Variety is essential to guarantee adequate intake of the more than 45 essential nutrients, phytochemicals, and possibly as yet unrecognized nutrients and to avoid excessive consumption of potentially toxic compounds found naturally in some foods or unintentionally added during processing or storing.
Eating a variety of foods increases amounts of phytochemicals such as: indoles, bioflavonoids, and carotenoids--nonnutritive substances found in many fruits and vegetables that are associated with protection against cancer and cardiovascular disease. Try to include at least 3 new foods in the diet each week. p 317
All this has been directly quoted from "The Essential Guide to Vitamins and Minerals" written by Elizabeth Somer, M.A., R.D. and Health Media of America.
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