Eating by the Colors - ia State University：吃的颜色-乔治亚州立大学.ppt

Eating by the Colors Produced by Sandra L. Owen“Eating by the colors is an easy way to include a variety of fruits and vegetables in daily meals.”The Power of Color: RedSources: Beets; strawberries; cherries; Red bell pepper; cranberries; Tomatoes; radishes; watermelon; Raspberries; red grapefruit; Red potatoes; and pomegranatesMajor Benefits: Promote heart health; Lower cancer risk; Protect against memory loss. The Power of Color: Orange and YellowMajor Benefits: Support immune system; Support vision health; Reduce cancer risk; Promote collagen formation; Promote healthy : Carrots; corn; pumpkin; Cantaloupe; mango; peach; Apricot; orange; yellow squash; Sweet potato; yellow peppers Pineapple; Power of Color: GreenMajor Benefits: Promote vision health; Lower blood pressure: Boost immune system: Promote digestion: Lower cancer :Dark lettuce; celery; okra; Avocado; honeydew; leeks; Green beans; oli; asparagus; Kiwifruit; cucumbers; green Power of Color: Blue and PurpleMajor Benefits: Increased memory function; Lower LDL cholesterol; Urinary tract health; Healthful aging; Lower cancer :Blackberries; eggplant; raisins;Blueberries; purple cabbage;Purple grapes; figs; plums. What is a Child