2 March, 2010
Eat & Drink

The Colours of the Rainbow

2 March, 2010

We’re all well aware of the importance of eating those fruits and veggies. From childhood our parents filled our dinner plates with things like peas and carrots that we’d rather feed to our pets than eat.  Now that we’re all grown up we’ve learned that it is so beneficial to chow on as much produce as possible.  Did you know though that it isn’t enough to eat just the greens to get all the necessary vitamins and minerals. Instead  you need to basically stock your fridge with food that  pretty much matches the colours of the rainbow.  Here’s why:


Green veggies are loaded with cancer protecting chemicals.  They also have two antioxidants that significantly lower the risk of muscular degeneration.  Tasty greens include avocados, kiwis, and broccoli.


Any orange colour vegetable or fruit usually comes packed with beta-carotene which boosts the immune system and protects against free radicals.  Try peaches, butternut squash, sweet potatoes and mangoes.


These colours are imperative to prevent cell damage and slow signs of aging. Eat up lots of blackberries, eggplant and pomegranates.


Foods with hues of red will fight heart disease and cancer, and will also help your brain to stay strong.  You can feast on tomatoes, red chili-peppers, strawberries and cherries.


Produce that’s yellowish in colour it typically loaded with Vitamin-C which can help block sun damage and even helps heal wounds.  Good sources include pears, corn, lemons and pineapples.


Important for the prevention of heart disease and increasing your immune system.  Mushrooms, garlic, ginger, potatoes and cauliflower are great choices.

Now head over to one of Hong Kong’s many street  markets, Great, 360 or Olivers and fill your shopping cart with these tasty and healthy foods!

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