Did you know that the natural colour of vegetables is not just for appeal, but is closely related to its nutritional content?! So, let’s see what the different colours means among the whole list of Indian vegetables out there:

Red Coloured Foods
Red colour has flavonoids, a type of antioxidant present can help lower the chances of developing asthma and diabetes. Tomato is an excellent source of lycopene, a potent antioxidant that studies show, offers protection against advanced stages of prostrate cancer and may also help reduce high cholesterol levels. Studies have shown that ketchup is good for health.

Green Colored Foods

Spinach contains nutrients that help to protect against a host of diseases like arthritis, colon cancer, heart diseases and osteoporosis. Olives are an excellent source of monounsaturated fatty acids and vitamin E. The first helps to protect against heart disease and the latter helps protect against free radical oxidative damage in the body. Broccoli has indoles and sulforaphane, two phytonutrients have significant anti-cancer effects. Lutein present in green peas helps reduce the risk of age-related macular degeneration and cataract. Green peas also have low glycemic index.

Yellow & Orange colored foods

Beetroot contain ‘betaine’ helpful in reducing inflammation and pain. Carotenes and antioxidant compounds present in Carrots promote good vision and help to protect against certain cancers and cardiovascular diseases.
Purple Colored foods

The deep purple color of Asparagus comes from anthocyanin which is considered an antioxidant that may help to reduce risk of certain cancers and help to lower the risk of developing Alzheimer’s and Parkinson’s disease. Anthocyanin present in cherries can help to reduce inflammation and ease gout and other arthritis pain. Cranberries are also linked with the prevention of ulcers, kidney stones and Urinary Tract Infection.

So, when you fill your plate, the more variety in colour of your plate contents, the better it is for your health!