Tuesday, June 8, 2010

Nutrition with food color

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The most healthy and delicious food, is a colorful diet. But, of course, not artificial dye. You can enhance your dishes at the same time meet the body's nutritional needs by combining a natural-colored food.
These foods contain fitonutrisi, plant components which, according to researchers could help prevent obesity, cancer and heart disease. To help you, here are some colorful food groups and their functions.
To maximize results, try to meet half the intake of two cups of each food group per day. A study published in the American Journal of Clinical Nutrition found that women have a chance of survival after stroke is 53 percent greater if you eat this food three drinks per day.

Green
Source of food: Lettuce, spinach, zucchini, broccoli, cabbage, green beans, soy beans.
Ingredients: isothiocyanates, lutein, zeaxanthin, isoflavones.
Benefits: Againts of Alzheimer's disease (dementia), macular degeneration (eye disorder), and lung cancer.

Red
Source of food: strawberries, tomatoes, apples, cranberries, watermelons, radishes (a type of red radish), pomegranate.
Ingredients: Lycopene, ellagic acid.
Benefits: Fight the cell damage, breast cancer and prostate.

Orange
Source of food: Pumpkin, sweet potato, carrots, apricots, cantaloupe, oranges, corn, pineapple, lemon.
Ingredients: Alpha-carotene, beta-carotene, beta-cryptoxanthin, hesperidin.
Benefits: Fight heart disease, stroke, asthma, and rheumatoid arthritis.

White
Source of food: Onions puith, pears, cauliflower.
Ingredients: Allicin, quercetin.
Benefits: Fight high blood pressure, cholesterol and a decrease in bone density.

Purple
Source of food: Grapes, figs, blueberries, purple cabbage, black currants, black beans, eggplant purple, plum.
Ingredients: Anthocyanidins, resveratrol.
Benefits: Fighting memory loss, premature aging, cancer and heart disease.


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