Tomatoes are red and cabbage is green, and all for a reason it seems. In a recent study, the Journal of American Dietetic Association says that there is a connection between the color of our food and its nutritive value.
Different colors help us in different ways, and for healthy eating, you should get a variety of colors on your plate. The blue and purple in blueberries, grapes, and eggplant helps against cancer and heart disease. And the peaceful green of Brussels sprouts, broccoli, and cucumber is good for the eyes and also for preventing cancer. The red in cherries, tomatoes, watermelon, strawberries, and apples also protects against cancer and heart disease. And the vibrant yellow and orange in carrots, oranges, and lemons boosts the immune system, is good for the eyes and also protects against cancer and heart disease
Here are a few tips to help you get a splash of color in your food, and you can innovate along the way:
1. Bring color to your breakfast by tossing almonds, raisins, bananas or any other fruits into your cereal.
2. Make over the plain white omelet by adding green peppers, mushrooms, onions, and tomatoes.
3. Replace cheese in sandwiches with fresh lettuce, tomatoes, onions, shredded carrot or even cabbage.
4. You can try making smoothies by blending fresh fruits with yogurt, or you could use frozen fruits and replace yogurt with skim milk.
5. Give color to your pasta and rice dishes by adding chopped veggies like spinach.
6. And for those between meals hunger pangs, treat yourself to some natural color in celery, apples and carrots.