Food is a pleasure for the sense of taste, but it is also a pleasure for the sense of sight. That’s where the expression “we eat with our eyes” comes from, the image of food increases the hormone ghrelin, also called “the hunger hormone”, which makes you feel hungry. As verified by www.nutritienda.com, the leading online company in health and beauty products, red foods with lycopene are more antioxidants, yellow and orange foods favor the normal functioning of the immune system and eyesight thanks to their content in precursors of vitamin A, the green ones, rich in chlorophyll and fiber, so they promote good digestive health, the purple ones are diuretic due to the anthocyanins and the white ones with phytochemicals that can help control cholesterol levels.
Fruits and vegetables are attractive to the eye mainly because of the variety of colors they have, and each color influences the mood. Red, orange and yellow colors give energy, warmth, vitality, a feeling of optimism. Greens, purples and blues convey more calm, serenity, peace. And white is a symbol of purity. But in addition to what it transmits, the color of food has some properties. Did you know that the pigments responsible for these colors and other active ingredients present in these foods offer many benefits? The nutrition experts at Nutritienda.com offer the guidelines to know what color to choose in food according to our needs:
Red
The red color of tomato, watermelon or strawberries is due to a pigment called “Lycopene”. It is a carotenoid, that is, a natural chemical responsible for the red color of fruits and vegetables. Lycopene is the best antioxidant against free radicals, associated with pectin and vitamins that help maintain normal cholesterol levels. The main food rich in lycopene is the tomato, but it can also be found in other red foods such as watermelon, grapefruit, strawberries. In addition, red foods are rich in Vitamin C, A, potassium and antioxidants.
Orange yellow
Fruits and vegetables with this color are antioxidants, but they also stand out for their ability to help protect the immune system, skin and eyesight. These benefits are provided by “Carotenoids” such as beta-carotene, which give the orange color so typical of carrots, oranges, pumpkins or apricots, among others. Carotenoids are powerful antioxidants and are also precursors of vitamin A. These fruits and vegetables are a source of vitamin C and A, which fight cell aging thanks to their action on free radicals. Yellow fruits and vegetables are also rich in potassium, such as bananas, and lutein, such as corn.
Green
The green color of fruits and vegetables such as spinach, broccoli, kiwi, grapes, is provided by chlorophyll, the most widespread pigment in the plant kingdom, it is a substance that in uncooked foods can help prevent some diseases. It is a color that is associated with healthy foods, and the truth is that they are. The greener a vegetable is, the richer it is in beta-carotene and vitamin C, they also have antioxidants that protect against oxidative damage to cells, their properties are mainly depurative, in addition, they are foods rich in fiber, vitamins and minerals) and fight aging cell thanks to its action on free radicals.
Purple
The purple color of vegetables and fruits is given by “Anthocyanins”, which are a type of flavonoid. Among its health benefits, its antioxidant and anti-inflammatory action and its diuretic properties stand out. A good example would be currants, eggplants, red cabbage and blackberries. They have high antioxidant properties thanks to their concentration of carotenoids and polyphenols, they also contain a multitude of vitamins such as A, C and K and minerals such as magnesium, calcium and potassium. They also contain fiber that helps regulate intestinal transit and are low in fat.
White
White foods are due to the presence of substances such as flavin, such as garlic, onion, cauliflower, mushrooms. They help reduce cardiovascular health and reduce cholesterol, rich in phytochemicals such as allicin, prevent infections and act as antibiotics. Another advantage of white foods is their contribution of phosphorus, potassium and magnesium.
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