Eating Well by Color, How color affects your perception of food
We love to decorate our wardrobe with different colours, don’t we? How about decorating our plates with different colours too? Interesting isn’t it? Does it not increase your appetite to see a colourful, delicious dish waiting on your dining tables? I bet it does! Not only is this beautiful, but also healthy. Let’s find out how.
Phytochemicals are the reasons for these food colours. They provide surplus benefits apart from the regular nutrients that the food provides. According to information from the Produce for Better Health Foundation (PBH), phytochemicals may act as antioxidants, protect and regenerate essential nutrients, and/or work to deactivate cancer-causing substances. Let us have a quick glance at the colours and what that coloured food might contain.
Blue/Purple – The anthocyanin content gives this colour. Higher the amount of phytochemical concentration, darker the hue. This coloured foods help fight heart diseases by preventing clot formation and can also help in reducing the risk of cancer.
Examples: Eggplant (especially the skin), blueberries, blackberries, prunes, plums, pomegranates
Green – This colour is due to the chlorophyll present in plants (as we all know!) .Green vegetables are excellent sources of vitamin K, folic acid, potassium, as well as carotenoids and omega-3 fatty acids. Examples: Broccoli, cabbage, bok choy, Brussels sprouts.
Yellow/Green – Lutein is the element responsible for the lighter shades of green and the colour yellow. High amount of Vitamin C and benefits to the eye are the reasons to consume yellow coloured food. Examples: Avocado, kiwi fruit, spinach and other leafy greens, pistachios.
Red – Lycopene is the primary colouring ingredient in the red coloured fruits and vegetables.Eating red coloured food reduces the risk of some cancers, especially prostate cancer, and also protects against heart attacks. They also possess flavonoids which reduce inflammation and have antioxidant properties. Examples: Tomatoes and tomato products, watermelon, pink grapefruit, guava, cranberries.
Yellow/Orange– These contain beta-carotene, Vitamin C and beta-cryptoxanthin.These foods are rich in Vitamin A that is good for eyes and immune systems.They may also play a part in preventing cancer, particularly of the lung, esophagus, and stomach. Examples: Carrots, mangoes, cantaloupe, winter squash, sweet potatoes, pumpkins, apricots.
No colour– Colourless fruits and vegetables Catering in Campbelltown usually contain flavonoids which are powerful antioxidants. They are necessary to help the body in counteracting free-radical formation whose excess can lead to damaged body cells and tissues.
So now everyone, you have one more, very strong reason to colour your plates.Eat a rainbow, stay healthy!