According to Harvard Health, fruits and vegetables have “scads” of ingredients that lower cholesterol.
These include fibre, cholesterol-blocking molecules called sterols and stanols, and pigments.
“The heart-healthy list spans the colour spectrum—leafy greens, yellow squashes, carrots, tomatoes, strawberries, plums, blueberries,” says Harvard Health.
It adds: “As a rule, the richer the hue, the better the food is for you.”