Fruits and vegetables are healthy… even more so when they’re fresh… and even better yet when they’re brightly colored, which usually means that they are rich in antioxidants. Now, interestingly, different colors on fruits and vegetables can usually be associated with certain nutrients. So, here’s a quick guide of how you can make your meals healthier and more colorful as well…
Red fruits and vegetables (apples, strawberries, watermelon) contain lycopene, ellagic acid, as well as quercetin and hesperidin. Benefits include lower blood pressure and LDL cholesterol levels.
Orange and yellow fruits and vegetables (orange, pineapples, mango) contain beta-carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C. Benefits include better collagen formation and healthy joints.
Green fruits and vegetables (guava, avocados, cucumber) contain chlorophyll, fiber, lutein, zeaxanthin, calcium, folate, vitamin C, and Beta-carotene. Benefits include better immune system activity and digestion.
Blue and purple fruits and vegetables (eggplant, grapes, blueberries) contain lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin. Benefits include improved mineral absorption and retinal health.
White fruit and vegetables (bananas, garlic, mushrooms) contain beta-glucans, EGCG, SDG, and lignans. These nutrients are some of the most powerful immune system boosters.