Tasty Tuesday: Go Pink for breast cancer prevention

Because pink is the official color of breast cancer awareness month we thought we'd share some especially nutritious pink foods with you. Did you know that fruits and vegetables get their gorgeous and varied color from something called flavonoids, natural pigments that give plants their color? These flavonoids have antioxidant properties that help our bodies fight disease.

The deeper the color, the richer in antioxidants and disease fighting potential. The pink (and red) colors of various produce contain several difference antioxidants and natural plant compounds, specifically, lycopene and anthocyanins known to reduce risk of disease, decrease inflammation, and improve immunity. 


Salmon 


Salmon is packed with nutrition and is so easy to cook. In addition to being an excellent source of protein, it is low in saturated fat and a good source of heart healthy omega-3 fats. 

Red cabbage

Even though it is called “red cabbage” it really is a gorgeous bright purply pink color. Not only is it pretty, it packs a nutrition punch. It is rich in vitamin C, vitamin K, B6, and folate. It is also high in fiber, specifically gut-friendly insoluble fiber, a type of fiber that helps keep your digestive system healthy. Red cabbage is super versatile and can be eaten cooked on its own or added to soups or stews or raw and added to salads or slaws. 

Pink lady apples

You know the saying...”an apple a day keeps the doctor away.” Apples are high in fiber and nutrient rich. They are a good source of vitamin C and potassium. They are high in the antioxidants quercetin, known to have anticancer, antiviral, and anti-inflammatory effects, and catechin, also an anti-inflammatory antioxidant.

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