Benefits of Fruits and Vegetables Based on Their Color

For some people, may feel reluctant to eat fruit or vegetables, especially those that are not our favorite fruits or vegetables. Now it would be better for us to recognize the benefits of fruits and vegetables based on their color.

Red fruits / vegetables

Benefits of Fruits and Vegetables Based on Their Color

There are many fruits that have a red color around us, there are watermelons, strawberries, tomatoes, or red guava. The red color in these fruits contains substances called anthocyanin and lycopene. Anthocyanin is useful for preventing bladder infections and cancer, whereas lycopene inhibits the function of physical and mental deterioration so that we do not easily senile. In addition, lycopene also prevents various cancers.

While vegetables that are red like eggplant, red cabbage, and red spinach. Pigments in these types of vegetables contain flavonoids that function as anticancer. Red cabbage if eaten raw turns out to contain phytochemical compounds and vitamin C twice that of white cabbage.

Orange fruits/vegetables

Benefits of Fruits and Vegetables Based on Their Color

Orange melons, papayas, oranges, and all fruits that have orange flesh contain beta-carotene. Beta-carotene functions to inhibit the aging process of cells. The cells in our body are getting older and older, and if it’s too old, then the task of beta-carotene rejuvenates. In addition, some of the beta-carotene in the body turns into vitamin A which will stimulate the immune system, which makes the body less susceptible to disease.

While some types of orange-colored vegetables, including red sweet potatoes, pumpkin and carrots, are very rich in beta-carotene. In addition, carrots are also rich in calcium pectate which is useful in reducing blood fat levels. Orange fruits and vegetables contain lots of vitamin A, which is very necessary for eye health.

Yellow fruits/vegetables

Benefits of Fruits and Vegetables Based on Their Color

The yellow fruit is star fruit, pineapple, banana, and others. This yellow fruit is rich in potassium. Several studies have concluded that potassium is useful in preventing stroke and coronary heart disease. If you like to eat pineapple, especially juiced, besides it tastes fresh, it also helps cure diarrhea and accelerates inflammation healing.

Yellow vegetables are believed to be effective in fighting cataracts, heart attacks, and strokes. Examples of yellow vegetables are paprika and young corn.

Green fruits/vegetables

Benefits of Fruits and Vegetables Based on Their Color

Avocados, melons, green grapes are fruits that contain allergic acid. Alegate acid is very effective in attacking the seeds of any type of cancer cell. Alegat acid also helps normalize blood pressure because green fruits also contain potassium.

Most vegetables are green, spinach, caisim, and cassava leaves, which are examples of vegetables that contain lots of vitamin C and B complex. In addition, green vegetables are rich in iron, calcium, magnesium, phosphorus, beta-carotene, and of course, fiber. Lack of green vegetables causes the skin to become rough and scaly.

White fruits/vegetables

Benefits of Fruits and Vegetables Based on Their Color

White fruit includes soursop, duku, longan, and lychee. The fiber and vitamin C content in these white fruits is high. It does not contain antioxidants, but the fiber content in white fruit is also needed in the body. The direct benefits of fiber make us comfortable when defecating.

White vegetables include bean sprouts, cabbage, cauliflower, chicory, bamboo shoots, and mushrooms. Sprouts should be eaten raw, or undercooked so that vitamin E and vitamin C they contain are not lost. Whereas mushrooms, cabbage, and cauliflower, are full of anti-cancer compounds.

Some important things to know:

1. Reduce foods that contain synthetic chemical additives such as coloring, baking soda, benzene, and essences. These materials are a source of free radicals that stimulate tissue to become hyperactive and can trigger cancer. Food flavoring also uses synthetic chemicals.

2. Green vegetables should be consumed every day in the largest quantities, with a combination of orange and yellow, red-purple, and white vegetables as a complement.

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