The colour of food has quite an impact on our choice of what we eat. We instinctively prefer the colours red, orange and yellow over green and blue, which tend to represent bitterness and oxidization. Man is naturally attracted towards sweet food and dislikes all things bitter, a tendency which is evident right from birth. However, such preferences are also influenced by our individual experiences and education, cultural norms and tendencies. The colour of a particular foodstuff can also influence our perception of tastes, flavours and odours and we often associate certain colours with particular tastes: pink with sweet things, green with salty food and the colour orange with spicy food.
spinach
artichokes
lettuce
cucumber
carrots
sweet potatoes
bell peppers
tomatoes
radishes
aubergines
red cabagge
black beans
celery
broccoli
chamomile tea
olive oil