Colors don’t only count for the beauty you see in this world. They also matter when it comes to keeping you healthy.
Growing up, we’ve always been urged to eat our vegetables and fruits. Well, this is because they don’t only taste good, their colors are packed with nutrients— namely phytonutrients and antioxidants.
What are phytonutrients?
Phytonutrrients are the content of the pigments that give fruits and vegetables their color. They are found commonly on the skin of these organic food.
The color is a big factor in measuring just how much phytonutrients there are in a piece of apple or mango. That’s why these plant nutrients are vital to keeping our bodies healthy and far from diseases.
What are antioxidants?
Most antioxidants are garnered from phytonutrients, which mean these plan nutrients provide antioxidants that control the free radicals in your body.
Free radicals are oxygen molecules that float around your body and are produced due to chemical reactions. If there aren’t too many antioxidants to neutralize them, your body won’t be able to protect itself to immune diseases.
What are foods rich in phyotnutrients and antioxidants?
Color matters big time when it comes to consuming organic foods rich in these two nutrients. Below’s a basic guide you can incorporate in your daily diet.
- Red – These fruits are rich in lycopene and Vitamin C that are known to risk heart diseases. Some of its examples are grapefruits and tomatoes.
- Yellow – These foods are rich in Vitamin A and selenium that can prevent DNA damaging, infections and provide better eye sight. Some of its examples are summer squash, corn and eggs.
- Green – These foods are rich in Vitamin E, C and beta carotene that promotes good eyesight and reduces cancer risks. Some of its examples are kale, broccoli and spinach.
What’s the best way to cook these foods?
Apart from color, the method of cooking these foods are also important. A good tip is for you to cook, or better yet steam them in order to increase the amount of phytonutrients and antioxidants. If you end up peeling these fruits and vegetables, you’re lessening the amount of nutrients your body can receive.