Color diet: red, purple, blue, yellow, orange, white and green, these are the seven colors that cannot be missing from our diet. Each color is associated with nutritional properties and for each property there is no lack of benefits for the whole organism. Let's see together thefood color legend which has nothing to do with the theory ofperception of color
Color diet, here are the properties of food color by color. The colors that characterize foods of plant origin are an emblem of taste and well-being.
Color diet: the red of strawberries, beets, cherries, tomatoes, peppers, currants ...
Fruits and vegetables of this color are rich in carotenoids and anthocyanins, among which we remember respectively lycopene and anthocyanidins. They are metabolites that have a strong antioxidant action, allies of well-being and could play an important role in the prevention of skin and prostate cancers. They perform an anti-aging and protective action for our eyes.
Color diet: purple and blue of blueberries, aubergines, blackberries, blue potatoes, radicchio, figs ...
Purple-blue fruits and vegetables are rich in anthocyanins and vitamin C, also in this case we are talking about molecules with considerable antioxidant power, in this case, they protect the vessels of the circulatory system and counteract atherosclerosis.
Color diet: yellow and orange of tangerines, oranges, peppers, squash, carrots ...
Orange-yellow fruits and vegetables are rich in Beta-carotene and vitamin C. Very important micronutrients useful both in the prevention of stress-related diseases and to strengthen the immune system. Since these are elements that perform an antioxidant action, they help us prevent the damage of aging and support good blood circulation.
Color diet: the White of fennel, beans, garlic, onion, cabbage ...
According to a recent research carried out by Dutch researchers at Wageningen University and published in the pages of Stroke, a journal of the American Heart Association, white pulp fruit would be able to prevent and reduce the risk of stroke. White fruits and vegetables are rich in powerful antioxidants such as quercetin and flavonoids, polyphenols that counteract cellular aging and act as anticancer agents. Vegetables of this color are particularly rich in micronutrients: mineral salts, especially potassium and dietary fiber.
Color diet: the green of sage, zucchini, kiwi, asparagus, artichokes ...
Green fruits and vegetables are rich in chlorophyll, a very precious source of antioxidants. The quantity of carotenoids which, according to research, would help prevent many types of cancer is remarkable; there is no lack of folic acid and folate which help prevent atherosclerosis. The intake of fruit and vegetables of this color should be preferred by pregnant women: the combined action of folate and folic acid would reduce the risk of incomplete closure of the vertebral canal of newborns during prenatal development in pregnancy.
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