6 Reasons to Eat Orange and Yellow Fruits and Vegetables

photo of orange and green squash lot

There are so many healthy alternatives for nature’s skittles — fresh fruits and vegetables — from red to green to purple and orange fruits, yellow fruit. So, who among us enjoys eating the rainbow? Eating a diverse diet that includes lots of fruit and vegetables enhances the nutrients available to you. It also lowers blood pressure, protects against heart disease, and reduces the risk of several malignancies.

There’s no need to avoid fresh and organic produce like crossword clue if you live in a city with a number of weekend and weekday farmers markets. If you want the best deals on in-season fruits, go to a farmers market instead of your local supermarket. It’s also advisable to taste at least one new market food with each trip. Farmers enjoy discussing their crops and farms, so feel free to ask any queries that come to mind before buying!

We’ve talked about eating other hues of the rainbow, such as green and red colors, as well as their health benefits. Let’s have a look at the health advantages of eating orange and yellow-colored fruit and vegetables in the fall spirit.

Orange and yellow-skinned and meat are high in compounds including vitamin C, beta-carotene, vitamin A, potassium, zeaxanthin, flavonoids, and lycopene. Orange and yellow meals are high in antioxidants as well as vitamins, fiber, and phytonutrients that not only help to reduce your risk of cancer and heart disease but also benefit your eyes and skin.

Vitamin C. Orange products are high in much-needed vitamin C. This antioxidant promotes the formation of collagen as well as its regeneration in skin, while also strengthening the heart’s cardiovascular system and preventing disease. Have an orange every day for your health’s sake!

Beta-carotene is a bright orange pigment found in carrots, as well as other plants and fruits including carrots and beddable root veggies. It’s the most well-known antioxidant in orange-colored foods, and it’s an excellent anti-oxidant that gives sun-loving fruits and vegetables their brilliant color. Beta-carotene protects the skin from sun damage while also protecting against UV radiation damage. It’s also important for eye health and vision maintenance. The chemical name for beta-carotene is derived from the Latin word for carrot, carota.

Vitamin A is essential for good night vision, and it helps your immune system function properly. Vitamin A can reduce the harmful free radicals in the body as an antioxidant. It’s also known by the names retinal, retinol, and retinoic acid.

Autumn hues are often used in the production of orange and yellow foods and vegetables, such as:


focus photography of pumpkin

What would Halloween be without a stack of gourds and jack-o-lanterns on the front porch? However, don’t let your pumpkin carvings go to waste or the compost bin. The bright orange flesh of this pumpkin is high in fiber and important vitamins and minerals, such as those listed above. Its fiber is beneficial for your digestive system, with just 1 cup of puree providing over 7 grams of dietary fiber per day.


An excellent source of vitamin A! Persimmons come in two varieties, each very delicious. When ripe, the Fuyu persimmon is firm and tastes like an apple. You may eat the entire persimmon, except for the stem and hard leaves. The Hachiya persimmon is a different story. This persimmon has to be extremely soft before you can eat it because it looks like a tiny lantern or an enormous acorn. Bite right into it or peel off a small section, then use a spoon to scoop out the rest. Hint: Use a grapefruit spoon with little teeth-like notches all around the head for easy scooping!

Yellow/Golden Beets

Did you know that beets come in a variety of hues, including light red? Yellow or golden beets are excellent for heart health and kidney cleansing, especially when juiced. They also reduce the chance of heart disease, several types of cancer, and diabetes, as well as blood pressure levels. Yellow beets are sweeter than red ones and include significant amounts of fiber, iron, potassium, and folic acid.

6 Reasons to Eat Orange and Yellow Fruits and Vegetables

Consume the Rainbow! The greater colors (fresh, whole foods) you consume, the better. Keep emphasizing on eating a wide range of hues with your fruits and vegetables throughout March as ‘National Nutrition Month’ continues. Here are 10 reasons to eat orange and yellow fruits and veggies!

Zeaxanthin, flavonoids, lycopene, potassium, vitamin C, and beta-carotene are all present in various hues of yellow and orange. These compounds aid our bodies in a variety of ways by supporting our eyes and bones:

1. It promotes eye health and lowers the risk of macular degeneration.

2. Prostate cancer risk is reduced.

3. Lowers blood pressure and improves heart function.

4. Reduces LDL cholesterol levels (the harmful kind)

5. Helps to maintain proper joint function.

6. Improves the quality and quantity of your hair.


Table of Contents