Classification of vegetables – the benefits of daily intake of veggies

Besides an optimal balance for all body systems, regular intake of vegetables provides fiber, minerals and nutrients that boost immunity and prevents chronic disease

One of the main indicators of health-related benefits of vegetables is color. When aiming to eat the exact vegetables that help us prevent or alleviate certain symptoms, color can help us choose the right product for our needs.

Classification and benefits

Red vegetables – improve heart health, boost memory, reduce the risk of cancer. Red potatoes, radishes, red onions, red bell peppers, beet root, tomatoes are just a few examples to pick from if aiming to target the mentioned benefits.

Orange vegetables – rich in beta-carotene, orange veggies have anticancerous and antioxidant effects (ex: pumpkin, carrots etc). Moreover, the orange color indicates the presence of caffeic acid, preventing heart disease, eye-sight problems and some forms of cancer.

Green vegetables – avocado, Brussels cabbage, cucumbers, green salad, green onions, peppers, broccoli, spinach, asparagus, green beans, green peas, zucchini, leek, etc. Indole and lutein boost vision, strengthens teeth and bones, while preventing cancer.

White vegetables – increase immunity, prevent cardiovascular disease and regulate cholesterol levels. Other effects: antibacterial, anti-cancerous, antioxidant. Examples: cauliflower, garlic, onion, mushrooms, ginger etc.

Blue or violet vegetables – rich in phenols and anthocyanins, eggplants, blue cabbage and blue corn have antioxidant properties, improve memory and the functioning of the urinary tract.

In addition, color can indicate rare specific nutrients, so that our diets can fully comply with our dietary necessities. Ask for your nutritionist’s advice when deciding to start a diet based on the color of vegetables, in order to make sure that you make the best choices for your health status.