Interestingly our veggies are color coded. Yes, we can chose our nutrition by the color of the vegetables we eat. According to a so called recent government study 69% of us don’t eat enough green, 78% not enough red, 86% white, 88% purple/blue, and 79% of us don’t eat enough yellow/orange fruit and vegetables. Believe it or not even the difference between eating green bell peppers exclusively and avoiding yellow, orange, purple and red bells, makes a difference in the health benefits. We need a full spectrum of colors.
According to Women’sHealth here are a few examples:
Green:
Artichokes- March to June
Asparagus- February to June
Avocados- year round
Broccoli- October to April
Green Beans- May to October
Kiwis- year round
Romaine Lettuce- year round
Yellow:
Pears- August to March
Pineapples- March to July
Orange:
Peaches- May to October
Oranges
Carrots
Red:
Bell Peppers- year round
Strawberries- April to September
Tomatoes- June to September
Watermelons- June to August
Blue and Purple:
Blueberries- May to October
Grapes- May to October
Eggplant
Prunes
White:
Cauliflower- Summer
Onions
Potatoes
Jicama
For a list of many, many more go to Disabled World
Also in the same article by Darrell Miller January 12, 2008
Read more: http://www.disabled-world.com/artman/publish/fruits-vegetables.shtml#ixzz1QaD9RLvr