Food colors are natural pigments that protect our body more than we are aware of. Specifically, plant-based diets provide the most nutrients we need.
PURPLE FOR BRAIN AND AGAINST CANCER
Blueberries, blackberries, black currants, aronia, plums, purple onions, figs, red greens, dark grapes, raisins, purple potatoes, purple asparagus – all fruits and vegetables with purple pigment contain flavonoids – anthocyanins that are key in protecting the body against cancer, they stop the growth and development of malignant cells, slow down cell aging, and are great brain foods in the fight against cognitive decline and dementia. They control blood pressure, boost immunity and protect the urinary tract. Dark blue fruits (grapes) contain high levels of resveratrol, which is believed to reduce the risk of heart disease and cancer, and other important vitamins and minerals that improve memory.
RED FOR HEART AND AGAINST AGING
The red color of fruits and vegetables signifies the richness of anthocyanins and lycopene – powerful antioxidants that protect the heart, blood vessels, preserve memory, reduce the risk of several cancers and protect the urinary system.
Red fruits and vegetables slow down the aging process thanks to the richness of Vitamin C, a powerful cell protector. Red peppers have twice as much vitamin C as oranges.
Red fruits and vegetables contain selenium, vitamins A and E. They boost energy and boost immunity. Red fruits and vegetables include: red apples, red peppers, cherries, cherries, raspberries, pomegranates, tomatoes, watermelons, radishes, rhubarb, red chicory.
YELLOW AND ORANGE FOR VISION AND IMMUNITY
Fruits and vegetables of this color contain an abundance of Vitamin C, carotenoids and bioflavonoids that protect the heart, fight cancer, keep eyesight and health, and strengthen the immune system, helping it to fight viruses, colds and inflammation. The yellow color is from the carotenoid beta-cryptoxanthin pigment, Alpha-carotene and beta-carotene are responsible for the orange color. This group of fruits and vegetables contains folates that are especially important to pregnant women in maintaining a healthy pregnancy.
According to the Rockville National Cancer Institute, yellow and orange fruits and vegetables reduce the risk of bladder cancer. Yellow fruits and vegetables: apples, oranges, lemons, melons, apricots, peaches, mangoes, nectarines, pineapples, corn, bark, yellow tomatoes, carrots, yellow potatoes, pumpkin.
GREEN COLOR TO CLEAN THE ORGANISM
Green vegetables and fruits are rich in lutein and indoles, vitamins and minerals that strengthen the bones, teeth, help against cancer, maintain body weight, help cleanse the body of poisons, toxins, fungi and bad bacteria. Green leafy vegetables are a rich source of natural chlorophyll, which also protects against tumors. Green vegetables are also rich in folic acid, which is extremely important for cell growth and regeneration.
These fruits and vegetables are important in the diet of pregnant women as they allow the healthy and proper development of the baby’s nervous system. Green enhances immunity and benefits the health of the digestive organs and reduces nervousness and irritability.
Have your meal contain green foods. These are: spinach, chard, matte, broccoli, kale, kiwi, green apples, green pods, cucumbers, peas, artichokes, asparagus, zucchini, edible green sprouts and micro-vegetables.