The color of fruits, vegetables and their health benefits
Did you know that depending on the color of the fruits, vegetables and vegetables that you consume, they could guide you about their nutritional composition and the different benefits and properties they provide? For this reason, it is now common for many more nutritionists to coincide in pointing out the importance of eating by colors. Or what is the same, choose the foods that we will consume depending on the colors they have.
This interesting quality we should look for in the phytochemicals present in both fruits as in the vegetables, as are substances that color plant foods and that ultimately make them natural products so attractive to look at. Basically they consist of substances that we find in foods of vegetable origin that, although they are not essential nutrients for our organism, do have positive effects on our health.
Fruits and vegetables purple blue
They are plant foods especially rich in anthocyanins and other bioflavonoids with antioxidant benefits very useful to reduce the negative action of free radicals, which as a good safety you will know are closely related to premature aging and the appearance of certain diseases, as for example is the case of heart disease or cancer. They also contribute phenolic compounds.
This type of food protect against cardiovascular and heart diseases, at the same time that reduce LDL cholesterol and they keep a good health of our urinary tract.
The main fruits and vegetables of purple blue color are: grapes, aubergines, blackberries, blueberries, purple grapes, currants, red plums, red cabbage and figs.
Fruits and vegetables orange
We must differentiate the fruits and vegetables orange of those that present a orange yellow color (or yellowish orange), since its composition tends to vary a bit.
So, for example, in the case of orange vegetable foods stand out for their richness in beta-carotene, a very antioxidant carotenoid substance that helps decrease the action of free radicals, in addition to delay premature aging, take care of our respiratory system Y prevent the onset of cancer. They also help reduce the risk of heart disease and vision problems, since our body uses beta-carotene to produce vitamin A.
The main orange fruits and vegetables are: oranges themselves, tangerines, carrots, pumpkins, grapefruit, nectarines and melons.
Orange-yellow fruits and vegetables
They are characterized because they are natural foods whose color ranges from light orange to yellow, mainly because of their richness in beta-cryptoxanthin, a carotenoid with antioxidant action.
As with orange fruits and vegetables, they help prevent cardiovascular diseases and reduce the action of free radicals. As well regenerates tissues and prevents cancer and others degenerative diseases.
The main orange-yellow fruits and vegetables are: lemons, yellow grapefruits, peaches, pineapples, papayas, persimmons, nectarines, Cantaloupe melon, mangoes, corn and potatoes.
Fruits and vegetables of red color
They stand out for being foods with high lycopene content, a carotenoid whose consumption is essential in men to prevent the appearance of diseases related to the prostate. As well they contribute anthocyanins, which as we indicated are flavonoids with antioxidant action.
Among its most important benefits we can mention its ability to prevent diseases of the prostate (including prostate cancer), heart disease Y increase and strengthen the immune system.
The main fruits and vegetables of red color are: tomatoes, apples, red grapefruits, blueberries, red grapes, pomegranates, raspberries, beets, radishes, red peppers, red onions, watermelon, red plums and rhubarb.
Fruits and vegetables of white color
This type of plant foods are very rich in polyphenols among which we can mention the antoxanthines, with great capacity and antioxidant action. They also contain allies and others bioflavonoids.
Among its most important benefits we can mention: keep blood pressure low, fight bacterial infections, prevent the risk of breast or prostate cancer Y delay aging.
The main white fruits and vegetables are: garlic, mushrooms, artichokes, cauliflowers, onions, melons, leeks, white pears, bananas and parsnips.
Fruits and vegetables of green color
They are very rich vegetables and fruits in Lutein, isothiocyanates, xeazantine and chlorophyll, so they are food tremendously rich in carotenoids and other antioxidant compounds.
Among its most important qualities, they stand out above all reduce the risk of vision problems (for example loss of sight and cataracts), help strengthen the immune system Y prevent the onset of cancer. further They are ideal for maintaining a good circulatory system and to prevent osteoporosis.
The main fruits and vegetables of green color are: limes, avocados, kiwis, green grapes, green apples, cabbage, Brussels sprouts, spinach, artichokes, green asparagus, spinach, broccoli, cabbage, chard, green peppers, Chinese cabbage, parsley , zucchini and celery.
Images | Taz / liz west / Bob Duran / Troy Tolley / Isabel Eyre / Galant This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
