Color of fruits and vegetables and benefits

Color, smell, flavor, shape, texture are all great indicators of the nutrients a certain food contains, if you know how to distinguish it.

When you eat a red, smooth-skin, hot chili pepper with a pungent smell, unique shape and piquant taste, you just feel you're burning inside, but you have no idea that the capsaicin it contains has many health benefits like reducing all sorts of pain (even if it "hurts" when you're chewing the hot pepper), or that the red color means the pepper is ripe and contains a lot of vitamin C and bioflavonoids.

The different colors fruits and vegetables have, are great indicators of their maturation stage (if it's fully ripe or not), and their nutrients content.

Red fruits and vegetables help the human organism fight heart disease and some of the most common types of cancer. The red pigment of fruits and vegetables is used for producing one of the most important vitamins for the body: vitamin A.

This color is found naturally in fruits and vegetables as:

• cherries;
• tomatoes;
• cranberries;
• red apples;
• red grapes;
• watermelon;
• orange red;
• pomegranates;
• raspberry;
• strawberries;
• beet;
• red potatoes;
• radishes;
• red cabbage;
• peppers;

Yellow is the color of foods that may protect against macular degeneration, a leading cause of blindness. The fruits and vegetables that are naturally yellow, contain antioxidants, vitamin C and flavonoids which have anti-cancer and anti-aging effect. In addition, they help the immune system.

This color is found in the following fruits and vegetables:

• lemon;
• pineapple;
• yellow pear;
• corn;
• melon;
• yellow beans;
• yellow peppers.

Orange, a color found especially in carrots, sweet potatoes, oranges, tangerines, peaches, apricots, and pumpkin help prevent heart disease and lower harmful blood cholesterol and lower the risk of stroke.

Green is a strong color, one of those who are in top when talking about health benefits. The main benefit of green fruits and vegetables is they have a strong anti-cancer effect. They are rich in iron and vitamin C and are also rich in antioxidants that help maintain good vision.

When green fruits and/or vegetables are consumed, the nervous system activity increases, by the amplification of bio-currents (electrochemical signals) in the brain, which leads to a better and faster functioning. Consequently, at 10-12 minutes after a meal high in green fruits or vegetables, the capacity and functioning of long-term memory increases and hence the possibility of better assimilation of information through learning.

In addition, the consume of green foods increases muscle tone and responsiveness of the sympathetic nervous system of preparation for "fight or flight".

Green foods should be eaten 1-2 hours after sunrise and in small amounts in the afternoon, preferably before an activity involving mental work. Regardless of diet, green foods should not be served immediately before bedtime or 3-4 hours after sunset.

• green apples;
• green pears;
• white grapes;
• lime;
• kiwi;
• avocado;
• cabbage;
• broccoli;
• spinach;
• lettuce;
• peas;
• green beans;
• stevia;
• leeks;
• artichokes;

Blue / Purple fruits and vegetables help improve cognitive function, memory and motor skills. Urinary tract infections are prevented by eating such foods. Antiaging effect is provided by two substances: phenol and Anthocyanins, which are found in purple fruits and vegetables:

• blackberries;
• blueberries;
• currants;
• black grapes;
• beet
• eggplant;
• endive;
• figs;