The colour of fruit and veg
Monday 22 February 2010
When you’re chopping fruit and veg, do you ever think that the colours look rather pretty?
According to the author of 101 Optimal Life Foods, David Grotto, the hue of a fruit or a vegetable doesn’t just look appealing, but it also determines the nutrients of the produce in question.
Red fruit and veg protects against cancer and stops DNA damage. And you have no excuse not to eat red produce as it boasts such a variety including tomatoes, peppers and berries. Berries and cherries are particularly good for you as they are full of flavonoids which increase antioxidant activity, fight heart disease and could slow down the ageing process.
Orange produce increases your immunity, whilst the vitamins and minerals in citrus fruits benefit your oral health. Peaches are very good for you but make sure you don’t eat them if they are unripe or mushy.
Yellow fruits including pears and pineapples are loaded with vitamin C to help you fight a cold. Vitamin C also does wonders for your skin and helps to heal wounds.
Next time someone tells you to always eat your greens, you’ll know exactly why. Indeed, the antioxidants they contain protect against a cause of blindness, namely macular degeneration. Meanwhile, the phytochemicals found in them help to prevent cancer.
Blue and purple veg such as grapes and cabbage are full of anthocyanins which slow down the ageing process. The nutrients responsible for their dark colour are good for you and their antioxidants again protect against cancer.
And there you have it – fruit and veg, in order of the colours of the rainbow you might notice, and the nutrients their hues represent.
By Anisa Kadri
Did you previously know how to colour code fruit and veg?