Vegetable Nutrition Facts For Each Color Group


Lord of Penmai
Jul 5, 2011
Vegetable Nutrition Facts For Each Color Group

*Nutrition Information - Blue and purple vegetables are especially good sources
*of phytochemicals such as anthocyanins and phenolic compounds.

*Vegetable Sources - Purple Asparagus, Purple Cabbage, Purple Carrots, Egg
*Plant, Purple Belgian Endive, and Purple Fleshed Potatoes.

*Nutrition Information - Green vegetables are especially good sources of potent
*phytochemicals such as chlorophyll, lutein, and indoles.

*Vegetable Sources - Artichokes, Asparagus, Avocados, Broccoli, Brussels
*Sprouts, Celery, Cucumbers, Green Beans, Green Cabbage, Green Leafy
*Vegetables (including collard greens, kale, mustard greens, spinach, Swiss chard,
*and watercress), Green Onions, Green Peas, Green Peppers, Leeks, Okra, and

*Nutrition Information - Orange and yellow vegetables are especially good
*sources of antioxidants such as vitamin C, carotenoids, and bioflavonoids.

*Vegetable Sources - Butternut Squash, Carrots, Corn, Yellow Beets, Yellow
*Peppers, Pumpkins, Yellow Potatoes, Rutabagas, Yellow Summer Squash, Yellow
*Winter Squash, and Sweet Potatoes

*Nutrition Information - Red vegetables are especially good sources of
*phytochemicals such as lycopene and anthocyanins.

*Vegetable Sources - Beets, Radishes, Radicchio, Red Onions, Red Peppers, Red
*Potatoes, Rhubarb, and Tomatoes

.....White (also Tan/Brown)
*Nutrition Information - The white vegetable group also includes tan and brown
*vegetables. Vegetables in this group are especially good sources of
*anthocyanins and other various nutrients for each individual vegetable.

*Vegetable Sources - Cauliflower, Garlic, Ginger, Jerusalem Artichokes, Jicama,
*Kohlrabi, Mushrooms, Onions, Parsnips, Shallots, Turnips, White Corn, and White

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