Did you know that the colors of fruits and vegetables tell you which unique vitamins and healthy substances they contain? Therefore you should choose colorful vegetables on your plate, this will make you’ll sure to take in a wide range of nutrients. Here are some examples of different colored vegetables and the nutrients they contain:
Green vegetables contain a powerful antioxidant called lutein. It promotes good vision and healthy skin. It may also reduce the risk of cardiovascular disease by slowing the narrowing of arteries. Therefore it’s recommended to eat vegetables like broccoli, spinach, green beans, asparagus, cucumbers, celery, peppers and artichokes.
Red vegetables contain antioxidants such as lycopene and anthocyanins, which have anti-inflammatory properties and promote healthy heart. Red vegetables are also brain boosters that support good memory. Researchers claim that they reduce the risk of cancer. It’s recommended to eat tomatoes, peppers and red onion to maintain good health.
Yellow and orange:
Yellow and orange vegetable contain vitamin C and several types of antioxidants. It has been shown that consuming those vegetables helps to maintain a healthy heart and eyes. They contain antioxidant called carotenoids which slows arthritis and according to researchers reduces the risk of certain cancers, such as lung, stomach, bladder and breast. Bioflavonoids and vitamin C work together to strengthen the immune system. Examples of vegetables in this category are peppers, sweet potatoes, carrots and pumpkin.
White vegetables contain nutrients that provide powerful immune boosting activity. They are a rich source of many nutrients you tend to fall short on, like fiber, potassium, and magnesium. They also contain nutrients that is belived to reduce the risk of cancer in colon, breast, and prostate. In addition to all that they also help balance hormone levels, which reduces the risk of hormone-related cancers.
Purple vegetable contain especially powerful antioxidant called flavonoid that is believed to reduce the risk of heart disease and have beneficial effects on memory. It has also been shown to lower the risk of cancer. This includes vegetables such as eggplant, purple asparagus and red cabbage.