The Benefits of Eating Multiple Colored Fruits and Vegetables

As a general rule, vegetables and fruits usually contain small amounts of sodium, cholesterol and fat, while they are rich in fibers, complex carbohydrates, and other nutrients. They are low in calories and full of useful natural sugar, but often, people are about traits when it comes to different colored fruits and vegetables. Here are the main categories.

Red

Raspberries, guava, tomatoes, watermelon, cherries and other red fruits and vegetables are rich in specific antioxidants called anthocyanins and lycopene. These compounds are called carotenoids and they provide a body with the ability to make vitamin A. Because of this, normal body function is aided by red fruits and vegetables.

Orange

Things like oranges and tangerines are full of beta-carotene, which is converted to vitamin A. The same vitamin enhances nighttime vision, but also enforces the health of skin, bones and teeth. Aside from this, they contain Folate, which supports the development of fetuses in pregnant women.

Yellow

Yellow fruits and vegetables are a lot similar to orange ones, which is why they include beta-carotene. But, along with it, yellow variety comes with more vitamin C. This famous vitamin is a great antioxidant and a crucial part of a functional immune system.

Green

Green fruits and vegetables are excellent for the state of the bones, eyes, and teeth while their vitamin K concentration supports blood clotting process. They also contain vitamins E and C, which fight a range of chronic illnesses. But, green varieties are excellent for protecting a person's eyesight.

Blue / Purple

Rich in anthocyanins, blue and purple fruits and vegetables are strong antioxidants. For many years, these were used to diminish the chance of cardiovascular disease from forming. Blue and purple varieties also include ellagic acid and flavonoids, which are compounds that supposedly attack cancer cells and have anti-inflammatory properties.

White

Apples, bananas, pears and other white fruits and vegetables include plenty of dietary fiber. These protect the body from high concentrations of cholesterol while flavonoids act as antioxidants. Eating plenty of these lowers the risk of stroke up to 50 percent according to research.

From all of this, it appears clear that eating plenty of different colored fruits and vegetables is a sure way to a healthy lifestyle.