Eating colourfully.

What does this really mean? No it does not mean eating a packet of skittles 😉

As children we might have been told to ‘eat our greens’, but now experts agree it’s just as important to eat our reds, oranges, yellows, blues and purples, too. So we hear this word “phytochemicals” a lot. This gives the fruit and veggies their bright colours, to help keep us healthy and free from disease. Fruit and vegetables contain hundreds of colourful phytochemicals that act as antioxidants, which help to mop up potentially harmful molecules called free radicals before they get a chance to damage cells.
As a result, antioxidant-rich fruit and vegetables can help to protect against a whole host of problems, including heart disease and even premature ageing.

There are 5 colours we should be eating.

RED

Sources: Rasberries, peppers, tomatoes, strawberries.

Benefits: Contains phytochemical including lycopene and anthocyanins which have amazing health benefits.

ORANGE

Sources: orange, mangoes, sweet potato, carrots.

Benefits: Packed with carotenoids which give them they’re amazing colour! They also contain many vitamins including Vitamin C and tons of fibre.

GREEN

Sources: brocolli, kiwi, spinach, lettuce.

Benefits: Chlorophyll which makes plants green is loaded with antioxidants which promote overall wellbeing.

BLUE/PURPLE:

Sources: blueberries, eggplant, blackberries, purple cabbage.

Benefits: They possess anti-ageing, anti-inflammatory and disease preventing properties.

WHITE:

Sources: bananas, cauliflower, garlic, potatoes, onions

Benefits: Contain beneficial phytonutrients allicin and quercetin which can aid In hormonal balance, reduce inflammation, keeps bones strong.

Eating a colourful plate not only looks amazing but tastes delicious too! Hopefully my recipes can inspire you that colourful eating is far from boring 🙂

 

 

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