Colourful food is what's good for you

COLOUR COOL: The greener, the redder, the bluer the better when it comes to foods that are good for you.

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The greener, the redder, the bluer the better when it comes to foods that are good for you.

“Colorful fruits and vegetables like broccoli, like tomatoes, like carrots, like oranges have lots of different antioxidants, lots of different phyto chemicals,” says Colleen Doyle from American Cancer Society.

Phyto chemicals are naturally occurring plant compounds that may prevent disease. Antioxidants like beta carotene and lycopene help protect cells from damage.

In spite of their helpful properties, the American cancer society says there is no single substance or food that will ward off illness.

“We don't know which of those antioxidants and phyto chemicals are more protective and that's why we encourage people to eat at least five servings of fruits and vegetables every day,” says Doyle.

The American Dietetic Association recommends eating green vegetables like broccoli, spinach and romaine that protect eyesight and the immune system.

Red strawberries, cherries, tomatoes and apples improve heart and brain function.

Yellows and oranges like grapefruit, canteloupe, squash and carrots boost the immune system.

Blueberries, blackberries, purple grapes, eggplant and plums may help reduce some cancers and keep memory sharp.