Why should I eat a variety of fruits and vegetables?

Bringing in more variety of fruits and vegetables is not only more interesting for the taste buds but helps you cast a wider nutrient net. Scientists estimate that there may be 100,000 phytonutrients (beneficial plant compounds other than vitamins and minerals), and they're not all in apples or bananas! One way to help ensure you get this diversity is to eat fruits and vegetables of every color. Similarly colored produce generally shares some of the same phytonutrients. That's because the pigments that give them their hue are themselves phytonutrients.

For instance, lycopene, a powerful antioxidant linked to a lower risk of heart disease, gives tomatoes and watermelon their red color. Beta-carotene, which the body converts to vitamin A as needed, gives carrots, butternut squash, and cantaloupe their intense orange color. There are some exceptions; broccoli, for instance, is rich in beta-carotene, but its green pigment masks the orange color, and vegetables containing the same type of phytonutrient, such as cauliflower and radishes, aren't necessarily the same color.

We get different nutrients from each different type of fruit and vegetable. To get the most nutritional bang, enjoy eating a wide variety of colorful fruits and vegetables.  Select produce that is more vibrant and intense in color for more nutrition.