Often overlooked, Japanese vegetables are every bit as important to Japanese food culture as seafood and meat. Japan uses an abundance of root vegetables, leafy greens, and many others in its cuisine.
It’s no secret that eating five to eight servings of fruit and vegetables daily has immense health benefits. However, varying the colors you eat in those servings helps achieve maximum nutrition.
Consuming a variety of fruits and vegetables is beneficial to overall health and wellness. While virtually all fruits and vegetables are high in fiber and low in fat, each color provides unique nutrients and phytonutrients that help lower the risk of chronic disease and inflammation.
