6 FOOD COLORS AND THEIR PROPERTIES
No matter what time of year it is, the natural world always presents a dazzling array of hues that may accommodate a wide range of preferences.
Consuming a variety of colourful meals on a daily basis is beneficial to one’s health and provides aesthetic pleasure.
The number of servings of vegetables and fruits that should be eaten may range anywhere from five to nine, and the dietary requirements of each individual determine this quantity.
The colours serve as a guide that makes it easier to identify the nutrients and phytochemicals, as well as the advantages and functional capabilities that are associated with each of these constituents individually.
Find listed here, along with the nutrients they contain and the roles they play, the various colours of foods.
* ORANGE – YELLOW
Beta-carotene, a naturally occurring antioxidant that helps to boost the immune system, is abundant in the vegetables and fruits with yellow and orange pigmentation. The yellow group also includes vitamins C, E, and folic acid, which is part of the B-complex vitamin family and helps reduce the risk of heart disease in addition to reducing the chance of congenital abnormalities in the baby that may occur during pregnancy.
The papaya, the apricot, the orange, the loquat, the passion fruit, the cantaloupe melon, the pineapple, the potato, and the pepper are some examples.