Benefits of Fruits and Vegetables Based on Color

It turns out that the colourful fruits and vegetables not only serve to beautify the appearance, or just coincidence. The colours of the fruits and vegetables are information of their nutritional content. Yellow citrus fruit, green watermelon, melon, Christina and so on that have different colors indicate the nutritional content is different. Here is a description of the nutritional content of the fruit and vegetables of its color.

A. Green Color
The green color that exists in green fruits and vegetables is formed by chlorophyll. The more concentrated or dark the green is found in fruits and vegetables, the content of vitamins and minerals more and more. Fruit in green colour contains many potent alleyates acid displacing various cancer cell seedlings. Alleyic acid helps normalize blood pressure. Green vegetables contain vitamin C and B complex, iron content, calcium, magnesium, phosphorus, Betakaroten, and fiber. Green vegetables are very beneficial for skin health.

Fruits and vegetables included in this green color are avocado, melon, green wine, spinach, green mustard, broccoli, cassava leaves, green lettuce, kale, katuk leaves, papaya leaves, genjer, Kelor leaves and others.

B. Red Color
The red color found in fruits and vegetables is formed by anthocyanins and lycopenes. Anthocyanins are antioxidants that can prevent infections and bladder cancer. The content of lycopene is a compound that is soluble in oil which is also an antioxidant that is able to reduce the risk of cancer and heart disease, and also useful to inhibit the deterioration of physical and mental functions so that people are not easily senile.

Fruits and vegetables that are included in red are watermelon strawberry, raspberry and cranberry, tomato, guava red, red cabbage and red spinach, and others.

C. Blue color/purple
The blue or purple color that exists in fruit and vegetable is formed by anthocyanin compounds, useful to inhibit the formation of clots in blood vessels, so that the risk of heart disease and stroke is reduced.

Fruits and vegetables included in this type of color are Cherry, blackberries, blueberries, plum, plum, red and purple grapes, purple eggplant, red apples, purple cabbage, red pears and red chili Peppers, and others.

D. White color
White fruits and vegetables have high content of fiber and vitamin C. Therefore, these types of fruits and vegetables are good for maintaining the health of the digestive system, and increase endurance.

The fruits and vegetables that enter the white color are soursop, Duku, curvature, lychee, sprouts, cabbage, cauliflower, mustard, bamboo shoots, and mushrooms, cauliflower and cauliflower.

E. Orange color
The orange color in fruit and vegetable is an indication of the dominant nutritional content of beta and alpha carotene. This nutrient content can serve to inhibit the aging process of body cells, and can also help rejuvenate the body cells, stimulate the immune system so that we are not easily attacked disease.

The fruits and vegetables included in this color are sweet potatoes, carrots, apricot, mango and melon orange, pumpkin, papaya, and oranges, etc.

F. Yellow color
Yellow fruits and vegetables are considered able to prevent coronary heart disease and stroke disease. This is due to the existence of potassium content of fruits and vegetables that are colored yellow.

In addition to potassium content, food ingredients that are yellow in color also contain pigment lutein and zeaxanthin. These pigments can contribute to preventing blindness especially for elderly women. The lutein and zeaxanthin pigments are found in corn, pumpkin, egg yolks, and some leafy green vegetables. Fruits and vegetables that are included in yellow are pineapples, bananas, fruit belimbing, and vegetable belimbing.