• Eat in color with vegetables and fruit

Eat in color with vegetables and fruit

The value of color

Color is a clue to the beneficial properties of fruits and vegetables. Red, yellow, white, green, purple / blue and white, every part of this rainbow is healthy and has positive if not healing effects on our body and mood, without exception. Understanding what benefits we can expect from a certain fruit or vegetable and the positive effects of a specific color can not only be interesting but can push us to fill a gap not previously considered important in our diet.

We all know how important it is to vary in eating fruit and vegetables, but not why, and you will be surprised to discover how each color is good for specific aspects of our health, of which no detail should be underestimated.

Eat in color with vegetables and fruit

Red

Sour cherries, blood orange, red cabbage, cherries, red onions, strawberries, raspberries, red apples, pomegranate, cranberries, red peppers, tomatoes, pink grapefruit, rhubarb, red radish, red turnips, radishes, red currants, red grapes.

Eat in color with vegetables and fruit

Properties and benefits

Red indicates the presence of antioxidants such as lycopene and anthocyanins, phyto-nutrients with useful properties for our cells. Vegetables and red fruits protect against UV rays, inflammatory damage, strengthen bones and help against skin aging. They help keep blood cholesterol levels under control, improve the elasticity of blood vessels and circulation, keep the heart healthy and prevent hypertension and arteriosclerosis.

They are rich in vitamins A and C which allow the normal functioning of the immune system and energy metabolism by protecting cells from oxidative stress, reducing tiredness and fatigue.

  • Cell renewal
  • Heart
  • Skin
  • Pressure
  • Antitumor properties

Yellow and orange

Apricots, oranges, pineapples, carrots, lemons, mangoes, tangerines, mandarins, melons, papaya, sweet potatoes, yellow peppers, yellow peaches, nectarines, yellow grapefruit, pumpkin.

Eat in color with vegetables and fruit

Properties and benefits

Orange-yellow fruits and vegetables are rich in carotenoids and bioflavonoids, vitamin C and folic acid which work in favor of the skin, eyes and immune system. They reduce muscle cramps, decrease the risk of heart disease and cellular aging, also improving vision. Rich in flavonoids that counteract the formation of free radicals and act on the gastrointestinal level and rich in anti-inflammatory and anticoagulant anthocyanins.

  • Eyes
  • Muscles
  • Heart
  • Gastrointestinal system
  • Antitumor properties
  • Immune system

Green

Asparagus, avocado, broccoli, artichokes, Brussels sprouts, green cabbage, cucumbers, kiwi, endive, lettuce, green peppers, peas, rocket, celery, spinach, grapes, cabbage, zucchini.

Eat in color with vegetables and fruit

Properties and benefits

Chlorophyll is abundant in green fruits and vegetables, good for blood pressure, cholesterol, free radical damage. Green-colored foods are rich in magnesium, promote the metabolism of carbohydrates and proteins, stimulating the absorption of sodium, potassium, phosphorus and calcium, making them the best for bone health.

They also regulate blood vessel pressure and contribute to the reduction of fatigue, protect the muscular system and prevent cramps. Finally, they are an essential source of folic acid, a useful element in the prevention of cardiovascular diseases.

  • Bones
  • Pressure
  • Eyes
  • Heart
  • Digestion

Blue-Violet

Figs, eggplant, blueberries, bilberries, blackberries, purple potatoes, prunes, black currants, plums, black grapes, raisins.

Eat in color with vegetables and fruit

Properties and benefits

Purple / blue fruits and vegetables have many anthocyanins, antioxidant substances that protect the nervous and cariodvascular systems. In particular blueberries and raisins boast positive effects in improving memory. They are characterized by high amounts of beta carotene, vitamin C, potassium and magnesium, as well as fiber and carotenoids.

In addition to protecting eyesight, preventing tumors and cardiovascular diseases, they contribute to proper urinary function and are beneficial against neuro-degenerative diseases and skin aging. Thanks to the presence of esveratrol, proanthocyanidins, and anthocyanidin, they help improve the immune system and digestion, lower cholesterol and protect our cells.

  • Immune system
  • Urinary system
  • Memory
  • Heart
  • Anti age
  • Eyes

White

Banana, apple and white pear, white grapes, garlic, chickpeas, cucumbers, onion, cauliflower, fennel, mushrooms, white turnips, leeks.

Eat in color with vegetables and fruit

Properties and benefits

Vegetables and white fruit contain sulfurates and quercetin, as well as potassium and vitamin C. Sulfurates and potassium are very useful allies in controlling cholesterol and pressure, while quercetin is antioxidant, anti-inflammatory and anticancer. White foods contain isothiocyanates and allicin, which prevent cell aging, prevent the risk of ulcers, strengthen bone tissue and lungs.

  • Bones
  • Lungs
  • Ulcers
  • Immune system
  • Low cholesterol