Color and nutritional properties

There is a close relationship between the color of fruits and vegetables and their nutrients and phytochemicals.

Purple/Blue

It demonstrates antioxidant properties that can reduce the risk of cancer, heart attacks and heart disease.

Example: Beetroot – Red Cabbage – Eggplant – Blueberries- Black berries – purple grapes – plum

Orange/Yellow

Indicates the presence of carotenoids that keep the eyes healthy

As: Carrots – Masked Pumpkins – Al-Qaraa –Apricots – Grapefruit – Lemon – Mango – Melon – Orange

Red

Red fruits and vegetables help reduce cancer risk and improve heart health

As: Beetroot – Red Chili Peppers – Tomatoes – Red Apples – Cactus – Cherries – Red Watermelon

Brown/White

indicates the presence of plant chemicals, Antiviral, antibacterial and potassium properties.

As: Cauliflower – Garlic – Ginger – Onions – Bananas – Kakaya – PeachWhite – Brown Pear

Green

Indicates the presence of plant chemicals with anti-cancer properties

Example: Asparagus – Green Beans – Chinese Cabbage – Broccoli – Green Pepper – Cucumber – Lettuce – Peas – Spinach – Green apples – avocados – green grapes – kiwi – green lemon

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