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The Power of Food Colors and How They Benefit Our Organism

The Power of Food Colors and How They Benefit Our Organism

Hello my friends!

Did you know that a colorful dish – besides being an eye catcher – is extremely beneficial to our organism? This is because normally, each color indicates one – or more – active principle that favors our health and even prevents diseases.

So, what does each color indicate? Let’s understand the impact of each color to our bodies:

Yellow/ Orange

Yellow and orange colored foods – such as mango, carrot, orange, yellow bell pepper, acerola, passion fruit, lemon, corn, papaya, smoked paprika, and pumpkin, for example – are rich in antioxidants. That is, their main function is to fight free radicals, which, as a result, delays aging.

White/ Colorless

White or colorless foods – also known as flavonoids – aid in the absorption of vitamin C, act as anti-inflammatory, anti-allergic, anti-hemorrhagic, and even as antioxidants. In addition, they also act against cardiovascular diseases and cancer. Among them are onion powder, coconut, garlic powder, hearts of palm, lychee, mushroom, cauliflower, earl fruit, banana, turnip, and potato, rich in potassium and calcium.

Brown

Brown – these foods are rich in fiber and B vitamins. The most prominent are oats, cashew nuts, walnuts, clove powder, peanuts, almonds, Brazil nuts, and macadamia nuts, which help intestinal function, reduce cholesterol, and even keep the level of glucose in the blood stable.

Purple

Purple – filled with anthocyanins, a substance that acts against inflammation and oxidation of cholesterol in the arteries, purple foods are also responsible for promoting better health to the brain, acting against heart attacks and stroke. Among the best known are radishes, grapes, eggplant, figs, powdered beets, and cabbage.

Green

Green -these foods are characterized by having a large amount of iron, chlorophyll, and vitamin A. Nevertheless, they protect the skin, hair, and heart, act against anemia and prevent cancer, besides helping detoxification, and have healing, antibacterial, and antioxidant properties.

Finally, green foods also increase the immunity of our organism, increasing its defense, combating free radicals and vision problems. Among the most consumed are green spirulina, bell peppers, cucumbers, chayote, spinach, lettuce, avocado, cabbage, broccoli, lime, kiwi, and basil.

Red

Red foods have a high quantity of lycopene, which is an antioxidant, promotes memory improvement, prevents our organism against some diseases, such as cancer, Alzheimers, Parkinsons, and diabetes, and protects the heart, once it stimulates the circulation.

Paprika, tomato, apple, raspberry, watermelon, spicy paprika, guava, cherry, strawberry, and acerola are some options.

So, my tip to you is to always have a colorful dish or diet so you get the biggest variety of benefits food gives us.

I hope you’ve enjoyed this topic! Please share with me your ideas, experiences and questions. I would love to hear from you!

Have a sweet and colorful day,

Your Leonor.

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