What is the primary reason the darker-colored fruits and vegetables are considered healthier?

Darker-colored fruits and vegetables are considered healthier primarily because they tend to contain more antioxidants and nutrients. Antioxidants are compounds that help protect the body from oxidative stress and free radicals, which are linked to chronic diseases and aging. Many dark-colored plants, such as blueberries, blackberries, and dark leafy greens, are rich in vitamins, minerals, and phytochemicals that contribute to overall health and well-being.

For example, the deep pigments found in these foods, such as anthocyanins in blue and purple foods and carotenoids in dark orange and green vegetables, are often indicators of their antioxidant content. These nutrients play crucial roles in various bodily functions, including immune support, inflammation reduction, and cellular repair. Thus, incorporating darker fruits and vegetables into the diet can lead to enhanced health benefits compared to lighter-colored options, which may have lower concentrations of these vital compounds.

Considering the other options, while higher sugar levels can certainly occur in some fruits, they do not contribute to the healthfulness in the same manner as antioxidants. Caloric density can vary widely among different fruits and vegetables, and it is not solely dependent on color. Higher water content can lead to hydration but does not inherently signify higher nutritional value. Hence, the richness in