Red fruits and vegetables are colored by a type of phytonutrient called "carotenoids" (including ones named lycopene, flavones and quercetin — but the names aren't as important as what they do).

You may have wondered where fruits and vegetables get their different colors. Many of these bright colors come from naturally occurring chemicals in plants known as phytochemicals .These are chemicals ...

Lately, I’ve been taken with natural food coloring — and not just because there’s been a lot of conversation about food dyes and safety. I love the wide range of pigments and the artisan look I can ...

Think of the experience of eating a perfectly ripe, juicy summer tomato—its rich red color, perfect consistency, tasty flavor. In-season fruits and vegetables always taste better, and that’s ...

New research reveals how anthocyanin-rich fruits and vegetables could help defend your body against toxic microplastic exposure. By. ... blue, or red color, the higher the anthocyanin content.” ...

Technically a fruit, but commonly treated as a vegetable, cucumbers are a cool, crisp addition to your raw veggie lineup.

Vitamin A is important for healthy vision, a strong immune system and reproductive health. These fruits contain the most ...

Eating more fruits and vegetables also increases your vitamin C, vitamin A, vitamin B6, thiamine, and niacin, minerals, and fiber. But it can be tricky to know how you should store and prepare ...