Color is proof that besides vitamins, minerals, fiber, and flavor--your meal and snacks provide powerful phytonutrients. These colorful plant chemicals seem to help the body fight diseases, and some help to slow the signs of aging. Choosing different colors also helps you get the 5 to 9 daily servings of fruits and vegetables that your body needs for good health. A plant's color gives a clue to its health benefits.
Purple grapes, dark raisins, blueberries, purple cabbage, dried plums may reduce the risk of cancer, heart disease, and complications from diabetes. May also control high blood pressure and slow some effects of aging.
Dark orange mangoes, sweet potatoes, carrots, cantaloupe, apricots, butternut squash may reduce the risk of cancer and heart disease and helps maintain good vision and strengthens the immune system.
Green broccoli, cabbage, Swiss chard, bok choy help get rid of cancer-causing chemicals.
Red tomatoes, watermelon, guavas, cherries, strawberries, beets, red apples, red onion may reduce the risk of certain types of cancer and may slow some effects of aging.
White onions, garlic, leeks, scallions, chives may reduce the risk of infection, lower high cholesterol, and control high blood pressure.
Hmmn. Now I know why vegetarians love to eat those colorful fruits and veggies everyday! 
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Interesting posts you've got here - great stuff! 
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