Is nutrition of vegetables related to color?

Many of the nutrients we need in our bodies come from vegetables. An adult eats 200-500 grams of vegetables a day to meet the body's needs. Judging the nutritional value of vegetables is not high, mainly to see how many vitamins, trace elements, cellulose, active ingredients beneficial to the human body. The color of vegetables is closely related to nutrition. Deep color has high nutritional value, light color has low nutritional value, and its order is "green vegetables - yellow red vegetables - colorless vegetables".

Red: Tomatoes, sweet potatoes, red apples, red dates, wolfberries, carrots, and other red foods are rich in carotene, lycopene, amino acids, iron, zinc, and calcium. Over the past few years, the term lycopene has been known by more and more men because it is beneficial to men's prostate.

Green: Spinach, green vegetables, celery, lettuce, leeks, broccoli and other green vegetables are rich in vitamin C, carotene and iron, selenium, molybdenum and other trace elements and a lot of cellulose, help maintain the body's acid-base balance, so that the smooth stool , to maintain the normal bacterial flora of the intestine, improve digestion, and prevent UV damage.

Yellow: Carrots, corn, soybeans, and fruits Yellow, orange, orange, and pomelo are rich in carotene and vitamin C. They can strengthen the spleen, prevent gastritis, prevent and treat night blindness, protect the liver, and make the skin delicate. And the role of carcinogens. Yellow fruits and vegetables are also rich in vitamin A and vitamin D. Vitamin A can protect the gastrointestinal mucosa, vitamin D can promote the absorption of calcium and phosphorus minerals, and then receive the effect of strong bones.

Black: Black sesame, black glutinous rice, black fungus, black beans, mushrooms and other black foods contain 17 kinds of amino acids and iron, zinc, selenium, molybdenum and other more than 10 kinds of trace elements, vitamins and linoleic acid and other nutrients, have laxative, Yifei , improve immunity and moisturize the skin and other effects.

Purple: Purple food such as seaweed, purple eggplant, and purple grape are rich in rutin and vitamin C, which has a certain effect on preventing hypertension, cardiovascular and cerebrovascular diseases, and suppressing bleeding tendency. The large amount of iodine in seaweed can effectively resist goiter, and abundant calcium, iron and choline can also help us to enhance memory and promote the health of teeth and bones.

Blue: Blue food mainly refers to marine foods of seaweeds. Spirulina contains 18 kinds of amino acids, 11 trace elements and 9 vitamins. It can strengthen body, help digestion, enhance immunity, beauty care, and radiation resistance. Seaweed polysaccharide also has anti-tumor function.

White: White foods such as white peony, wax gourd, bamboo shoots, white radish, cauliflower, etc. contain cellulose and some antioxidants, which have the functions of improving immune function, preventing ulcers and stomach cancer, and protecting the heart.

Due to the different colors in the same vegetables, the nutritional value is also different. Yellow carrots have higher nutritional value than red carrots. In addition to containing a large amount of carotenoids, yellow carrots also contain a yellow pigment with a strong anti-cancer effect, which has the function of preventing cancer. Different parts of the same vegetable have different nutritional values ​​due to their different colors. Onion green part of the onion nutrition than the light part of the nutritional value is much higher. Every 100 grams of light green contains vitamin A1750 international units, and light blue is almost free of vitamin A, and the content of vitamin B1 and vitamin C is less than half of the light green part. The greener celery leaves are 6 times more carotene and 4 times more vitamin D than the lighter celery leaves and stems. Since each vegetable contains different types and quantities of nutrients, and the nutritional needs of the human body are many, so when choosing vegetables, in addition to paying attention to the color depth of the vegetables, we should also consider a variety of vegetables and mix with the meat. eat.