What are the benefits of each color of vegetables?
What are the benefits of each color of vegetables?…The benefits of 5-color vegetables that help strengthen the body’s immune system.
Did you know that each color of vegetables that we eat regularly has different benefits and properties? There are 5 main colors that we should eat regularly to help strengthen the body, make the body’s systems work efficiently, and keep away from serious diseases like cancer.
red
Red vegetables contain lycopene and beta-cycin, which are antioxidants that help slow down cell degeneration and reduce the risk of various types of cancer, especially prostate cancer, lung cancer, and cervical cancer. They also reduce the risk of heart disease and blood vessels, and help reduce the amount of bad cholesterol. They also help with acne scars. They found in shallots, bell peppers, chili peppers, tomatoes, roselle, and beetroot, etc. They can eaten in fruits, such as watermelon, pomelo, grapefruit, dragon fruit, ripe papaya, apples, strawberries, raspberries, and cherries.
green
Green vegetables contain chlorophyll, lutein and zeaxanthin. When our body consumes them, they become precursors for the production of red blood cells for the body, helping to reduce the risk of cancer, lower cholesterol, and slow down the degeneration of the retina. They are high in fiber, so they can help with excretion. They also contain antioxidants, prevent wrinkles and stimulate the body’s immune system. They found in morning glory, kale, ivy gourd, spinach, cabbage. Broccoli, asparagus, avocado, cucumber and peas, etc.
purple
Purple vegetables contain anthocyanin, which is twice as effective as antioxidants, vitamins C and E. It helps protect blood vessels, stimulates blood circulation, and reduces the risk of cardiovascular disease. It also reduces cholesterol in the blood and prevents many types of cancer, such as colon and โปรโมชั่น ufabet liver cancer, leukemia, and cancer of the reproductive system. It also helps inhibit E. coli in the digestive tract, which causes diarrhea and reduces inflammation. It is found in purple cabbage, eggplant, purple sweet potato. Taro, riceberry, red rice, black rice, and black sticky rice.
Orange and yellow
Orange and yellow vegetables contain carotenoids, which are precursors of vitamin A, beta-carotene, flavonoids, and vitamin C. They help fight free radicals, reduce inflammation, help prevent and reduce the risk of cancer, help maintain heart and blood vessel health, reduce blood cholesterol, slow down retinal degeneration, build immunity in the body, and help brighten the skin. They are found in pumpkins, carrots, corn, sweet potatoes, limes, turmeric, lemons, and bell peppers. They also found in other fruits such as oranges, passion fruit, mangoes, cantaloupe, papaya, and pineapples.
white
White vegetables contain Xanthone, a substance in the flavonoid group, which helps maintain blood sugar levels. They also contain synaptic acid and allicin, which have antioxidant properties, help prevent high blood pressure and cardiovascular disease, reduce cancer cell division, and help reduce joint pain. They are found in cauliflower, garlic, mushrooms, onions, potatoes, radishes, Chinese cabbage, banana blossoms, bean sprouts, Chinese chives, and Job’s tears. White fruits include apples, pears, yams, guava, dragon fruit, and rambutan.
