|Red/Purple||Grapes, grape products (red wine, grape juice), prunes, cranberries, blueberries, blackberries, strawberries, red peppers, plums, cherries, eggplant, red beets, raisins, red apples, red pears|
|Red||Tomatoes, tomato products (pasta sauce, tomato soup, tomato-based juices, ketchup), pink grapefruit, watermelon|
|Orange||Carrots, mangoes, apricots, cantaloupes, pumpkin, acorn squash, winter squash, sweet potatoes|
|Orange/Yellow||Orange juice, oranges, tangerines, yellow grapefruit, lemon, lime, peaches, papaya, pineapple, nectarines.|
|Yellow/Green||Spinach, collard, mustard greens, turnip greens, yellow, corn, avocado, green peas, green beans, green peppers, yellow peppers, cucumber, kiwi, romaine lettuce, zucchini, honeydew melon, muskmelon|
|Green||Broccoli, brussels sprouts, cabbage, cauliflower, Chinese cabbage, bok choy, kale|
|White/Green||Garlic, onions, leeks, celery, asparagus, artichoke, endive, chives, mushrooms|
- Based on the UCLA Center for Human Nutrition's color code system.
- Encourages a variety of fruits and vegetables to ensure a diverse intake of phytonutrients (cancer fighting nutrients).
- Aim for one food item from each color group per day.
- Eat seven or more servings of fruits and vegetables per day.
- Eat a variety of fruits and vegetables.