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Kitchen Myths
Facts and fiction about food and cooking, by Peter Aitken
Brightly colored vegetables have the most nutrients
Posted by on February 19, 2012
Some intensely colored veggies are indeed packed with nutrients, think for example of leafy greens like kale and chard. But, a pale countenance is not necessarily a sign of nutritional poverty. White beans (navy, great northern) have as much fiber and protein as, say, kidney beans. White cabbage has lots of vitamins, calcium, iron, and fiber. White cauliflower is packed with antioxidants. Don’t judge a veggie—or a fruit, for that matter—by its color.
Kitchen Myths 
almost all antioxidants are colorfull. chlorophil, anthrocyanin, lycopene…
Thanks for your comment – the problem is that I haven’t seen any real evidence – other than lab and rat studies – that suggest antioxidants really improve the health of humans.
Absence of evidence is not evidence of absence!
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