbow of colors from the plant kingdom to reap the benefits of each colorful subgroup. Phytochemicals (plant chemicals) contribute to the unique smell, taste, and color of our favorite fruits and vegetables.

health benefits of carotenoid rich foods with images of an orange, cantaloupe, sweet potato, eggs, corn and banana.

Where Carotenoids are Found

  • Naturally occurring plant pigments. More than 650 types exist in nature.
Health benefits of anthocyanin-rich foods with a red, blue, and purple background.

Eat Red, Blue, and Purple Foods for Better Health

The function of Anthocyanins in Plants

  • Colored pigments in plants are produced to protect them from pathogens, predators, and climate conditions.
  • They attract pollinators and act as antifeedants (adversely affects insects when eaten) and phytoalexins (inhibit the growth of parasites).
  • Contribute to the plants’ sensory characteristics, color, and nutritional value.
  • Natural colorants used in the f