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Cracking The Nature's Color Code in Fruits and Vegetables

July 27, 2010  by: kalyani  Points: 15   Category: Food & Drinks  Earning $0.65   Views: 1274

There is a lot of discussion going around the benefits and different ways of eating right. There is so much information about this topic that at times we get completely overwhelmed as there are so many things to choose from. This article is all about a way to ensure that you get each of the necessary nutrients required daily.

         

It is essential to include all the types of fruits and vegetables in your diet. In spite of eating all veggies, there is no way to know that you are not missing on some vital ingredient. To ensure that you get optimum benefits from the fruits and vegetables, follow a plan that is ruled by colors. There are seven major groups of colors as detailed below. Include at least one item from each group daily so that your body gets ALL the vital elements each day. This will also help in controlling the weight and also increase the intake of vitamins, minerals and fibers.

RED/PURPLE RED:
[hese foods are packed with anthocyanates which are powerful antioxidants. Tehse cut the risk of heart diseases and stroke by inhibiting clot formation.

Blueberries
Cherries
Brinjal
Plums, Prunes,
Purple or Red Grapes
Raspberries (also in jam form)
Apples (red-ckinned variety)
Red Cabbage
Red Wine
Strawberries
Amaranth
Beetroots
Pomegranates
Jamun

RED:
Any tomato-based food, even sauces or ketchups, provides a healthy dose of lycopene which a cancer-fighting antioxidant.



ORANGE:
Bet-carotenes in orange-colored foods are beneficial for eyes and skin. Also it is believed to decrease the risk for certain types of cancers.



Apricots
Mangoes
Carrots
Pumpkin
Sweet Potato
Musk Melon

ORANGE/YELLOW:
Cousins to the orange group, these foods are rich in beta crytoxanthin, an antioxidant which protects the cells from damage.



Oranges
Papayas
Peaches
Pineapple
Tangerines
Sweet Limes

YELLOW/GREEN:
These provide added protection for the eyes since they contain lutein adn zeaxanthin. These help fight cataracts and macular degeneration of the eyes.




Avocadoes
Mustard or Turnip Greens
Corn
Cucumbers (with Skin)
Green Beans
Green Peas
Green or Yellow Peppers
Kiwi Fruit
Lettuce
Spinach
Zucchini (with Skin)
Fenugreek Leaves
Ambat Chuka (Sorrel)
Coriander Leaves
Pears

GREEN:
These contain natural chemicals called isothiocyanates such as sulforaphane and indoles, all of these stimulate production of cancer-figting liver enzymes.




Broccoli
Cauliflower
Cabbage
Chinese Cabbage

WHITE/GREEN:
Garlic and onions contain allicin which is an important factor that fights tumors. Other foods in this group are mushrooms that contain disease fighting chemicals. Other veggies in this group rich in flavonoids that prevent cell damage are:



Asparagus
Celery
Leeks
Spring Onions




Comment(s)
Author: meensatwork        
Posted Date: 07/27/2010    Points:1    

Very good article Kalyani.I was not aware of the colour concept in fruits and vegetables.Thanks for sharing it.

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