According to research reported by North Dakota State University (NDSU), people who eat a variety of different of fruits and veggies may have reduced risk of certain diseases, such as stroke, diabetes, and cancer. NDSU reports that the natural plant pigments that give fruits and vegetables their color are also important nutrients that may provide health benefits.
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For example, natural pigments called "carotenoids" provide the orange color of vegetables like sweet potatoes and carrots. Beta-carotene, a type of cartenoid, is converted to Vitamin A, which helps keep your eyes healthy. Carotenoids have also been studied for their possible benefits to heart health. In one study cited by NDSU, men with high cholesterol who ate significant portions of vegetables high in carotenoids had a 36 percent lower risk of heart attack than the control group.The colors of fruits and vegetables often correspond with important nutrients. This means that eating fruits and veggies from every color of the rainbow may help ensure your body is well nourished.
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