Why we should all be eating more yellow food

Posted by
Susan Devaney
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Consuming yellow food may have more benefits than you think…

Since our younger years we’ve been told to eat our ‘greens’ to help keep us healthy. But what if we believed the same of yellow food? From bananas to lemons, there is an abundance of foodstuffs out there that are the shade of sunshine – and come with multiple health benefits, too.

According to a study carried out in 2016, eating yellow food can actually make us happier. Research found that (amazingly) 70% of respondents associated yellow foods with feeling bright and cheery – with 61% saying that omelettes make them feel happiest. And over two thirds of them want to see more yellow in their fridges, while 30% of people associating yellow with happiness over any other colour. Is it time to stock up on yellow food?

Here we look at a few yellow foods that are a great addition to any meal. 


You can spread one on toast. You can add it to your porridge or you can eat one on its own. Not only are bananas sweet and tasty, but they’re also high in potassium. This mineral works hard. It helps to regulate heart function and it also regulates our fluid – a key factor in keeping our blood pressure under control, according to considerable scientific research.

Not only are bananas a good source of vitamin B but they also contain tryptophan, a brain chemical that helps to regulate our moods.

Maybe that’s why on average people in the UK eat 10kg of bananas (about 100 bananas) every year? 


Who doesn’t love pineapple? Not only do they add an exotic touch to a cocktail but they’re a great mid-afternoon snack or an addition to any smoothie.

Thank goodness then that they’re not only naturally high in fibre but they can also help improve your digestion. And they contain multiple vitamins and minerals including folic acid, calcium and vitamins A and C.

And the colourful fruit also contains bromelain, a phytonutrient that has proven anti-inflammatory and anti-microbial effects


Whether you enjoy adding a splash of the citrus fruit to your drink or squeezing it over fish, a lemon can certainly add flavour to any recipe. It’s good to know then, that lemons are both high in vitamin C and citric acid – and the peel is significantly high in antioxidants.

Once used to treat sailors who were suffering from scurvy, some studies have shown that vitamin C (or ascorbic acid) can improve your skin as it helps our bodies to produce collagen. 


Sweetcorn, also known as corn on the cob, is one versatile vegetable. You can eat it in its natural form – or you can pop it in a soup, throw it on the BBQ or add it to a salad.

Of late, the brightly coloured vegetable’s reputation has been a bit tarnished with some people believing it holds no nutritional value – but it does. Not only does it contain vitamins B1, B5 and C, but it’s also made up of fibre, phosphorus, manganese and folate.

And processed sweetcorn has proven to have higher levels of antioxidants has had a yellow makeover on 15 August, to celebrate our Yellow Issue and pay homage to the colour of the season. Read more about the most playful shade of all here.

Images: Unsplash