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Freggies By Color

Tuesday, October 23, 2012

RED FRUITS & VEGGIES~
Red Apples
Blood Oranges
Cherries
Cranberries
Red Grapes
Pink/Red Grapefruit
Red Pears
Pomegranates
Raspberries
Strawberries
Watermelon
Beets
Red Peppers
Radishes
Radicchio
Red Onions
Red Potatoes
Rhubarb
Tomatoes



YELLOW FRUITS & VEGGIES~
Yellow Apples
Apricots
Cape Gooseberries
Cantaloupe
Yellow Figs
Grapefruit
Golden Kiwifruit
Lemons
Mangoes
Nectarines
Oranges
Papayas
Peaches
Yellow Pears
Persimmons
Pineapples
Tangerines
Yellow Watermelon
Yellow Beets
Butternut Squash
Carrots
Yellow Peppers
Yellow Potatoes
Pumpkin
Rutabagas
Yellow Summer Squash
Sweet Corn
Sweet Potatoes
Yellow Tomatoes
Yellow Winter Squash



WHITE/TAN FRUITS & VEGGIES~
Bananas
Dates
White Nectarines
White Peaches
Brown Pears
Cauliflower
Garlic
Ginger
Jerusalem Artichokes
Jicama
Kohlrabi
Mushrooms
Onions
Parsnips
Potatoes (White Fleshed)
Shallots
Turnips
White Corn



GREEN FRUITS & VEGGIES~
Avocados
Green Apples
Green Grapes
Honeydew
Kiwifruit
Limes
Green Peas
Artichokes
Arugula
Asparagus
Broccoflower
Broccoli
Broccoli Rabe
Brussels Sprouts
Chinese Cabbage
Green Beans
Green Cabbage
Celery
Chayote Squash
Cucumbers
Endive
Leafy Greens
Leeks
Lettuce
Green Onions
Okra
Peas
Green Peppers
Snow Peas
Spinach
Sugar Snap Peas
Watercress
Zucchini



BLUE/PURPLE FRUITS & VEGGIES~
Blackberries
Blueberries
Black Currants
Dried Plums
Elderberries
Purple Figs
Purple Grapes
Plums
Raisins
Black Olives
Purple Asparagus
Purple Cabbage
Purple Carrots
Eggplant
Purple Belgian Endive
Purple Peppers
Potatoes (purple fleshed)
Black Salsify

* Beans can be counted as vegetables (white, brown, red, black - depending on the variety).

Servings are figured as the following:
1 medium piece of fruit
1/2 cup fruit (raw, canned, or frozen)
1/2 cup cooked vegetables (canned or frozen)
1 cup raw vegetables
1/4 cup dried fruit
4-6 oz. of 100% juice (serving size depends on the type of juice)


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