How the color of food affects health: What red, yellow, green food protects us from

Nutrients in vegetables, fruits and other foods “work” together to protect against cancer, heart disease, vision loss, hypertension and other diseases

The color of food often provides clues about its nutritional value and nutrient content, as the colors of fruits, vegetables and other foods usually indicate the presence of vitamins, minerals and antioxidants.. Therefore, it is important that the diet is varied and colorful so that the organism receives a wide range of nutrients necessary for maintaining health. According to the advice of nutritionists, we should eat yellow-orange, red, green and blue-purple foods daily.

How do red, green, yellow…food colors protect us?

Colorful foods, mostly fruits and vegetables, contain many vitamins and antioxidants that we need, and are low in calories. Along with maintaining good health, the nutrients in vegetables and fruits work together to protect against cancer, heart disease, vision loss, hypertension and other diseases. It is logical then that the greatest possible amount of fruits and vegetables in the diet is the best way to improve health.

Red fruitand vegetables
Red fruits and vegetables protect our heart. It is rich in vitamin C, vitamin A, potassium and antioxidants. The red color in most fruits and vegetables contains antioxidants that reduce the risk of developing atherosclerosis, hypertension and high cholesterol. They also reduce the risk of developing various types of cancer, including prostate cancer, protect against heart disease and improve brain function. This group of foods includes tomatoes, radishes, red cabbage, beets, red grapes, strawberries, watermelon, cherries, raspberries, pomegranates, cranberries, red apples.

Blue and purple fruits and vegetables
Blue and purple fruits and vegetables helps prevent heart disease, stroke and cancer. Food of this color is important for memory and ensures healthy aging. It also protects the health of the urinary tract and regulates normal digestion. This category of foods includes eggplant, purple cabbage, purple potatoes, blackberries, blueberries, purple grapes, plums, raisins, figs.

Orange and yellow fruits and vegetables
Orange and yellow fruits and vegetables are packed with nutrients, such as vitamin C, vitamin A and potassium, which are known toprotect the nervous system, protect the health of the eyes and prevent heart diseases. These substances also play an important role in maintaining skin health, strengthening the immune system and helping to build strong bones. Carrots, pumpkins, sweet corn, sweet potatoes, yellow peppers, yellow tomatoes, yellow apples, apricots, oranges, grapefruit, peaches, mangoes, papayas, pears, pineapples are recommended for foods of these colors.

Green fruits and vegetables
Green fruits and vegetables contain a lot of potassium and vitamin K and protects eye health, reducing the risk of developing age-related macular degeneration. Green leafy vegetables also contain folic acid which is very important for pregnant women as it reduces the risk of their baby developing a birth defect. Essential nutrients found in green vegetables and fruits protect us from cancer and high levels of bad LDL cholesterol, regulate digestion and improve the functioning of the immune system. From this group of foods, you should eat broccoli, spinach, cabbage, lettuce, sprouts, green beans, cucumbers, zucchini, peas, green peppers, green apples, kiwi, green grapes, limes, avocados.

White fruits and vegetables
White fruits and vegetables contain nutrients known to they lower the level of bad LDL cholesterol in the body, as well as high blood pressure. They also have an excellent effect on strengthening immunity. Nutrients found in white fruits and vegetables also reduce the risk of colon, prostate and breast cancer. This group of foods includes potatoes, onions, mushrooms, cauliflower, turnips, bananas, white nectarines, white peaches, and pears.

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