Friday, March 25, 2011

Eating with Color - Red & Pink Foods

As National Nutrition Month comes to a close, I will continue to promote this year’s motto of “Eating with Color”.  This week, I would like to encourage you to add RED and Pink foods to your plate.  Red and pink foods provide many healthy nutrients.  Most people have heard about the antioxidant lycopene.  Some research has shown that lycopene provides protection against prostate cancer.   Lycopene is found in tomatoes, watermelon, and papayas.  When tomato products are cooked, or consumed with oil, a larger amount of lycopene is absorbed.  That’s why you’ve probably heard that ketchup is a healthy food.

Red and pink foods contain many other healthy nutrients and antioxidants to protect against heart disease and cancer.  Try to add a few to this week’s meals or snacks.  Try a fruit smoothie which strawberries and raspberries.  Mix up a healthy pasta dish with fresh tomatoes and olive oil.

Red/ Pink

Apple
Strawberry
Chili pepper
Red pepper
Beets
Tomato
Cherries
Watermelon
Raspberries
Cranberries
Pink grapefruit
Pomegranate
Rhubarb
Papaya
Radish
Red oranges (blood oranges)
Pink grapefruit

For a personalized nutrition evaluation and consultation, please contact me at
443-849-8186 or kryniak@gbmc.org
Keri Ryniak, RD, CSO, LDN,
CNSD
Certified Specialist in
Oncology Nutrition

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