Garnishing the food with colored fruits and vegetables not only makes the food attractive but also provides several nutrients to the body. It helps to reduce the risks of cancer and control aging and heart problems.
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| Colored Fruits and Vegetables |
The attractive looking colored fruits and vegetables act as an antioxidant in the body and several other health benefits. Antioxidants reduce the oxidative stress and flush out the toxins from the body. As a result, several new cells are formed in the body.
The physicians advise the people to eat colored vegetables. The cancer patients are advised to eat red colored fruits and vegetables. The deep red and pink colored fruits and vegetables contain lycopene, elegiac acid, and hesperidin, which help to reduce the risk of cancer and save the cells from further damage.
Watermelon, pink grapes, carrot, tomatoes and the products made from them are the best source of lycopene.
Beetroot, strawberry, and gooseberry contain anthocyanin which helps to control high blood pressure and diabetes.
White fruits and vegetables contain beta glucose, and other nutrients which strengthen the immune system of the body and reduce the risks of cancer. Such fruits also contain potassium which helps to reduce the blood pressure.
Onion and garlic help to reduce the levels of cholesterol in the body. The intake of the vegetables of onion family decreases the chances of stroke or heart attack.
Orange and yellow colored fruits and vegetables contain rich amounts of antioxidants, vitamin C, and carotenoids. Yellow apple, yellow pear, mango, orange, lemon etc. is the best source of these nutrients.
Colored fruits and vegetables also improve the memory.
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