Vegetable Colours

Vegetables are an essential part of a healthy diet and offer a variety of colours, each with its unique benefits to the human body. The colour of a vegetable can indicate the type of nutrients and antioxidants it contains. Red and orange vegetables like carrots, sweet potatoes, and red bell peppers contain beta-carotene, a form of vitamin A that promotes healthy eyesight and skin. They are also high in vitamin C, which supports the immune system and collagen production, keeping your skin healthy and glowing. Green vegetables like spinach, kale, and broccoli contain chlorophyll, a pigment that supports liver function and detoxification. They also contain calcium, iron, and vitamin K, which are essential for strong bones and healthy blood clotting. Purple and blue vegetables like eggplant, purple potatoes, and blueberries are rich in anthocyanins, a type of antioxidant that can reduce inflammation and protect against heart disease and cancer. White and tan vegetables like onions, garlic, and mushrooms contain allicin, a compound that supports healthy blood pressure and cholesterol levels. They also contain selenium, which supports a healthy immune system and thyroid function. Eating a variety of colourful vegetables is crucial for optimal health and wellbeing. Aim to incorporate a range of colours into your diet to ensure you are getting a diverse range of nutrients and antioxidants.