| Red/Purple | Grapes, grape products (red wine, grape juice), prunes, cranberries, blueberries, blackberries, strawberries, red peppers, plums, cherries, eggplant, red beets, raisins, red apples, red pears |
| Red | Tomatoes, tomato products (pasta sauce, tomato soup, tomato-based juices, ketchup), pink grapefruit, watermelon |
| Orange | Carrots, mangoes, apricots, cantaloupes, pumpkin, acorn squash, winter squash, sweet potatoes |
| Orange/Yellow | Orange juice, oranges, tangerines, yellow grapefruit, lemon, lime, peaches, papaya, pineapple, nectarines. |
| Yellow/Green | Spinach, collard, mustard greens, turnip greens, yellow, corn, avocado, green peas, green beans, green peppers, yellow peppers, cucumber, kiwi, romaine lettuce, zucchini, honeydew melon, muskmelon |
| Green | Broccoli, brussels sprouts, cabbage, cauliflower, Chinese cabbage, bok choy, kale |
| White/Green | Garlic, onions, leeks, celery, asparagus, artichoke, endive, chives, mushrooms |
- Based on the UCLA Center for Human Nutrition's color code system.
- Encourages a variety of fruits and vegetables to ensure a diverse intake of phytonutrients (cancer fighting nutrients).
- Aim for one food item from each color group per day.
- Eat seven or more servings of fruits and vegetables per day.
- Eat a variety of fruits and vegetables.
