Food Colorings

Science News Online says: eat your brightly colored vegetables.

ALL NATURAL. These heavily pigmented potatoes have more flavor and greater potential health benefits than white potatoes do. ARS/USDA

WHEEL OF COLOR. Orange carrots are a relatively new food, dating only from the 16th century. Scientists are adapting older red, blue, and yellow types—most of them from Asia—to U.S. soils, climate, and tastes. S. Ausmus/USDA

BLUE MEMORIES. In tests of lab animals with Alzheimer's disease symptoms, blueberries' flavonoids got into the brain and seemed to improve memory. PhotoDisc