Add Nutrition By Adding Color: YELLOW edition

Welcome back to our third week of our “Eat the Rainbow” series! Today we’ll be discussing the benefits of eating YELLOW foods!

Yellow foods are high in vitamin C, which fights free radicals and maintains healthy skin, reduces inflammation, and prevents allergies.  Pale yellow/white fruits and vegetables are colored by pigments called “anthoxanthins.” They may contain health-promoting chemicals such as allicin, which may help lower cholesterol and blood pressure and may help reduce risk of stomach cancer and heart disease. Some members of the yellow/white group, such as bananas and potatoes, are good sources of the mineral potassium, too. It’s important to keep your body stocked full of potassium to avoid muscle cramps and spasms that can disrupt sleep patterns. 



Yellow for beauty

Contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. These nutrients reduce age-related macula degeneration and the risk of prostate cancer, lower LDL cholesterol and blood pressure, promote collagen formation and healthy joints, work with magnesium and calcium to build healthy bones. The yellow in corn protects against macular degeneration, the number-one cause of blindness in the elderly.

Some of our favorite recipes using yellow ingredients:

Pineapple Cake Batter smoothie from Holli Thompson

Yellow smoothie 

Quinoa & yellow corn 

California Grilled Veggie Sandwich 

Super Squash 


Thanks for reading! For more about our meal plan, please visit



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