Here are some tips on how the color of foods can help you pick out what's healthy to eat!:

Blue/purple

Dark-colored fruits and vegetables are good sources of anthocyanins, the purplish phytonutrient that put blueberries on the map as a superfood. Other blue and purple foods offer similar benefits.

Choices: Purple grapes, plums, raisins, dried plums, purple asparagus, purple cabbage, purple carrots, eggplant, purple potatoes

Yellow/orange

You'll find ample amounts of antioxidants, such as vitamin C and beta carotene (vitamin A) in yellow and orange fruits and vegetables.

Choices: Apricots, cantaloupe, mangoes, oranges, tangerines, butternut squash, carrots, pumpkin, sweet potatoes

Red

Red is a flag for such health-promoting compounds as lycopene and anthocyanins. The darker and richer the tones, the more phytonutrients you'll get in return.

Choices: Cherries, cranberries, red grapes, raspberries, strawberries, watermelon, beets, red peppers, tomatoes

Green

Green is a signal for chlorophyll, and green vegetables are potent in folate and such phytonutrients as carotenoids,

lutein and indoles. Dark, leafy greens such as spinach and kale are richer in nutrients than paler iceberg lettuce.

Choices: Asparagus, broccoli, Brussels sprouts, green beans, leafy greens, peas, snow peas, spinach, zucchini

This information can be found in this article:http://www.chicagotribune.com/features/food/sc-food-0225-kids-month-20110302,0,524191.story