Bright food: what color is more useful?

Bright food: what color is more useful?

 bright food

bright food

Bright food make us happy with juicy colors and very appetizing. Perhaps you may be wondering how the color of a product affects its usefulness.

Nutrition specialists believe the more shades in your diet is better for your health.So feel free to use the kitchen of colorful fruits and vegetablesthey created such an ulterior motive!

The bright color of each productlike signal to eat in the name of beauty and harmony. Do you want to make sense of all the palette? Get acquainted with the facts.

 

Yellow and orange

Contain a lot of beta carotene, which is useful for sight, reduces the risk of cardiovascular disease, strengthens the immune system.

Search in: pumpkin, batate, lemons, mangoes, kryžovnike, apricots, Orange, melonpeaches rouza Kuku.

 

Green

Source of fiber, folate, lutein and zeaxanthin that reduce the risk of cardiovascular disease and macular degeneration of the retina.

Search in: spinach, broccoli, cabbage, Brussels Green apples, green peas, lajmah, fresh herbs, Zucchini, green beans.

 

Lilac (purple, purple) and blue

Pitted against cancer and heart disease. Today research anthocyanin (substanceswhich blueberries blue) and, say, its role in protecting the body from harmful exposure to carcinogens is undeniable.

Search in: blueberries, red cabbage, fresh figs, baklažanah, plums.

 

White

Contain allicin and Anto Xanthine, which have a beneficial effect on pressure and resist gastric cancer.

Search in: garlic, onions, cabbage, beet/turnip, artichoke, white asparagus.

 

Pink and Red

Rich in lycopene is an antioxidant that helps to prevent cardiovascular diseases and cancer.

Search in: Red grejpfrutah, red pepper, tomatoes, raspberries, cherries, strawberries, watermelon.
Spróbuj ten jasny i smaczny przepis — Pomegranate cake
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