#MindfulEatingMonday

“Colour is the place where our brain and the universe meet”. – Paul Klee

Subconsciously, colours affect our everyday lives in ways beyond description. Every time we think of colours, it brings immense joy to us. Moreover, colours have the power to change our perception, can elevate or suppress our appetite, dramatically improve our moods, and much more. Colours can stimulate emotions like excitement, fear, joy, anger, sadness, and can even give us a ride down the memory lane.

The way a life without colour has no meaning, a diet that doesn’t bring colours to your table isn’t worth eating. Our nature doesn’t do anything without an apparent reason. Interestingly, fruits and vegetables can be categorised by colours, owing to the fact that colours say a lot more about their benefits than you may ever know.

GREEN: Vegetables get their green colour from the green pigment Chrolophyll, which is known for its disease prevention qualities.

Green vegetables generally contain:

Chlorophyll
Fiber
Lutein
Calcium
Folate
Vitamin C
Calcium
Beta-carotene

And, may help:

Prevent Cancer Risks
Boost Immune System
Good for Retinal Health(Vision)
Decrease Digestion Time
Relieve body from free-radicals
Lower Cholesterol Levels

RED: Vegetables get their red colour due to the presence of lycopene, which is a powerful antioxidant.

Red vegetables may contain:

Ellagic Acid
Lycopene
Quercetin
Hesperidin

And, may help:

Prevent Prostate Cancer
Lower Blood Pressure
Support Joint Tissues
Reduce Tumour Growth

PURPLE / BLUE: Purple or Blue vegetables get their colour from phytonutrients called anthocyanins which are produced by plants to protect them from UV light damage.

Blue/Purple vegetables may contain:

Lutein
Vitamin C
Fiber
Ellagic Acid
Zeaxanthin
Flavonoids

And, may help:

Boost Immune System
In Better Mineral Absorption
Improve Digestion
Rise Calcium Levels
Improve Vision
Limit Activity of Cancer Cell

WHITE: White vegetables get their colour from anthoxanthins, which further might contain beneficial phytonutrients like allicin and quercetin.

White vegetables may contain:

Beta Glucans
Lignans
EGCG
SDG

And, may help:

Reduce Risk of Breast Cancer
Produce Natural Killer B and T Cells
Help Balance Hormone
Reduce the Risk of Colon Cancer
Provide Powerful Immune Boost

ORANGE and YELLOW: These vegetables get their colour from carotenoids, which are yellow and orange fat soluble pigments.

Orange and Yellow vegetables may contain:

Vitamin C
Potassium
Beta-carotene
Zeaxanthin
Lycopene

And, may help:

Reduce LDL Cholesterol
Promote Collagen Formation
Improve Alkaline Balance
Reduce Macula Degeneration
Lower Blood Pressure
Build Healthy Bones

So, now that you know, each colour brings health to your table, make it a habit to add all kinds of colours to your plate. It would not just be aesthetically pleasing to look at but would immune your body to fight against deadly diseases over time.