The richly colored vegetables and fruits are pleasing to the eye and appear fresh and nutritious in the store, prompting us to buy that colorful fare.  Different colors indicate different types of nutrients in fruits as well as vegetables.  Flavonoids present in plants are natural pigments that give them their color.  They also have antioxidant and cell-protecting properties.  These are naturally brightly colored vegetables which are a great source of antioxidants, which help us in controlling oxidative stress in the body.


  But some food manufacturers use strong dyes or dyes to make their products more attractive, so it is always better to focus on buying organic products that ensure that you get antioxidants.

  Blue and plant: They contain anthocyanin - a natural plant pigment with superpowerful antioxidant properties that helps reduce our risk of heart disease.  According to the American Institute for Cancer Research, they also contain flavonoids and ellagic acids, which can destroy cancer cells.  Anthocyanin and aalic acid in blueberries have been shown to fight cancer cells in the lungs, stomach, breast, and pancreas.  These compounds are found in fruits and vegetables such as eggplant, purple cabbage, purple pepper, purple onion, purple sweet potato, blueberry, black / purple grape, cranberry, etc.


  Orange and Yellow: These fruits and vegetables are rich in beta-carotene converted by our body into Vitamin A, which helps to improve our eyesight.  It also helps in keeping your skin, teeth and bones healthy.  They also contain folate, an antioxidant that prevents neural tube defects in unborn babies.  These pigments are found in foods such as papaya, carrots, butternut squash, yellow and orange bell peppers, pumpkin, corn and sweet potatoes.

  Red: Red fruits and vegetables, such as raspberry, tomato, cayenne pepper, guava, watermelon, red cabbage, kidney beans, cherries, strawberries, and beets are rich in the antioxidants leopopin and anthocyanin.  A medium raw tomato provides 3.2 micrograms of lycopene, a carotenoid that helps your body make good amounts of vitamin A and benefits we have already seen.

  Foods with red pigments contain lycopene, an antioxidant phytonutrient that can help protect against many diseases and even prostate cancer.  They also contain flavonoids called anthocyanins, which have antioxidant properties that can help boost immunity and reduce your risk of various diseases.  They can also benefit your memory and protect urinary tract health.

  Green: Green foods and their vitamin K content help to make your blood clot properly.  Serving two cups of raw spinach requires 90 K to 120 micrograms of vitamin K per day.  Antioxidants and vitamins, especially vitamins C and E, can reduce your risk of chronic diseases with green food.  They provide antioxidant nutrients, the phytonutrients lutein and zeaxanthin deposited in the retina of your eyes.  Collard greens, asparagus, broccoli, Brussels sprouts, celery, peas, spinach, fenugreek, green cucumber, kiwi, green apple and zucchini are a good source.

  White: Apples, pears, bananas, cauliflower, garlic, mushrooms, white onions, radishes and cucumbers are high in dietary fiber, and protect you from high cholesterol;  And antioxidant-rich flavonoids, such as quercetin, which is abundant in apples and pears.  They can reduce your risk of stroke.  A 2011 American Heart Association study found people had a 52 percent lower risk of stroke from over-consumption of white fruits and vegetables.  White food activates our natural killer cells and reduces the risk of cancer.