The colors of the vegetables
SOPHIA BARKER

SOPHIA BARKER

Vegetable colors – do they matter?

You’ve probably never wondered if the colors of vegetable matter. Most often we look at what they look like and how they are structured: whether they are round or oblong, soft, hard, smooth… their colors do not matter to us. This is a mistake! The colors of vegetables are very important and can tell us a lot about what nutrients we deliver to the body with our vegetables. Color is related to nutrients that directly affect our bodies. So let’s take a look at the colors of the vegetables and their functions.

The colors of the vegetables

The colors of vegetables in shades of red


So tomatoes, rosehips, strawberries, and red peppers. They have one thing in common – they owe their color to lycopene. It is one of the most powerful antioxidants that slow down the harmful effects of free radicals. Free radicals, on the other hand, accelerate the aging process of cells and increase the likelihood of developing certain types of cancer.

The colors of the vegetables

The colors of vegetables in shades of green

 

Chlorophyll is responsible for the greenish color of cucumbers, gooseberries, or lettuce. It has a very strong anti-cancer effect and can eliminate some DNA damage from cells. In addition, green vegetables and fruits are characterized by a high content of folic acid, which is recommended for women planning motherhood due to reducing the risk of developmental defects in a child.

The colors of the vegetables

What about shades of yellow and orange?

 

Vegetables and fruits from this group owe their color to beta-carotene, or provitamin A. It is one of the carotenoids. Its most recognizable source is carrot, but we can also find it in pumpkin, apricots, yellow peppers and green beans. Beta-carotene is transformed by our body into vitamin A. It has a positive effect on eyesight and also on the skin. It also supports the proper functioning of the immune system and significantly reduces the susceptibility of our bodies to infections.

The colors of the vegetables

White and violet everywhere!

 

The delicious onions, garlic, and cauliflower contain flavonoids, i.e. natural antibiotics. They have anti-inflammatory, analgesic, and diastolic properties. They are also classified as an antioxidant, which means that they actively fight free radicals.

Anthocyanins are responsible for the purple color of eggplant, blueberry, chokeberry and blackcurrant. They have an anti-inflammatory effect. It is worth consuming them, especially in winter, as preserves.

As you can see, the colors of the vegetable matter: that’s why they, along with fruits, form the basis of a healthy diet. Include them in your diet, especially if you want to lose weight (they have almost zero calories!), Cleanse yourself, or take care of yourself and your skin from the inside!

Do you feel that vegetables are not enough for every meal?

Provide yourself with all the necessary vitamins and minerals with our Vita-min Complex!

Find out more

 

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