Colors in food often relate to nutritional value, with various hues indicating different types of nutrients. For example, vibrant red or orange fruits, such as tomatoes and carrots, are rich in antioxidants like lycopene and beta-carotene. Dark leafy greens typically signal high levels of vitamins A, C, and K, as well as minerals like iron. Brightly colored foods often contain beneficial compounds that support health, such as polyphenols and phytochemicals. Eating a diverse palette of colorful foods ensures overconsumption of essential nutrients, promoting overall wellness.