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Fruits and vegetables by colors

Fruits and vegetables by colors

Mireia Cervera 13 September 2016

Vegetables and fruits stand out for their bright colors, but what is truly extraordinary about these foods is what lies behind them. Each pigment provides multiple properties and benefits for our health. Discover them andn this post.

When determining the importance of a food, nutrients have almost always been considered as the only constituents to take into account, but today the importance of other components is knownThey provide color, called "non-nutrients" whose role in relation to health is of enormous interest.

The color of fruits and vegetables is given by phytochemicals that are natural compounds that, apart from giving color, containsubstances with important healthy properties for our body. They all have anti-inflammatory properties and strengthen our immune system. But each color highlights specific properties.

RED color : rich in lycopene , which is a pigment that has a strong antioxidant capacity. There is evidence,200005 "> epidemiological and experimental in favor of the protective role against prostate cancer, cardiovascular disease, exposure to ultraviolet light and tobacco smoke. <strong> STRAWBERRIES, TOMATO , RED PEPPER , POMEGRANATE, BEETROOT, CHERRIES ,ndia-la-queen-of-summer "> WATERMELON ...

GREEN color : the compounds responsible for the green color are glucosinolates , lutein and acidfolic. Glucosinolates have been linked to a reduction in the prevalence of certain types of cancer. Lutein is a powerful antioxidantwhich helps maintain good vision and fight free radicals, while folic acid is very important for pregnancy to reduce the risk of fetal malformations.
KALE , BROCOLI, PUMPKIN, APPLE, KIWI, SPINACH, AVOCADO ...

WHITE color: rich in phytochemicals such as allicin .Its consumption helps to reduce LDL cholesterol and lower blood pressure.
ONIONS, MUSHROOMS, CAULIFLOWER, TURNS, PEARS, LEEKS, GARLIC ...

ORANGE-YELLOW color : the responsible phytochemicalss of the orange color of fruits and vegetables are carotenoids, specifically beta-carotenoids, precursors of vitamin A, which is why they are also called provitamin A. They stand out for their important benefits on eye and foot healthl. Vitamin A participates in hormonal synthesis, in cell differentiation and growth, and in the immune response. CARROT, ORANGE, PAPAYA, MANGO, BONIATO, PUMPKIN ...

PURPLE color : the most impOne of this group is anthocyanins ; bluish, dark red, or purple pigment found in some vegetables. Strengthens the immune system and preserves thememory. They have also been suggested to play an important role in cancer prevention.
EGGPLANTS, RED ONION, BLACKBERRIES, BLUEBERRIES, GRAPES, LOMBARD ...

To prevent chronic diseases such as cancer, diabetes, obesity,sity and cardiovascular diseases, combine the different colors of fruits and vegetables in your dishes, thus obtaining all the beneficial properties for health that they provide.

Mireia Cervera Nutritionist Teresa Carles Healthy Foods Group - Flax & Kale