Red, white, orange, green, blue: many colours of fruit and vegetables in nature. So why not take advantage of them? First and foremost, it is health. Eating fruit and vegetables means having an irreplaceable intake of mineral salts, vitamins, fibre and antioxidant substances, contained in varying quantities in the various foods. Eating fruit and vegetables also helps to take these substances, which once they reach the intestine regulate the absorption of sugars and fats. Fruits and vegetables are foods that provide our body with vitamins and minerals such as vitamin C and vitamin A.
With the help of the greengrocer, buying fruit and vegetables can prevent and reduce many risks to our health. Science has proven that each colour of a vegetable has a nutritional property with different benefits. The criterion for feeling good, therefore, is first and foremost one: to create the rainbow in your plate.
White
Nature is rich in white fruits and vegetables. Onions, cauliflowers, celery and garlic. Peaches, apples and pears: the inside, not the skin. The benefits deriving from the consumption of this category of food are many: they contain allicin and quercetin (antioxidant and anti-inflammatory) and then because, in many cases, they have generous doses of magnesium, potassium and calcium.
Yellow-orange
Apricot, and orange but also mandarin, peach, and lemon; yellow plums, melons, pumpkin, carrots and peppers. The list of yellow-orange fruits and vegetables, in short, is very long. As long as the list of nutritional properties, not only for the flavonoids contained inside (they give the characteristic colour) but also for the high presence of beta-carotene. They also boast the presence of vitamin C and potassium.
Red
Red fruits and vegetables: watermelon, cherries, strawberries, raspberries, tomatoes, grapes and pomegranate. To these are added rhubarb, turnips and sour cherries as well as beetroot and radicchio. In short, red fruits and vegetables are abundant. They are given their characteristic colour by lycopene (a carotenoid with high antioxidant power) and anthocyanins, elements of which they are rich together with vitamin A and C.
Green
Green fruits and vegetables: asparagus, broccoli, spinach, peas, kiwi, lettuce, rocket, cabbage and courgette. They take their colour from chlorophyll and are rich in carotenoids and vitamin C, essential for the absorption of iron. Inside there is no lack of magnesium, folate and lutein, a substance with antioxidant properties.
Blue - purple
Numerically more limited but equally effective in maintaining the well-being of the body are the fruits and vegetables in purple or blue: aubergines, plums, purple carrots, grapes and many berries, such as blackberries and blueberries. The high content of anthocyanins (natural pigments) gives them their characteristic colour. They are not, however, only beautiful to the eye. Inside, they are rich in proanthocyanidins, a type of flavonoids, but also ellagic acid, beta-carotene, magnesium, potassium and vitamin C.
By Kork75!
Good one