Did you know that incorporating color into your diet may help you live a longer and healthier life? Because phytonutrients, chemicals that give plants their rich hues and unique tastes and smells, colorful fruits and vegetables may create a lovely picture of health.
Phytonutrients also strengthen plants' immune systems. They defend the plant against dangers in its natural environment, such as illness and too much sunlight. Phytonutrients in plant diets protect people against chronic illnesses. Anti-cancer and anti-heart disease properties are found in phytonutrients.
Furthermore, epidemiological research indicates that eating habits rich in fruits and vegetables are linked to a lower risk of various chronic illnesses, including cardiovascular disease, and may even protect against malignancies.
Use these colorful vegetables for enjoying a healthy and fulfilling lunch:
You may include the below mentioned colorful vegetables in your diet to keep your body and mind healthy,
Tomatoes are most often seen in the classic red hue. However, there are three additional color variations available (hello, fried green tomatoes). Lycopene, an antioxidant that aids cell communication and folate, vitamin C, and vitamin A, are often found in red tomatoes.
Red tomatoes contain more vitamin A than any other color tomato. The phosphorus content of yellow tomatoes is the highest of all tomato hues. Green tomatoes have the most vitamin C of any tomato hue, whereas orange tomatoes contain more vitamin A than other colors.
They all have in common that tomatoes are high in potassium, a mineral that may reduce the negative effects of salt on B.P.
White cauliflower is the most common, although purple, yellow, orange, and green cauliflower may also be found at the store. Cauliflower is high in vitamins C and K, but purple cauliflower contains an antioxidant called anthocyanin.
The major difference is that golden beets contain considerably more vitamin C than red beets. Beta-cryptoxanthin, a phytochemical found in foods with an orange-yellow hue, has antiviral, anti-inflammatory, and antihistamine effects.
The nutritional value of red cabbage is somewhat higher than that of green cabbage. They contain the same antioxidant, anthocyanin, as other red-purple foods and have greater vitamin C levels. Red cabbage contains almost one-and-a-half times the potassium of green cabbage.
Purple and yellow potatoes are often more healthy than white potatoes. Purple potatoes have four times the antioxidants of a normal baked potato, including significant levels of anthocyanin, which may help prevent cancer and cell mutation. Colorful potatoes contain considerably higher vitamin C. Potassium is abundant in potatoes, beneficial to blood pressure.
Final thoughts:
Bring some color to your meal! If you currently consume five different colors of vegetables every day, you may be ready to go on to the next step: incorporating additional colors at the table. You may include them in your regular diet if you have a particular condition that can be decreased or resolved by regularly eating fruit and vegetables of certain hues.
Each fruit and vegetable includes vitamins, fiber, potassium, folic acid, vitamin A and C, minerals, and other nutrients that aid in the prevention of heart disease, cancer, and diabetes; nevertheless, you should always choose the hue that best suits your requirements.