What do colors mean in foods?

The colors in the foods of a healthy diet The different colors that foods have, generally vegetables, correspond to the presence of various pigments and indicate the existence of certain protective substances that are essential for health. Do you know what they are? Orange color: beta-carotene Carrots and pumpkins contain this antioxidant pigment that acts as provitamin A. There are numerous studies that associate the consumption of carotenoids with an increase in the body’s immune response. In addition, they help lower cholesterol and reduce the risk of cataracts. Red color: lycopene Tomatoes, beets and radishes are rich in lycopene, a red pigment that has the potential ability to reduce cardiovascular risk. Epidemological studies highlight its antitumor action. It is estimated that its antioxidant capacity is double that of beta-carotene. To better assimilate lycopene, it is recommended to eat it accompanied by a healthy fat, such as olive oil. Green color: polyphenols and lutein Broccoli, spinach, chard and Brussels sprouts contain these compounds, ideal for detoxifying and purifying the body. They also contain a high amount of vitamins such as iron and zinc. Violet color: anthocyanins Eggplants and red cabbage contain these antioxidants that promote blood circulation. White color: allicin Garlic, onion and leek contain this photochemical that is responsible for reducing LDL cholesterol. They can also reduce the formation of plaques inside the arteries. They also promote the production of enzymes that help combat i Bacterial infections. Eating a plant-based diet makes it very easy to eat foods of all colors. You can prepare a spinach salad with tomato, grated carrot, walnuts, onion, edamame, black sesame seeds, yellow pepper and sauerkraut (fermented red cabbage). With this dish full of nutrients you would be consuming all the colors in a single meal.