Deep, vibrant colors are best when it come to plant-based foods. They indicate high levels of antioxidants -- the stuff that protects our hearts, minimizes inflammation, and cuts the risk of cancer. If you have a choice, you should swap white grapefruit for pink, take dark greens over pale lettuce, and opt for the following black foods whenever you can.

Black Rice. Along with red and purple varieties, this grain is gaining popularity in the United States, probably because it's long been consumed in Asia due to its health benefits. Supplement your diet with black rice, says one study, and your risk of heart disease will drop. So will your chance for inflammation.

Black Beans. Much better than light-colored beans, these high-fiber treats might halt the growth of cancer in the colon, liver, and breast.

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Black food is all the rage in Japan, and the craze is lapping at the shores of the United States. Historically, the Japanese sought foods such as black vinegar, black soybeans and black mushrooms for their rich taste. But now deeply-hued foods are recognized for their nutritional value. Black foods are mixed in many modern Japanese beverages -- big sellers include black vinegar tonics, black soy milk and black soybean tea -- all touted for their health benefits.

Anthocyanins are powerful antioxidents, making blueberries blue, eggplants purple and blackberries nearly black. Studies have shown their anti-inflammatory qualities provide health effects against cancer, aging, inflammation and neurological diseases, to name a few. A recent study found anthocyanins in blue corn aided in slowing the spread of human colon cancer cells. Traditional Chinese medicine associates the color black with helping the kidneys.

Chicago's May Street Market is currently offering black lentils and sauteed black kale with one pork dish. Its owner, Alexander Cheswick, acknowledges black foods have a sexy quality, contrasting nicely on a white plate. Rich taste, healthy and sexy -- wide marketing appeal to Americans. Black beans and black rice with black carrots, anyone?

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