Nutrition Facts in Vegetables

As you know, vegetables are rich in plenty minerals and vitamins. Also, vegetables have various colors which make them are beautiful and exciting. But, did you know that each color has its nutrition facts? Yes, not only to beautify the vegetables, but also the colors of vegetables can be guidance to knowing what nutrition facts which they contain. Therefore, this article will explain nutrition facts in vegetables based on their colors.

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Nutrition Facts in Vegetables

Green Vegetables

The vegetables that have the green color such as asparagus, artichokes, broccoli, avocado, cucumbers, and much more are the right sources of potent phytochemicals. The potent phytochemicals are chlorophyll, indoles, and lutein. The fiber of green vegetables excreted bile acid binds from a body which makes liver have to use more cholesterol to make new bile acid. It can reduce cholesterol levels.

Yellow / Orange Vegetables

The vegetables that have these colors are the good sources of antioxidants such as carotenoids, bioflavonoids, and vitamin C. Those antioxidants can be found in several vegetables such as sweet potatoes, carrots, yellow beets, corn, pumpkins, butternut squash, and many more. These vegetables are useful to help the ability of a body to process carbohydrates and fats, also to boost bone strength. It is one of nutrition facts in vegetables.

Purple / Blue Vegetables

These vegetables are the good sources of phytochemicals like phenolic compounds and anthocyanins. The vegetables that have purple / blue colors are purple fleshed potatoes, eggplant, purple cabbage, purple Belgian endive, purple asparagus, and purple carrots. These vegetables have benefit to keep your blood pressure in control and increase immunity from several cancers.

Red / Pink Vegetables

Another nutrition facts in vegetables based on the colors are the nutrition facts of red vegetables. These vegetables are radishes, red onions, beets, rhubarb, tomatoes, and many more. Those vegetables are good sources of lycopene and anthocyanins which are phytochemicals. Red vegetables can help reduce plaque buildup in arteries and lower blood pressure.