What gives orange foods their power? Carotenoids.
BEST OF THE BUNCH: Pumpkin
Who knew that sweet potatoes and carrots were a perfect complement to a sunny, summer day? Beta-carotene, one of the carotenoids that give plants their orange-yellow color, collects in the skin and may help protect against UV damage. (Note: You still need sunscreen.) The body converts beta-carotene into vitamin A, which is essential for a killer immune system and good vision. Studies suggest that a carotenoid-rich diet is associated with a lower risk of heart disease and lung cancer.
OTHER TOP CROPS: Carrots, winter squash, sweet potatoes
HOW TO EAT: Some phytochemicals (compounds in plants that are good for us) are fat-soluble. That means your body needs fat to break them down. Carotenoids are in that group. So they are best absorbed with oil, and also when chopped or pureed. But don’t go guzzling gallons of carrot juice. It’s true that if you drink enough, your skin will turn yellow.
