Eating the Rainbow: RED Foods

We did a deep dive on our blog this week on “Rainbow Foods” so I thought I’d add some special insights on a color each week here on the library!Red colored foods tend to be some of the highest vitamin C-containing foods such as tomatoes, pomegranate, raspberries bell peppers and tomatoes (1). Foods rich in vitamin C offer immune system supportive benefits and vitamin C can also help support proper absorption of iron.Nutrition Uses:Plant Compounds found in red foods: Anthocyanins, quercetin, betalains, carotenoids, ellagic acid, ellagitannins, flavones, lycopene, phloretin, quercetinTry it out: The Red SmoothieTry frozen beets + frozen raspberries + a banana in a smoothie – smoothies are better tolerated than consuming it as is. Add a splash of soy milk if you want to increase the protein. Keep in mind beets can change the color of the stool to more of a redish tint (sometimes this can be scary to see if you’ve got IBD) but it’s a normal experience with beets. If you make the smoothie- tag us in it on instagram @crohns_and_colitis_dietitianReferences:1. Minich, DM. A review of the science of colorful, plant-based food and practical strategies for “Eating the Rainbow.” Journal of Nutrition and Metabolism, 2125070. […]