Vegetables with different pigments will form different colors. Do dark vegetables have more nutritional advantages?

Vegetables with different pigments will form different colors. Do dark vegetables have more nutritional advantages? Dark vegetables refer to dark green vegetables, such as rape, celery leaves, spinach, spinach, lettuce leaves, leeks and so on. Orange or red vegetables, such as tomatoes, carrots, red peppers and pumpkins. ; Purple vegetables, such as eggplant, purple cabbage and red amaranth. In fact, these colors are one of the manifestations that vegetables are rich in nutrients and phytochemicals. Compared with light-colored vegetables, dark-colored vegetables do have certain advantages, which are rich in β -carotene and vitamin A, as well as some phytochemicals beneficial to health, such as anthocyanins.

Some people think that green vegetables are the real vegetables. If you don't eat some green vegetables every day, you will feel uncomfortable. Some people think that there are too many vegetables in the world, only emerald green is the most nutritious component, and other vegetables are not as good as green vegetables. This view is completely wrong. In fact, vegetable families are "colorful". Vegetables produce different colors because of different melanin. The emerald is carotene, the yellow is carrot, the bright red is tomato, the blue-purple is proanthocyanidins, and the white is not melanin.

According to different colors, vegetables can be divided into many kinds. Emeralds, such as broccoli and lettuce; Yellow, such as carrot and wax gourd; Bright red, such as tomatoes and peppers; Blue and purple have purple onions and cabbage; The white ones are water bamboo, lotus root and so on. There are also black ones, such as fungus.

Vegetables can also be divided into root vegetables, stem vegetables, leafy vegetables, cauliflower vegetables and fruits and vegetables according to their access positions. In a word, vegetables are a family, not just emerald green.

Vegetables with different colors have the same nutritional components, and are rich in vitamins, minerals, dietary fiber and green plant organic chemicals, with low kinetic energy, which can increase appetite and help digestion, and play a key role in meeting the needs of a small number of nutritional elements in the human body, maintaining all normal functions of the human intestine and reducing the risk of chronic diseases. At the same time, they have different nutritional characteristics.

Nutritional components of emerald green vegetables: there are enough folic acid tablets, and folic acid is very important for the baby's efficacy. At the same time, emerald green vegetables are also an effective source of calcium. These vegetables also contain more nutrients such as vitamin C, carotene, iron and selenium.

Nutritional components of yellow and bright red vegetables: rich in carotene and vitamin C, among which yellow vegetables are also rich in vitamin D and vitamin D, which can enhance appetite, stimulate central nervous system excitement, improve night blindness, reduce skin smoothness and strengthen human bones.

Nutritional components of blue-purple vegetables: rich in procyanidins, with strong antioxidant effect, can prevent cardiovascular diseases and enhance human immunity.

Nutritional components of white vegetables: rich in dietary fiber, potassium, magnesium and other nutrients, with the function of enhancing immunity and protecting the heart. It has a certain effect on regulating visual effect and stabilizing mentality, and is beneficial to patients with hypertension and hypertrophic cardiomyopathy.

Nutritional components of black vegetables: Black vegetables can stimulate endocrine disorders and hematopoietic system software. It is found that auricularia auricula contains an active substance that can inhibit malignant tumor, which is related to reducing the risk of esophageal cancer, colorectal cancer and bone cancer.