The pigments that give fruit and vegetables their colour often come with different vitamins, minerals and antioxidants. Eating a range of colours helps you cover more nutritional bases.
You do not need exotic foods — a mix of leafy greens, orange and red produce, purples and whites across the week does the job.
The takeaway
Variety beats perfection. Aim for several colours on your plate over the week rather than the same two vegetables every day.