Khamis, 13 Ogos 2009

Eating by Color: A Diet That Works

Dutch painters created beautiful still-lifes overflowing with all manner of vibrant, colorful fruits and vegetables. But the rainbow palette of produce can do much more than just provide an eye-catching centerpiece. Each color marks a different carotenoid, a type of phytochemical, that imparts health benefits.

We all know fruits and vegetables are good for us, but here’s a list of what the different colors mean for your health:

  • Red fruits and veggies, such as strawberries, red grapes, beets, and tomatoes, improve blood flow to the heart and protects against Alzheimer’s disease.
  • White fruits and veggies, such as bananas, pears, onions, and mushrooms, help maintain heart health and healthy cholesterol levels.
  • Green fruits and veggies, such as kiwi, pears, broccoli, and peas, help build strong bones and teeth and protects your vision.
  • Yellow and orange fruits and veggies, such as mangos, pineapple, carrots, and pumpkin, boosts your immune system and protects the health of your heart and eyes.
  • Blue and purple fruits and veggies, such as figs, blueberries, eggplant, and cabbage, protect your memory and help your urinary tract stay healthy.

Because each colorful carotenoid has something different to offer, vary the hue of the produce you eat throughout the day to reap all of the benefits. Make a tropical dessert with cubed mangos, sliced bananas and chopped kiwi, or fix up a salad with spinach, tomatoes and mushrooms. Just use your eye as your guide: The more vibrant your meal, the better it is for you.

So go ahead and eat a rainbow of fresh produce – you’ll pass your nutritional test with flying colors!

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