Fruits and vegetables grow in every different color and each of these colors is a result of certain antioxidants, phytonutrients and nutrients. There are carotenoids, giving both orange and yellow vegetables their color; flavonoids, which provide blue, red and cream hues; and chlorophyll, which makes the greens green. These pigment compounds also provide nutritional perks. Eating for good health is much more simple when you understand what these pigments indicate about the nutritional value of the corresponding foods. The following examples will help you get the full spectrum of colors and benefits! Blue & Purple-Antioxidants Red, Yellow & Orange-Vitamin C, Folates, Flavonoids, Vitamin A, Retinol White & Cream-Glucosinolates & Polyphenol Green-Iron, Vitamin K, Folic Acid, Potassium So which colors should we eat? The answer is easy! Eat the whole rainbow!