many nutrients that our bodies need come from vegetables we eat. In daily life, an adult should consume 2-5 grams of vegetables every day to meet the needs of the human body. In life, people often choose vegetables based on their price and taste, which is actually unscientific. Judging the nutritional value of vegetables mainly depends on how many vitamins, iron, salt and cellulose the vegetables contain.

By analyzing the nutritional components of various vegetables, scientists found that the nutritional value of vegetables is closely related to the color of vegetables. The nutritional value of dark color is high, and the nutritional value of light color is low. The order of arrangement is "green vegetables-yellow, red vegetables-colorless vegetables".

scientists have also found that similar vegetables have different nutritional values because of their different colors. Purple eggplant is rich in vitamin P, which can increase the pressure resistance of microvascular wall and improve vascular function, and is quite beneficial to patients with hypertension, cutaneous purpura and bleeding tendency.

The nutritional value of yellow carrot is higher than that of red carrot, which contains not only a lot of carotene, but also xanthophyll with strong cancer suppression effect, and has the function of preventing cancer. Scientists also found that different parts of the same vegetable have different nutritional values due to different colors, and their nutritional values are also different.

The nutritional value of the green part of Chinese onion is much higher than that of the white part. The content of vitamin B1 and vitamin C per 1g of green onion is less than half of that of green onion. Green celery leaves contain 6 times more carotene and 4 times more vitamin D than light celery leaves and stems.

In addition, because each vegetable contains different kinds and quantities of nutrients, and the nutritional needs of human body are various, we should not only pay attention to the color depth of vegetables, but also consider the collocation of various vegetables and the mixed eating of vegetables and meat.

Fruit

1. Orange

The orange pigment of citrus has the effect of resisting cancer, its effect is about five times that of carotene, and it is rich in vitamin C. The representative fruits are oranges, cantaloupes and so on.

2. Purple

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is an effective proanthocyanidin for eliminating eye fatigue, and this component also has the function of enhancing blood vessel elasticity. The representative fruits are grapes and plums.

3. Red

The root of red is carotenoid, which can inhibit the active oxygen that promotes the formation of cancer cells, improve human immunity and even prevent aging. The representative fruits are apples, plums, figs and peaches.

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4. Yellow

Yellow pigment is a kind of flavonoid, which has the function of anti-acidification and has the preventive effect on arteriosclerosis, cancer and aging. The representative fruits are lemon, papaya, banana, pomelo and so on.