Our cheerful and best allies for good health!
The colors of the vegetables and fruits, as well as being beautiful and exciting (you certainly can not say the same about a piece of meat of a poor animal, who may have lived a life of captivity and suffering) are rich in health benefits.
The infinite shades of colors of fruits and vegetables are associated with their benefits because of the presence of special pigments.
We explain briefly what they are.
WHITE – Garlic, cauliflower, onions, fennel, parsnips, potatoes, leeks, turnips, onions, bananas, pears, white peaches ….
White fruits and vegetables are good sources of potassium and allicin, the latter being a great element for the control of blood cholesterol, for the stomach cancer and heart diseases reduction of risk.
YELLOW – ORANGE – Carrots, peppers, pumpkins, oranges, watermelons, pineapples, mangoes, tangerines, clementines, melons, papayas, peaches, nectarines, yellow grapefruit …
The yellow fruits and vegetables are rich in carotenoids. Eyes and mucous membranes are kept healthy with beta-carotene, which our body converts to vitamin A.
The carotenoid-rich foods help reduce the risk of cancer and heart diseases, and improve immune system functions.
Vitamin C and folic acid contained in citrus fruits are considered critical during pregnancy for the correct development of the child.
Recent studies have also noted the importance of carotenoids in the prevention of degenerative diseases, such as ALS.
RED – Red cabbage, cabbage, red onions, red beets, red peppers, tomatoes, radicchio, radishes, red currants, red grapes, rhubarb, cherries, sour cherries, watermelon, red orange, cranberries, pomegranate, strawberries, raspberries …
The pigments such as lycopene and anthocyanins give the red color to vegetables and fruit.
Lycopene, which is present for example in tomatoes, watermelon and pink grapefruit in may reduce the risk of cancer, especially prostate.
Strawberries and raspberries act as powerful antioxidants, protecting the health of cells and protecting the heart.
GREEN – Asparagus, broccoli, artichokes, Brussels sprouts, kale, Chinese cabbage, cucumber, watercress, endive, lettuce, green peppers, peas, arugula, celery, spinach, cabbage, zucchini, avocado, kiwi, lime, grapes …
Chlorophyll is the element that contributes most to the green color of fruits and vegetables.
Lutein, found in spinach, peas, green peppers, cucumbers and celery, together with zeaxanthin, which we find in corn, red peppers and oranges, helps to maintain healthy eyes.
Folic acid and iron are located mainly in spinach and broccoli.
VIOLET – BLUE – purple carrots, eggplant, purple potatoes, figs, blue blueberries blacks blueberries, blackberries, plums, black currants, plums, black grapes ….
The pigments called anthocyanins are responsible for the purple or blue color of some vegetables and fruits. Mostly found in blueberries and grapes, they act as antioxidants in our cells and especially protect us from the risk of cancer, stroke and heart disease.
Consuming blueberries promotes good memory and healthy aging.