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Download Nutrilite Phytonutrient Spectrum in PDF - FlipBookSoft

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WHAT TO EAT<br />

Th<strong>in</strong>k backyard barbecue when you th<strong>in</strong>k yellow –<br />

corn on the cob, cut-up lemons <strong>in</strong> lemonade, and grilled<br />

skewers with summer squash, yellow hot peppers, even<br />

juicy p<strong>in</strong>eapple! Pears and golden delicious apples pack<br />

well for lunches on the go, while mustard seed can add<br />

a dash of spice to most recipes. Go<strong>in</strong>g orange? Peaches,<br />

apricots, and of course, oranges, make quick juicy<br />

Papaya<br />

Squash<br />

Tanger<strong>in</strong>es<br />

Corn<br />

P<strong>in</strong>eapple<br />

Lemons<br />

EYE HEALTH,<br />

ALPHA-CAROTENE<br />

HEALTHY IMMUNE<br />

Sweet<br />

Potatoes<br />

FUNCTION,<br />

Apricots<br />

BETA-CAROTENE<br />

MAINTAIN SKIN HYDRATION,<br />

HEALTHY GROWTH AND<br />

DEVELOPMENT<br />

BETA-CRYPTOXANTHIN<br />

HESPERIDIN<br />

Passion Fruit<br />

Carrots<br />

Oranges<br />

Cantaloupe<br />

snacks, while passion fruit, papaya, and mangoes could<br />

be tossed for a tropical fruit salad. Cold outside? Make a<br />

scrumptious side dish us<strong>in</strong>g butternut or acorn squash,<br />

sweet potatoes, or hearty carrots.<br />

HOW MUCH<br />

Typical serv<strong>in</strong>gs of orange and yellow fruits and<br />

vegetables would be:<br />

• 1 small golden delicious apple, nectar<strong>in</strong>e, orange, or peach<br />

• ½ cup cooked or 1 cup raw yellow beets, yellow hot<br />

peppers, yellow peppers, yellow tomatoes, or carrots<br />

• ½ cup cooked corn, yellow potatoes, hubbard squash,<br />

summer squash, acorn squash, butternut squash,<br />

pumpk<strong>in</strong>, or sweet potatoes<br />

• 1 cup Crenshaw melon, cantaloupe, or papaya<br />

• 1 large pear<br />

• ¾ cup fresh p<strong>in</strong>eapple<br />

• ½ mango<br />

• 2 tanger<strong>in</strong>es<br />

• 4 apricots

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