Colors of vegetables and fruits and the risks of colorectal cancer

Table 1 Classification of vegetables and fruits according to type and color group¹

Color group	Vegetables and fruits type	Vegetables and fruits item
Green (23.2%)2	Dark green leafy vegetables (27.1%)3	Water dropwort, mugwort, crown daisy, spinach, perilla leaf, chicory, kale, pumpkin leaf, leak beet
	Lettuces (10.6%)	Lettuce
	Other green fruits and vegetables (62.3%)	Melon, zucchini, green cucumber, green pepper, cabbages, broccoli, celery
Orange/yellow (17.5%)	Citrus fruits (57.5%)	Citrus fruits juices, orange, mandarin orange, kumquat
	Other orange/yellow fruits and vegetables (42.5%)	Carrot, pumpkin, peach, persimmon, ginger
Red/purple (19.0%)	Berries (38.3%)	Strawberry , grape
	Other red fruits and vegetables (61.7%)	Watermelon, tomato, red cabbage, red pepper, plum
White (40.3%)	Allium family bulbs (15.1%)	Garlic, leek, onion
	Hard fruits (41.8%)	Apple, pear
	Cauliflower (13.4%)	Asian radish
	Other white fruits and vegetables (29.7%)	Oriental melon, mushroom, banana, deodeok, burdock, lotus root, balloon flower root

¹Vegetables and fruits were classified into subgroup as proposed by Pennington and Fisher;

²Proportion of color group to total vegetables and fruits;

³Proportion of vegetables and fruits type to vegetables and fruits by color group.