#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.

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