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People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including strokes, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.
Eating all coloured fruits and vegetables :
Scientists are regularly reporting new health benefi ts associated with fruits and vegetables. Eating more fruits and vegetables is a worthwhile goal. Eating a variety of different colors of fruits and vegetables every day is a new way of thinking about meeting the goal.
Rainbow colours:
RED
ORANGE
YELLOW
GREEN
BLUE
INDIGO
VIOLET
Healthy reasons to eat a rainbow of colorful fruits and vegetables :
Red fruits and vegetables are colored by natural plant pigments called “lycopene” or “anthocyanins.” Lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce risk of several types of cancer, especially prostate cancer.
Lycopene in foods containing cooked tomatoes, such as tomato sauce, and a small amount of fat are absorbed better than lycopene from raw tomatoes. Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants that protect cells from damage.
Antioxidants are linked with keeping our hearts healthy, too. These are some examples of the red group: • Red apples • Red peppers • Beets • Pomegranates • Red cabbage • Red potatoes • Cherries • Radishes • Cranberries • Raspberries • Pink grapefruit • Rhubarb • Red grapes • Strawberries • Tomatoes • Watermelon.
Stay tuned….
For the next Rainbow colour food…
Catherine Shalini Raja
MPT cardio