Fruit and vegetables form the basis of a healthy diet - that's common knowledge. But did you know that it's not just the quantity, but also the Variety and color play a decisive role? Each color in fruit and vegetables stands for certain secondary plant substances, vitamins and minerals that have different positive effects on our health.

For example, red fruits such as tomatoes and strawberries contain lycopene, which has a cell-protecting effect. Orange-colored varieties such as carrots and pumpkin are rich in beta-carotene, which the body converts into vitamin A - essential for eyes and skin. Green leafy vegetables such as spinach and chard provide iron, calcium and chlorophyll, which support the immune system and blood formation. Blue and purple varieties such as blueberries, eggplants and red cabbage contain anthocyanins, which have an anti-inflammatory and antioxidant effect.

The German Nutrition Society recommends eating at least five portions of fruit and vegetables a day - ideally three portions of vegetables and two portions of fruit. It is important to eat as seasonal and regional to ensure freshness and nutrient density. A colorful variety on the plate also means a wider range of health-promoting substances.

Whether as a salad, raw vegetable snack, vegetable stir-fry, soup or smoothie - fruit and vegetables can be creatively integrated into any meal. Not only do they promote health, they also make you feel full without adding too many calories. This makes healthy eating colorful, varied and delicious!

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