The veggies and fruits that do the best job in reducing the health risk for many chronic diseases are dark green leafy vegetables, yellow-orange, citrus and cruciferous.
But even those guidelines can be confusing so Nanney suggests thinking about color to pack nutritional power in your diet:
White: Eat cauliflower more often than potatoes, onions and mushrooms.
Green: Add more dark lettuces, such as romaine and red leaf lettuce, spinach, broccoli and Brussels sprouts to replace iceberg lettuce and green beans.
Yellow-orange: Substitute more carrots, winter squashes, sweet potatoes, cantaloupe, oranges and grapefruit for corn or bananas.
Red: Select tomatoes, red peppers and strawberries in favor of apples.
Anti-aging
