Adding a bit of red or a dash of green to your plate isn’t just about culinary aesthetics or making a dish look good. It’s about making your body feel good as well. As a rule of thumb, fruits and vegetables provide its consumer with a wide range of vitamins, minerals, antioxidants, and fiber.
The Importance of Color in Our Meals
Adding a bit of red or a dash of green to your plate isn’t just about culinary aesthetics or making a dish look good. It’s about making your body feel good as well. As a rule of thumb, fruits and vegetables provide its consumer with a wide range of vitamins, minerals, antioxidants, and fiber. Many are unaware though that each fruit and vegetable color provides their own benefits.
Red fruits and vegetables contain lycopene and many other nutrients. Some of the benefits observed from regular consumption are the lessened risks of heart ailments and diseases, prostate cancer, blood pressure, and arthritis, and lowers LDL (bad) cholesterol. They also contain antioxidants that prevent cell damage.
Orange and Yellow fruits and vegetables are colored by carotenoids and carry beta-carotene, flavonoids, potassium and vitamin A to name a few. These in turn reduce cancer and heart disease risks, boost the immune system, promote good eyesight, healthy mucous membranes, collagen formation and healthy joints, reduce age-related macular degeneration, and fight harmful free radicals.
Green fruits and vegetables contain the green chlorophyll pigment and are packed with calcium, magnesium, iron, potassium, zinc, vitamins A, C, E, and K. These promote regular bowel movements, strengthen blood and respiratory systems, provide good retinal health and vision, and lower cancer risks.
Blue and purple fruits and vegetables are colored by anthocyanins which act as powerful antioxidants. These also contain ellagic acid, quercetin, reservatrol, zeaxanthin, etc. They provide the same benefits of abovementioned color groups while emphasizing its advantages over cancer-related issues such as reducing tumor growth, fighting inflammation, and limiting the activity of cancer cells. These improve calcium and mineral absorption too.
White fruits and vegetables possess anthoxanthins, beta-glucans, lignans, and many other nutrients that reduce the risks of breast, colon and prostate cancers, balance hormone levels, and lower cholesterol and blood pressure.
Bearing all this in mind, why not add a bit of a rainbow to your dishes next time?
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