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Antioxydants
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antioxydants
A rainbow of flavour!

Antioxidants can be found in a world of delicious and colourful foods. Different colours correspond to different antioxidant compounds packed full of benefits for our bodies. Eat fruits and vegetables of each colour as often as possible!

RED   Strawberries, cranberries, beets, tomatoes, etc.
GREEN Broccoli, kiwis, lettuce, zucchini, etc.
YELLOW & ORANGE Mango, carrots, papaya, oranges, etc.
WHITE & BROWN

Mushrooms, garlic, onions, etc.

BLUE & PURPLE

Eggplant, blueberries, figs, grapes, etc.


Five ways to put more antioxidants on your plate
  • Eat fruit and vegetable skins
  • Fix yourself a berry and yogurt smoothie
  • Add dried cranberries or cherries to your yogurt, oatmeal and cereals
  • Make hot chocolate with real dark chocolate
  • Add fresh or dried berries to your couscous and salads

For more helpful hints on how to eat more antioxidants,visit www.IGA.net

Colour your meals healthy

Fruits and vegetables are great for adding a splash of colour to meals! Here are a few colourful ideas to give fruits and vegetables the star billing they deserve!

Different benefits for every colour

Fruits and vegetables are divided into five colour groups. Each has vitamins, minerals and phytochemical compounds (e.g., antioxidants) with special properties.

Think you can match the colour category with the antioxidants that vegetables in that category contain?
Take the challenge and try our quiz!

*Antioxidants are compounds that protect cells from changes that may lead to heart disease and certain cancers.

Word Match

Colours Compounds
White/brown Lutein and indoles
Blue/purple Sulphur compounds (allicin, polyphenols)
Yellow/orange Anthocyanins and phenolic compounds
Red Beta-carotene and flavonoids
GREEN ANTHOCYANINS AND LYCOPENE


1
WHITE/BROWN


2
BLUE/PURPLE


3
YELLOW/ORANGE


4
RED


5
GREEN




Source: 5 to 10 a day campaign (consulted on April 20, 2009). http://www.5to10aday.com/en_colour


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