Red Carrots, Blue Beans? Wild Colors are the Latest Veggie Trend
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A New Rainbow of Color

Filling your plate with colorful veggies and fruits is one easy way to know you are getting a variety of cancer-fighting nutrients and phytochemmicals. That used to mean choosing red tomatoes, orange carrots, green spinach, and purple cabbage.

But not anymore.

A whole new crop of veggies is changing all the rules when it comes to eating a rainbow. Here are some you can add to your grocery list!

Red Carrots

Red Carrots

Red carrots are a new source of lycopene. Usually associated with tomatoes, lycopene is a powerful phytochemical being studied for it’s anti-cancer potential.

Roast these ruby beauties to bring out their natural sweetness and allow for maximum lycopene absorption.

Orange Cauliflower in bowl

Orange Cauliflower

Sometimes, called "Cheddar cauliflower" this veggie gets its color from beta-carotene.  
Beta-carotene is an antioxidant that protects our cells from damage. Our bodies also convert it to vitamin A, which is important for immune function and healthy cells.

Try slicing the head of cauliflower into "steaks" and throwing them on the grill at your next BBQ.

Yellow Tomato and Beet

Golden Beets & Tomatoes

In addition to beta-carotene, these golden treasures are a great source of lutein. 

Lutein helps protect our eyes from UV rays that can damage our eyes’ lens and retina. It’s like sunscreen for your eyes!

Try cooling off this summer with yellow tomato gazpacho or a chilled roasted golden beet salad. 

Green Broccoflower

Green Broccoflower

Broccoflower can refer to green cauliflower or Romanesco broccoli, which has a striking pointed appearance. But it's still packed with vitamin C, fiber and the B vitamin folate.

You can cook broccoflower as you would broccoli or cauliflower - steam, stir-fry or blanch to serve with a dip.

Purple Beans and Asparagus

Purple Asparagus & Beans

These veggies get their color from anthocyanins - flavonoids that may play a role in decreasing inflammation and tumor growth.

Pick them young and tender to eat raw and preserve the purple color lost in cooking. Raw, chopped purple beans and raw, shaved purple asparagus can add colorful crunch to your summer salads.

Assorted Purple Vegetables

Purple is the New Black

It seems like almost every vegetable in the market today also comes in blue or purple. This is great news because it means there is no shortage of anthocyanin sources.

Try purple carrots, cauliflower, potatoes, kale, peppers, broccoli, beans, and asparagus just to name a few. Blue is also code for anthocyanins so pick up some blue carrots and get extra plant compounds with every bite!

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Colors Working Together

While no single food can prevent cancer, all of these new and colorful veggies are packed with vitamins, minerals, and phytochemicals that can have cancer fighting effects.  

Find more nutrition information, tips, cancer-related research, and recipes in our Foods That Fight Cancer

Connect with us on twitter (@aicrtweets) or Facebook and share your ideas.

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    Published on July 8, 2015

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