Long before we saw the need for color coding to sort out the order things, God was already way, way. ahead in its use. He is, after all, the creator of all things. And He is orderly in all matters.
Have you ever wondered why fruits and vegetables have different colors? Does the color ever make any difference?
Well, it seems that God has color-coded the fruits and vegetables to make it easier for us to associate which vitamins and nutrients are most plentiful in each.
Below is a simple color coding guide which indicates the corresponding health benefits of each group of fruits and vegetables as per its color;
Orange and Yellow:
Fruits and vegetables with these pigments fall under the classification of carotenoid, which is rich in vitamins A, B, and C, and in the nutrient folate.
Benefits: good for maintaining eye health, boosts the immune system, cuts the risks of cancer, heart disease, as well as birth defects
Under this category are: oranges, mangoes, papayas, grapefruits, cantaloupe, lemons, apricots, tangerines, peaches, nectarines, pineapples, carrots, pears, yellow apples, sweet potatoes, yellow peppers, corn, butternut squash, pumpkins
Red:
Fruits and vegetables bearing this pigments are either rich in the antioxidants lycopene or anthocyanins
Benefits: protect against cell damage, and fight against heart disease and some types of cancer.
Included here are: tomatoes, radishes, beets, red peppers, red potatoes, rhubarb, watermelon, strawberries, pomegranates, raspberries, cranberries, red apples, grapes, cherries, grapefruit
Blue and Purple:
Fruits and vegetables with these pigments are abundant in the antioxidant anthocyanins.
Benefits: protects damage to brain cells and helps improve the function of the immune system to fight against diseases
This category includes: eggplants, prunes, raisins, blueberries, blackberries, plums, grapes, figs
Green:
Green fruits and vegetables are laden with chloropyll, and some have good sources of lutein.
Benefits: Lutein is well known for its role in maintaning eye health. Green foods aid in regulating digestion, supporting the renal function, lowering blood pressure, boosting the immune system, and fighting cancer and free radicals.
Included in the green category are: broccoli, brussel sprouts, zucchini, lettuce, green beans, peas, green onions, green peppers, asparagus, artichokes, spinach, avocados, limes, melon, grapes, green apples, kiwi, cucumbers
Doesn't this chart make it easier for you now to know and get the natural and fresh source of the vitamins and nutrients that you're deficient with?
[Needle Therapy For Stroke Guidelines] >>>
