A Functional Nutritionist's Phytonutrient Color Challenge
RED
tomato
red onion
radish
beet
strawberries
raspberries
cranberries
goji berries
papaya
cherries
rhubarb
red pepper
pomegranate
watermelon
YELLOW/ORANGE
apricot
pumpkin
sweet potato
carrot
mango
squash
orange
grapefruit
cantaloupe
peach
pineapple
yellow pepper
ginger
turmeric
BLUE/PURPLE
red cabbage
purple kale
eggplant
blueberries
grapes
blackberries
acai berries
plum
dates
elderberries
red wine
black currants
raisins
cacao
GREEN
salad greens
asparagus
cucumber
green pepper
broccoli
chard
peas
avocado
sprouts
green beans
zucchini
green tea
kiwi
fresh herbs
WHITE
onion
garlic
leeks
celery
cauliflower
mushrooms
banana
apple
pear
coconut
black + white tea
cabbage parsnip
rutabaga
jicama
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References
Phytonutrient Spectrum Food Guide. Institute of Functional Medicine. Retrieved from: https://richmondfunctionalmedicine.com/wp-content/uploads/2018/01/Phytonutrient-Spectrum-Foods.pdf
Minich, D. The Rainbow Diet. Retrieved from https://deannaminich.com/the-rainbow-diet/