Fruits and Vegetables

/Fruits and Vegetables
Fruits and Vegetables 2017-10-19T10:44:25+00:00

Fruit and vegetables
Eating five portions of fruit and vegetables a day reduces your risk of heart disease and other medical problems, including cancer. This includes fruit and vegetables that are fresh, frozen, tinned, dried or juices. One portion is roughly the size of the palm of your hand or 80 grams in weight. Scientists have not yet identified all of the nutrients which are involved in protecting the body against disease so try to eat fresh fruit and vegetables rather than taking supplements or food extracts, which may not contain all of the beneficial nutrients.
Food Colors
Different fruit and vegetables contain different vitamins and minerals. Eating a wide range of coloured fruit and vegetables is a good way of increasing your intake of these vitamins and minerals. Try to include all of the different colours in your weekly diet.
Red Tomatoes, raspberries, watermelon, kidney beans, strawberries, red onions, radishes, red peppers
Purple Aubergines, grapes, aduki beans, blueberries, red cabbage, plums
Orange Carrots, oranges, mangoes, apricots, sweet potatoes, pumpkin, orange peppers, butternut squash
Yellow Pineapples, sweetcorn, peaches, chicory, bananas, yellow peppers
Green Spinach, broccoli, avocados, peas, pears, kiwi fruit, lettuce, green peppers, courgettes, marrows, fresh herbs, watercress
Cruciferous vegetables
These vegetables belong to the cabbage family. They contain a chemical (called sulforaphane) which helps the body repair any damage done by cancer-causing substances. Examples include broccoli, cauliflower, cabbage, Brussels sprouts, bok choy and kale. Eating at least five portions of these vegetables each week may reduce your risk of getting prostate cancer.
If you have prostate cancer, cruciferous vegetables will not reduce your risk of the cancer spreading. However, they are still important for your overall health and may reduce your risk of heart disease.