Nutritional value of 5 color fruits and vegetables

Vegetables and fruits are rich in nutrients, minerals, and vitamins.

They are also considered foods high in phytonutrients, or phytochemicals, meaning nutrients that the body cannot create on its own and must be obtained from plants. They have the ability to fight free radicals, slow down degeneration, stimulate the immune system, and help prevent infection and various diseases.

Green provides chlorophyll.

Which helps fight free radicals, prevents cell damage, eliminates hormones, helps fight cancer, makes the skin radiant and prevents wrinkles. In addition, eating green leafy vegetables regularly helps the digestive system as well. (Green vegetables and fruits include morning glory, spinach, Chinese cabbage, lettuce, kale, cucumber, ivy gourd, green apple, guava, etc.)

Yellow/orange provides Lutein and Beta-Carotene

Which are beneficial in maintaining ทางเข้า ufabet the health of the heart, blood vessels, the body’s immune system, and nourishing the eyes (yellow/orange vegetables and fruits such as carrots, pumpkins, sweet potatoes, oranges, papaya, passion fruit, lemons, pineapples, jackfruit, and corn, etc.)

Purple/blue color provides anthocyanin

Which helps slow down cell degeneration, reduces the risk of heart disease and cerebral clogged arteries, and inhibits germs that cause food poisoning ( vegetables and fruits in the purple/blue group, such as purple sweet potatoes, shallots, purple cabbage, eggplant, butterfly pea flowers, berries, etc.)

White/light brown color provides Xanthone, a substance in the flavonoid group.

Helps reduce inflammation and maintain blood sugar levels. In addition, there are also synaptic acid and allicin, which have antioxidant properties, help reduce blood fat. Help prevent high blood pressure and cardiovascular disease. ( Vegetables and fruits in the white/brown group include ginger, galangal, garlic, chives, celery, mushrooms, Job’s tears, radishes, cauliflower, bean sprouts, bananas, pears, jujubes, lychees, sapodilla, water chestnuts, etc.)

Red contains lycopene and betacycin.

Antioxidants that are 100 times more effective than vitamin E and 125 times more effective than glutathione. Lycopene helps prevent cancer in various organs in the body. ( Red vegetables and fruits include tomatoes, beetroot, watermelon, roselle, red onions, bell peppers, etc.)