What The Colour Of Your Fruits and Vegetables Represent and Their Benefits

Fruits and vegetables are vital to our health because they are rich in nutrients. By eating fruits and vegetables of different colors, one can get the best all-around health benefits. Each color vegetables and fruits contain unique health components that are important to our health.

1. Red

Phytochemical Antioxidant:
Lycopene is a powerful antioxidant that help prevents various kinds of cancers. It may also slow the growth of tumours and the hardening of arteries.

Vegetable and Fruit Sources:
Red peppers, tomatoes, watermelon, strawberries and raspberries

2. Yellow Green

Phytochemical Antioxidant:
Lutein zeaxanthin are potent antioxidants. They are present in high concentrations in the eye, including the retina, macula and lens, in humans. They are vital to a healthy vision.

Vegetable and Fruit Sources:
Leafy green vegetables, honeydew melons, avocado and kiwi fruits

3. Red-Purple

Phytochemical Antioxidant:
Anthocyanins are the pigment responsible for the color of these fruits and vegetables and for the antioxidant properties. It also has cancer-fighting properties and also support the vascular system.

Vegetable and Fruit Sources:
Grape products (red wine, grape juice), grapes, cherries, blueberries, cranberries, blackberries, strawberries, prunes, red peppers, plums, eggplant, raisins, red beets, red apples and red pears

4. Orange

Phytochemical Antioxidant:
Beta-carotene have antioxidant properties, helps prevent vitamin A deficiency and may play a role in immune health.

Vegetable and Fruit Sources:
Oranges, tangerines, lemon, yellow grapefruit, peaches, lime, papaya, pineapple, plum, nectarines and cantaloupe.

Related: 11 Healing Properties of Lemon

5. Orange-Yellow

Phytochemical Antioxidant:
Flavonoids that include flavones, isoflavones, anthocyanins, proantocyanidins, quercetin, etc, are found almost everywhere. They are responsible for the colors in the skin of vegetables and fruits. Also they help to stop the growth of tumor cells and potent antioxidants and even reduce inflammation.

6. Green

Phytochemical Antioxidant:
Glucosinates are natural components of many pungent plants such as horseradish, cabbage and mustard. Is also contributes to the health promoting properties of cruciferous vegetables.

Vegetable and Fruit Sources:
Brussels sprouts, broccoli, cauliflower, cabbage, bok choy, Chinese cabbage, and kale

7. White-Green

Phytochemical Antioxidant:
Ally sulfides a phytochemical, proven to be effective in reducing the risk of certain diseases, such as cancer and may contribute to bone health.

Vegetable and Fruit Sources:
Onions, garlic, celery, leeks, artichoke, asparagus, chives, mushrooms and endive

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