Colorful fruits and vegetables deliver healthful doses of vitamins, minerals, and disease-fighting phytochemicals. The darker the color of the fruit or vegetable, the more nutrients it usually contains. Here are some examples: color green—lettuce, spinach, kiwi, and broccoli; yellow/orange—sweat potatoes, cantaloupe, oranges, and carrots; red—tomatoes, strawberries, cranberries, and apples; blue/purple—blueberries, purple grapes, plums and egg plant; and white—onions, garlic, and leeks.

Source: “The Color Guide,” Eat 5 to 9 a Day, National Cancer Institute, www.5aday.gov.