Consuming bright and colorful fruits and vegetables is good for your health. As they are low in calorie means they help you lose weight; they are high on nutrients means they keep you healthy; in addition, they are rich on phytonutrients, this means they help to boost your immune system. So if you consume lots of colorful fruits and vegetables you’ll stay away from diseases, including flu.
The more colorful a fruit or a vegetable is, the higher the concentration of nutrients such as vitamins, minerals and antioxidants will be. Also, these rich-colored foods contain phytonutrients. The compounds that give color to fruits and vegetables are known as phytonutrients. These compounds are not only important for bringing color to fruits and veggies, but also offer health benefits to people. Boosting immune system is one of the biggest benefit of phytonutrients.
Benefits of different color fruits and vegetables
Green – Fruits and vegetables that are green in color are rich in calcium, magnesium, iron, potassium, zinc and vitamins such as A, C, E and K. All these nutrients help to strengthen your blood circulation and improve respiratory process. Lettuce, mustard greens, broccoli, spinach and Chinese cabbage are some of the less tasty yet healthy green food options that you must include in your diet.
Red – Foods, red in color, will help to boost your immunity level and keep you hale and healthy by boosting your heart’s health. Most red colored fruits are tasty, you wouldn’t be able to resist a tasty looking pomegranate or lush pink grapefruits or red cranberries. Tomatoes and red cabbage are healthy and tasty vegetables. Pink grapefruits are rich source of phytonutrients such as lycopene and ellagic acid.
Yellow/orange – Yellow and orange fruits such as pineapple, squash, carrots and oranges have many benefits. Some of the main advantages include boost in immunity, a better vision and a healthy heart. Oranges and other fruits can keep your skin hydrated and make it glow. The nutrients that you get from these foods are quercetin, beta-carotene, alpha-carotene and lutein. They also contain certain phytonutrients that are converted into vitamin A.