National Nutrition Month - Eat By Color - Orange/Yellow Produce!

Need a splash of color on your dinner plate? Consider adding an orange or yellow vegetable or fruit.

These vibrant fruits & vegetables maintain their one of a kind hue because of the plant pigment called carotenoid!  Studies have shown that diets high in carotenoid-rich foods were less likely to develop macular degeneration which can ultimately lead to blindness!

Orange/Yellow fruits and vegetables can be loaded with beta-carotene which is converted to vitamin A.  The more vibrant the fruit or vegetable, the more beta-carotene it contains!  Vitamin A helps maintain healthy eyes and mucous membranes.  Vitamin A is produces pigments in the retina of the eye making low-light and color vision possible!  Vitamin A is also responsible for maintaining healthy teeth & skin.

Keep in mind, citrus fruits like oranges are not a good source of vitamin A, but they are a great source of vitamin C and folate! Below are sources of vitamin A and beta-carotene to help you begin adding color to your plate!

Vitamin A Food Sources

Beta-Carotene Food Sources

Vitamin A Fortified Eggs, Meat, Milk, and Cheese 


Carrots, Pumpkin, Sweet Potatoes, Winter Squashes (like acorn or butternut squash), Cantaloupe, Pink Grapefruit, Apricots, Broccoli, Spinach, and Most Dark Green Leafy Vegetables.

Other Produce in the Orange/Yellow Group

Yellow Apples Apricots
Lemons Mangoes
Necatrines Papayas
Peaches Pears
Yellow Tomatoes Sweet Corn
Tangerines Pineapple
Yellow Peppers Persimmons

Yellow Watermelon