What are the benefits of 5-colored fruits and vegetables?

Why should you eat 5 colors of vegetables and fruits?

As we all understand, vegetables and fruits contain many vitamins and minerals, which are one of the important nutrients that help us stay healthy.

But many people may not have noticed that vegetables, fruits or natural plants have many different colors. The pigments that plants create not only make vegetables and fruits more appetizing, but the color of vegetables and fruits also indicates the different nutrients in vegetables and fruits.

Special nutrients found in vegetables and beneficial to health are no less than vitamins and minerals, such as “ phytonutrients ” Each color and type ยูฟ่าเบท https://ufabet999.app of vegetable provides different “phytonutrients”.

If we want to get the full benefits of vegetables, we should not choose to eat only one type or one color of vegetables that we like because we will not get a variety of nutrients from vegetables and fruits. Which have 5 colors.

We should eat vegetables and fruits in rotation, covering all 5 colors, to ensure that the body receives complete benefits. Each color of vegetables is divided into 5 colors and 5 main groups as follows:

Benefits of green vegetables and fruits

Green vegetables and fruits are probably the vegetables that most of us are familiar with, easy to find, and eat most often.

Green fruits and vegetables have pigments that come from a substance called chlorophyll. Each type of fruit and vegetable has a different intensity of color, ranging from very dark green such as kale, ivy gourd, some types of seaweed, various green leafy vegetables, to general green fruits and vegetables such as lettuce, green apples, and guava.

Chlorophyll in green vegetables is full of antioxidants, high in fiber, and low in energy. Therefore, green vegetables and green fruits are good for weight loss, help reduce constipation.

Benefits of red fruits and vegetables

Vegetables and fruits in the red group. Watermelon, pink grapefruit, pink guava, are vegetables and fruits that contain a lot of red substances, namely lycopene and betacycin.

Lycopene and betacycin have antioxidant properties, so they play an important role in helping prevent cancer in various organs in the body. They are also beneficial for the skin, reducing acne and fading scars.

Benefits of yellow and orange fruits and vegetables

Vegetables and fruits in the yellow and orange group, such as . Passion fruit, are rich in an important substance called Lutein.

Lutein is very beneficial for maintaining eyesight, helping to prevent, reduce the risk and delay the onset of adult macular degeneration.

For young children, eating yellow and orange fruits and vegetables will help improve vision development in young children. In addition, orange fruits and vegetables contain beta-carotene, an important nutrient that helps reduce cholesterol levels, reduce fat in the blood vessels, help promote and build immunity, and reduce cell degeneration in the body. Therefore, it is popularly used in anti-aging medicine.

Benefits of purple and blue-purple fruits and vegetables

The colors of purple and blue-purple vegetables are unusual and make food look more appetizing, right? These colors come from substances called anthocyanins.

Anthocyanin is an important factor that helps stimulate the functioning of various cells. Helps slow down cell degeneration, slows down blood clots, and helps destroy substances that cause cancer. It also helps nourish hair to be shiny.

This purple pigment is found in abundance in purple eggplant, blackberrie. Blueberries, butterfly pea flowers, purple cabbage, purple sweet potatoes, and shallots.

Benefits of white to light brown fruits and vegetables

White to light brown fruits and vegetables such as ginger, galangal, garlic, mushrooms. Job’s tears, radishes, cauliflower, bean sprouts, and white sesame seeds, pears, jujubes, lychees, sapodilla, and water chestnuts contain nutrients called xanthones.

Xanthones are substances in the flavonoid group that have properties that help reduce inflammation and help maintain blood sugar levels. In addition, white to light brown vegetables and fruits also contain many other important substances, such as allicin and synaptic acid. Which have antioxidant properties and help reduce blood fat.