The brighter the color, the deeper the nutrients it contains.
Basically, we judge things by its appearance. It is the same thing with how we perceive our food. Once it looks delicious to us, we automatically come up with the thought that the food is delightful even without having a taste of it.
Take for example the processed foods that are glamorously advertised, we are tempted to try it because of how appealing they look on the television and how the actors savor them. But, we really don’t know yet how delicious it could be.
However, the color of the plants and foods will not be able to deceive us on how nutritious and healthy they are for us. Obviously, fruits and vegetables don't have the same color yet they share some commonalities as well as differences.
Each fruits and vegetables always have a contribution for our good health and even help us fight with diseases and reduces risk of getting one. For us not get confused as to how they are helpful to us, let us categorized them by their colors and their health benefits:
-Derives their color from the natural plant pigment called “anthocyanin” that is heart healthy and supports or maintains blood pressure
-Prevent heart diseases because it has the ability to avoid blood clotting
-Might reduce risk of cancer
-it improves the nervous system’s cell communication thus delay aging and Alzheimer development
-derives their color from the natural plant pigment “chlorophyll”
-Plants such as broccoli and cabbage have phytochemicals that contains anticancer properties, which are indoles and isothiocyanates
-Pregnant women should have more intake of green-colored plants because they contain the folic acid that is helpful for the prevention of neural tube defects
-Known to be the most available yet compacted with multi nutrients
-Good for dietary plans because it is low in calories and fat but is high in folic acid, vitamin C, potassium and magnesium
-Rich in lutein that is good for the eyesight
-Sustains and helps fight iron deficiency
-Derives their color from the natural plant pigment “lycopene” and “anthocyanin”
-Reduces risk of cancer (i.e. prostate) as mentioned by the National Cancer Institute
– fights against heart attacks
-Best example are tomatoes but it is suggested that they are cooked or in a form of paste to have more desirable effect to our body
-They contain inflammatory and antioxidant properties
-Derives their color from the natural plant pigment called “carotenoids”
-Rich in vitamin C, beta-cryptoxanthin, and beta carotene that if which are taken in the body, is converted into vitamin A that reduces the risk in cancer and heart disease
-It improves condition of eyesight, bone growth and skin appearance
-Derives their color from the natural plant pigment “anthoxanthins”
-Despite being colorless, they are believed to have higher anthocyanin like ginger and other spices.
-Rich in allicin which lowers the cholesterol and blood pressure of a person and immunes the body in fighting infections
It is advised that we should have more colors in our plate in every meal to achieve the desired benefits. So, if you notice during your grocery that you only have green colors, go back and add more!