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Nutrition by Color (Slideshow)

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3. Green

What: leafy vegetables, kiwi, lime, broccoli, cauliflower, Brussels sprouts, asparagus, zucchini, artichoke, avocado.

The source of green’s vegetables color may sound familiar to anyone who ever took biology: chlorophyl. Though green is certainly the color with the most variety, most green vegetables are high in fiber, many vitamins, calcium, iron, and a whole slew of beneficial antioxidants. Not all greens are created equal, however: iceberg lettuce is not nearly as nutrient rich as, say, kale. As a general rule, the darker the green, the better. Cruciferous vegetables, like broccoli and cauliflower, also contain properties that have been shown to reduce cancer risk.

Related: 16 Ways to Use Asparagus

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Read more: Aging, Basics, Conditions, Diet & Nutrition, Eating for Health, Family, Food, General Health, Green Kitchen Tips, Health, Healthy Aging, Natural Remedies, Raw, Side Dishes, Soups & Salads, Vegan, Vegetarian,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

116 comments

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7:59PM PDT on Oct 13, 2013

Excellent information! Thanks!

9:00AM PST on Mar 9, 2013

Very informative

8:30PM PST on Mar 5, 2013

Thank You! :)

6:14PM PST on Mar 4, 2013

Thanks for the good and useful slide show.

10:46AM PST on Mar 4, 2013

sometimes I forget to add a variety of colors to my diet... thanks for the reminder :)

8:36AM PST on Mar 4, 2013

Thank you for sharing

5:25PM PST on Mar 3, 2013

Cool collage

6:51PM PST on Mar 1, 2013

While, I can't claim to be a vegetarian, I must admit that since I have made a gallant effort to eat less meat, more fish and chicken, and, loads of vegetables and fruit, I have been losing weight, a little at a time.

5:43PM PST on Mar 1, 2013

Thanks

2:36PM PST on Mar 1, 2013

The more colors, more health.

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