- Washington, District of Columbia
- Eat The Rainbow, Taste The Rainbow 😍
Variety plays a huge role in our daily nutrition & each colour of the food rainbow has its own way to give back to our health & vitality❗💪🏿, Benefit of each colour are below 👇🏿 •
Also, thoughts on the watermark? 🤔 Been considering it for some time now & mi nuh wah @jamaican_veganchick call mi follow fashion so I& #039 ;ll go ahead & say she reminded me 😂, go give her some love!
Red fruits and vegetables are coloured by a natural plant pigment called lycopene. Lycopene is a powerful antioxidant that can help keep our hearts healthy.
The plant pigment anthocyanin is what gives blue/purple fruits and vegetables their distinctive colour. Anthocyanin has antioxidant properties that protect cells from damage and can help reduce the risk of cancer, stroke and heart disease.
Carotenoids give this group their vibrant colour. A well-known carotenoid called Betacarotene is found in sweet potatoes, pumpkins and carrots. It is converted to vitamin A, which helps maintain healthy mucous membranes and healthy eyes. Another carotenoid called lutein is stored in the eye and has been found to prevent cataracts and age-related macular degeneration, which can lead to blindness.
Green vegetables contain a range of phytochemicals including carotenoids, indoles and saponins, all of which have anti-cancer properties. Leafy greens such as spinach and broccoli are also excellent sources of folate.
White fruits and vegetables contain a range of health-promoting phytochemicals such as allicin (found in garlic) which is known for its antiviral and antibacterial properties. Some members of the white group, such as bananas and potatoes, are also a good source of potassium.
#vegan #vegetarian #roast #veganfoodshare #flavor #enhance #vegandinner #veggies #vegetables #veganlunch #color #foodie #organic
#carrots #squash #broccoli #eattherainbow #tastetherainbow #healthyfood #tasty
4 minutes ago