Properties of fruits and vegetables by color

Posted on March 26, 2014 by john in Benefits of fruit, Health Food

It is common to hear nutritionists say that the more colorful a plate of food , the better. Why? Reading this post will know.

This post was written two years ago, but it’s worth it back to life , and your information is very useful especially if you want to maximize the season of fruits and vegetables in the southern hemisphere. Place attention :

It is common to hear nutritionists say that the more colorful a plate of food , the better. This is because the color of fruits and vegetables is related to the chemical composition of the feed and thus also their nutritional properties.

So the next time you go to cook use all your creativity including fruits and vegetables of different colors, and you know the variety of nutrients you ‘re consuming , here we leave a list with the composition and properties of the main food divided by color.

Green color

the green color is due to the presence of chlorophyll and in some cases glucosinolates . This latter component is linked to the reduction of the prevalence of certain cancers .
In addition, these foods provide fewer calories and are a good source of vitamins, minerals and fiber.

Green leaves in particular are high in iron , folic acid and vitamin c , nutrients that strengthen our immune system.

And fruits and vegetables with a light green color combined with yellow, are carotenoids. These components are antioxidants and help prevent eye problems .

Examples : lettuce , cabbage , chicory , watercress , chard , spinach , avocado .

Yellow and orange

Phytochemicals are responsible for the orange color with carotenoids .

These compounds are precursors of vitamin a, and vitamin d in turn , is involved in hormone synthesis in cell growth and differentiation , and immune response . Specifically , help maintain good vision, strengthen the immune system and prevent skin lesions .

The light orange foods also have flavonoids, a component with antiviral , anti-inflammatory , antihistamine and antioxidant properties.

Examples: carrot, pumpkin, corn , squash , pineapple, orange , damask .

Red

the red foods contain lycopene , both soft red as the bright red and dark red to purple passing .

This component has a strong antioxidant and some studies show it protects against prostate cancer , cardiovascular diseases and burns by exposure to ultraviolet light .

Examples: tomato , watermelon , grapefruit , raspberries , grapes , peppers , beets .

Color white

these fruits and vegetables are rich in phytochemicals and potassium.

Properties of these components are very beneficial for the circulatory system. Prevent cardiovascular diseases , regulating blood pressure , reduce cholesterol and also prevent diabetes .

Examples: onion , chives , garlic , leeks , banana and melon.