Eating Variety Of Colors Has Health Benefits
Fruits and vegetables come in different shapes, sizes and colors. Though one should eat everything for staying healthy, do you know that eating variety of colors has many health benefits associated with it? Each color signifies the nutrients attached to it, so, if you consume a platter of fruits and vegetables of different colors on regular basis, your body gets supplied with all the vitamins and minerals needed.
Let’s see how eating various colors benefits our body-
Red: Tomatoes, grapefruit, guava, watermelon, red bell paper and gogi berries are some of the fruits and vegetables which are red in color. These red colored fruits and vegetables contain lycopene. Lycopene is a super anti-oxidant, which is said to absorb well when combined with a fat source. Lycopene helps the body by diminishing free radicals and thus reduces the risk of cancer and arterial inflammation. Gac, a fruit found in Southern Asia, is said to have the maximum content of lycopene.
Orange: When you are eating variety of colors, do include orange color fruits and vegetables. Oranges, yam, mangoes, sweet potatoes and carrots are good source of antioxidant, beta carotene. Beta carotene is good for eyes as it prevents blindness and many other eye problems. It also keeps the skin healthy and builds body immunity. By clearing the free radicals, this antioxidant also prevents cancer. Gac is considered to be the richest source of beta carotene.
Green- The color green is derived from chlorophyll. The foods rich in chlorophyll help the body build new blood cells and also aid in blood purification. Spinach, kale, collards and tat soy are some of the green leafy vegetables which are rich in nutrients including omega 3 fatty acids. Kale and collard greens have super nutrients, glucosinolates and methyl cysteine sulfoxides which help in activating detoxifying enzymes in the liver which further prevent cancer.
Blue/purple- Eating variety of colors is very beneficial as every color has something amazing to give to the body. The blue or purple color fruits and vegetables have a rich content of phytochemicals, flavonoids and anti-oxidants. These nutrients reduce the risk of many cancers. Plums, egg plants, raspberries and red cabbage are some of the blue and purple color foods.
White: Onions, leeks, scallions and garlic all are white in color. These foods contain allicin, which acts as strong anti-microbial and anti-inflammatory agent. Allicin, not only destroys fungi, viruses and bacteria, but also prevents cancer, lowers cholesterol and lessens the inflammatory heart damages.
Mushrooms also belong to the white race and comprise of beta-glucan, selenium, vitamin B6, zinc, & copper. These nutrients are vital for healthy immunity.
Cauliflower has some of nature's most powerful cancer fighters, phytochemicals Indole-3-Carbonyl and Sulforaphanes.
Isn’t eating various colors regularly so much fun and healthy too?
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