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Nutrient Content of Different Colors in Fruits and Vegetables

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  1. #1
    silentsounds's Avatar
    silentsounds is offline Moderator & Blogger Guru's of Penmai
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    Nutrient Content of Different Colors in Fruits and Vegetables

    Nutrient Content of Different Colors in Fruits and Vegetables

    Besides attracting attention, the colors of fruits and vegetables also indicate the nutrient content in it. For each color in the food formed from the dominant type of nutrition is different.
    Quoted from Canadianliving, some colors that shows that it contains essential nutrients are as follows:
    Red color in tomatoes showed lycopene, an antioxidant compound that is capable of reducing the risk of cancer and diseases heart. The same compound can also be obtained from a watermelon. Lycopene in tomatoes no activity decreases when heated, such as when made into a sauce or tomato sauce. Addition of olive oil into it does not reduce the efficacy, because lycopene is soluble in oil. Other content that gives the red color on the food is anthocyanin, which is also an antioxidant compound. Anthocyanin can be found on strawberries, raspberries and cranberries.
    Not without reason that many health experts recommend eating lots of green vegetables. The green color is formed by chlorophyll, the compound that has proven effective against cancer. Some vitamins and minerals can also be found in fruits and green vegetables. Green lettuce contains vitamin C six times more likely than white lettuce, as well as beta carotene eight times as much. Meanwhile, concentrations of the nutrients contained in vegetables and fruits can be estimated from the intensity of green color. The more dense or dark green color, then the content of the more vitamins and minerals.
    Blue or gray
    The blue color in blueberries and purple on the grapes, eggplant and blackberries pigment formed by the same, namely anthocyanin. These compounds are also commonly found in red wine, fermented beverages (red wine) and itís believed good for heart health. Fresh blueberries contain more anthocyanin, although not much less on the fruit that has been frozen. Eggplant can also be baked or roasted in advance without much loss of anthocyanin content.
    The most dominant nutrient content of fruits and vegetables in an orange or orange is a beta and alpha carotene. Nutrients that can be found in sweet potatoes, carrots, apricots, mango and orange melon is also known as anticancer compounds. Because this compound is soluble in oils, absorption in the body can be increased if taken with fatty foods. Can also be cooked through, for heating for a few minutes to break down cell walls in vegetables and fruits then bound to free forms of these compounds.


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  2. #2
    Sunil is offline Newbie
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    Mar 2011

    Re: Nutrient Content of Different Colors in Fruits and Vegetables

    I heard that first time that color of fruits has great Nutrient. In this post this is clearly mensioned that which color has which kind of Nutrient. Thanks to share very nice and very helpful information.



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