Consumption of White Fruits and Vegetables Is Associated With Lower Risk of Stroke.
A study by Oude Griep et al, published in the September issue of Stroke, examined the association of fruit and vegetable intake categorized according to the color of the edible portion with 10-year incidence of stroke. They found that higher intakes of white fruit & veg protect against stroke; while coloured fruit & veg do not.
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Apples and pears are better sources of potassium. The study found that each 25 gram/day increase in consumption of white fruit and veg was associated with a 9% lower risk of stroke.
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