Researchers in the Netherlands decided to track fruit and vegetable intake based on the color of the largest edible portion of the food. The categories were green (broccoli, kale, spinach and lettuce), orange/yellow (oranges, carrots and peaches), red/purple (cherries, grapes, beets and tomatoes) and white (apples, pears, bananas and cauliflower).

The investigators analyzed data collected from 20,069 men and women who took part in the study. All the participants, ages 20 to 65, were healthy and free of cardiovascular disease at the start. The study subjects filled out food questionnaires detailing their eating habits.

During the next 10 years, the investigators documented 233 strokes among the study participants. There was no relationship between stroke risk and consumption of any of the brightly colored fruits and vegetables. However, people who consumed at least 171 grams of white produce daily - equal to about one medium to large apple - had a 52 percent lower risk of stroke than those who ate less than 78 grams of white fruit a day. On average, every 25 grams of white fruit eaten daily was associated with a 9 percent lower risk for stroke.

Although the white category contained a number of foods, the investigators found that apples, pears and applesauce were the most common foods eaten in that category. When analyzed separately, apples and pears accounted for a 7 percent decline in stroke risk for every 25 grams eaten each day.

Check out www.benefitsofapples.com to learn more health benefits of this juicy fruit!