Nowadays one can hear more and more strange, at first glance, advice from nutritionists: "Eat more colorful". No, this is, of course, not about lollipops, but about vegetables and fruits of different colors! Plant-based vegan foods have been found to contain chemicals called phytonutrients - not only are they extremely beneficial to health and protect against many diseases, but they also give foods their vibrant colors.
Scientists have found a relationship between color and the beneficial properties of phytonutrients. Surely you would be curious to know what is the meaning and what is the use behind each specific color - today we will share this information with you. But until we turn to scientific facts, it is worth noting: it has been proven that colorful, beautiful, bright food is useful simply due to its attractive appearance, because stimulates a healthy appetite! This is especially important in baby food- after all, children are sometimes capricious and do not want to eat. But who would refuse a plate of delicious "rainbow"? After all, we all - both children and adults - eat first with our “eyes”. Food should bring not only benefits, but also joy: nourish, including mentally.
And now about the ratio of the colors of vegetables-fruits and those contained in them nutrients.
1. Red
Vegan red foods contain a large number of beta-carotene (vitamin A), fiber and antioxidants: vitamin C, flavonol quercetin, lycopene. These substances protect the body from free radicals, cancer and cardiovascular disease, and provide tangible support for the digestive system.
Red fruits (by the way, they are not only healthy and tasty, but also beautiful!): Watermelon, cranberries, raspberries, red grapefruit, strawberries, cherries, pomegranates, red apple varieties.
Vegetables: beets, red peppers (both cayenne and paprika), tomatoes, radishes, red potatoes, red onions, chicory, rhubarb.
2. Orange
Orange fruits and vegetables are very healthy because contain many antioxidants, including beta-cryptoxanthin and beta-carotene (which the body converts to vitamin A). They improve the health of the eyes, skin and respiratory system, help with arthritis, and reduce the risk of certain types of cancer. These antioxidants also boost immunity.
Fruits: oranges (naturally!), Tangerines, nectarines, apricots, cantaloupe (cantaloupe), mango, papaya, peaches.
Vegetables: Butternut squash ("nutty" or "musky" pumpkin), carrots, pumpkin, sweet potatoes.
3. Yellow
Yellow foods are rich in carotenoids (antioxidants that protect against cancer, retinal diseases and cardiovascular diseases) and a bioflavonoid that has a positive effect on collagen (which is responsible for beauty!), Tendons, ligaments and cartilage. Yellow fruits and vegetables invariably contain vitamin C (which is anti-inflammatory), as well as vitamin A, potassium and lycopene.
Fruits: lemon, citron palm ("Buddha's hand"), pineapple, yellow pear, yellow fig.
Vegetables: yellow pumpkin, yellow tomatoes, yellow peppers, corn (scientifically speaking, this is not a vegetable, but a grain crop), and yellow ("golden") beets.
4. Green
Not surprisingly, green vegetables and fruits are traditionally considered extremely healthy, as they contain vitamins A, C, K, antioxidants, as well as chlorophyll, lutein, zeaxanthin and folic acid. Green vegetables help reduce the level of "bad" cholesterol and the risk of cancer, normalize high blood pressure. They are also good for the eyes, strengthen the immune system, improve digestion (due to their high fiber content) and provide the body with calcium, which is important for bones and teeth.
Fruits: kiwi, green tomatoes, zucchini, sweet green peppers, pear, avocado, green grapes, green apples, round "
Vegetables: spinach, broccoli, asparagus, celery, peas, green beans, artichokes, okra, and all dark green leafy greens (various types of spinach, kale, and others).
5. Blue and purple
Scientists had to combine blue and purple fruits and vegetables into one group, because it is impossible to separate them chemically. Foods appear blue or purple due to the presence of substances such as anthocyanin and resveratrol. The final color will depend on acid-base balance product.
Anthocyanins have anti-inflammatory and anticarcinogenic effects, help reduce the risk of cardiovascular disease and diabetes, and are useful in combating obesity and obesity. Resveratrol is a substance that prevents aging, has a pronounced anti-inflammatory effect, and also lowers cholesterol, reduces the risk of cancer and Alzheimer's disease.
Blue and purple foods contain lutein (important for good vision), vitamin C, quercetin, and are generally beneficial for health and longevity.
Fruits: blueberries, blackberries, figs (figs), dark grapes, currants, plums, olives, prunes, elderberries, acai berries, maca berries, raisins.
Vegetables: Eggplant, purple asparagus, red cabbage, lilac carrots, purple flesh potatoes.
6. White / brown
You can get so carried away by eating delicious colorful vegetables and fruits that you completely forget about ... white! And this would be a big mistake, because they contain useful substances - anthoxanthins (which help to lower cholesterol and high blood pressure), as well as sulfur (it detoxifies the liver, is good for the protein structure and skin health), allicin (it has anti-cancer properties ) and quercetin (anti-inflammatory effect).
White fruits and vegetables strengthen the immune system and help control weight. The most useful ones are dark (brown) on the outside and white on the inside (like a pear or
Other healthy white foods: cauliflower and cabbage, onion, garlic, mushrooms, ginger, Jerusalem artichoke, parsnip, kohlrabi, turnip, potatoes, fennel and white (sweet) corn.
7. Black
Another color that you don't think about at first when imagining a fruit and vegetable "rainbow"! But you can't lose sight of it, because many black fruits and vegetables are recognized as superfoods. It is usually the black vegan foods that contain the most antioxidants, which is why the color is so intense. It's a great source of anthocyanins - powerful phytonutrients that fight cardiovascular disease, diabetes, and some cancers!
Black foods (not just fruits and vegetables): black lentils, black or wild rice, black garlic, shiitake mushrooms, black beans, and black chia seeds.
Here is such a wonderful fruit and vegetable palette. As a rewarding experiment, try eating a different color every day for seven days - and on weekends, you can say you've “ate a rainbow” in a week!
Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to taste some unfamiliar fruit. Accustomed to apples and oranges, tourists hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is a gastronomic revelation that can become one of the brightest impressions of the entire trip.
Below are exotic fruits from different countries - with photos, descriptions and English equivalents of names.
Durian
The fruit of durian - "a fruit with the taste of heaven and the smell of hell" - irregular oval shape, with very sharp thorns. Under the skin there is a viscous pulp with a unique taste. The "king of fruits" has a pungent ammonium smell, so strong that durian is forbidden to be transported on airplanes and taken into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. The most fragrant and most exotic fruit in Thailand is very rich in vitamins and nutrients.
A few rules for those wishing to taste (by no means try!) Durian:
- Do not try to pick the fruit yourself, especially in the off-season. Ask the seller to cut and pack it in transparencies. Or find a pre-packaged fruit in the supermarket.
- Press lightly on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic flesh already smells unpleasant.
- It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of enormous strength. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered by the coolness of mangosteen.
Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.
Season: from April to September, depending on the region.
Mangosteen
Other names are mangosteen, mangosteen. It is a delicate fruit with thick purple skin and round leaves at the stem. The white pulp resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen there are six or more soft white lobules: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and squeeze lightly: the peel should not be tough, but not very soft either. If the skin is punctured unevenly in different places, the fruit is already stale. You can open the fruit by making a hole in the skin with a knife and fingers. Do not try to grab the slices with your hands: the pulp is so tender that you just crush it. It tolerates transportation well.
Where to try: Myanmar, Thailand, Vietnam, Cambodia, Malaysia, India, Philippines, Sri Lanka, Colombia, Panama, Costa Rica.
Season:
Jackfruit
Other names are Indian breadfruit, eve. It is a large fruit with thick, spiny yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a pear of the "duchess" variety. The segments are separated from each other and sold in sachets. Ripe pulp is eaten fresh, unripe cooked. Jackfruit is mixed with other fruits, added to ice cream, coconut milk. The seeds are edible when boiled.
Where to try: Philippines, Thailand, Vietnam, Malaysia, Cambodia, Singapore.
Season: from January to August, depending on the region.
Lychee
Other names are litchi, Chinese plum. Heart-shaped or round fruit grows in clusters. Under the bright red peel - white transparent flesh, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits sold canned or in plastic bags.
Where to try: Thailand, Cambodia, Indonesia, Australia, China.
Season: from May to July.
Mango
One of the most popular fruits in all tropical countries. The fruits are large, ovoid, elongated or spherical in shape. The pulp is yellow and orange, juicy, sweet. The smell of mango resembles the aroma of apricot, rose, melon, lemon. They also eat unripe green fruits - they are eaten with salt and pepper. It is convenient to peel the fruit with a sharp knife.
Where to try: Philippines, India, Thailand, Indonesia, Myanmar, Vietnam, China, Pakistan, Mexico, Brazil, Cuba.
Season: year-round; peak in Thailand from March to May, in Vietnam in winter and spring, in Indonesia from September to December.
Papaya
Large fruit with yellow-green skin. The cylindrical fruits of exotic fruits reach 20 centimeters in length. The taste is a cross between melon and pumpkin. Ripe papaya has a bright orange, unusually tender flesh that is pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (catfish tam), it is fried, meat is stewed with it.
Where to try: India, Thailand, Sri Lanka, Bali, Indonesia, Philippines, Mexico, Brazil, Colombia.
Season: all year round.
Longan
Other names are lam-yay, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy, it has a lot of calories. The easily peeled skin covers the transparent white or pink flesh, which is close in consistency to jelly. There is a large black bone in the heart of the fruit. Longan is good for your health, but you shouldn't eat a lot at once: it will lead to an increase in body temperature.
Where to try: Thailand, Vietnam, Cambodia, China.
Season: from mid June to mid September.
Rambutan
Rambutan is one of the most famous tropical fruits, which is characterized by "increased hairiness". Under the red, fleecy skin, there is a white translucent flesh with a sweet taste. To get to it, you need to "twist" the fruit in the middle. The fruits are eaten fresh or canned with sugar. Raw seeds are poisonous, while roasted seeds are harmless. When choosing, you need to be guided by color: the pinker the better.
Where to try: Malaysia, Thailand, Indonesia, Philippines, India, partly Colombia, Ecuador, Cuba.
Season: from mid-April to mid-October.
Pitaya
Other names are pitahaya, long yang, "dragon fruit", "dragonfruit". It is the fruit of a cactus from the genus Hylocereus (sweet pitaya). Very beautiful in appearance: bright pink, the size of a large apple, slightly elongated. The rind is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), you can see dense white, red or purple flesh inside with many small seeds. Good in fruit cocktails paired with lime.
Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.
Season: all year round.
Carambola
Other names are "tropical stars", starfruit, camrak. Its yellow or green fruits resemble bell peppers in size and shape. On the cut, they are star-shaped - hence the name. Ripe fruits are juicy, with a slight floral taste, not very sweet. Unripe fruits contain a lot of vitamin C. They are good in salads and cocktails, they do not need to be peeled.
Where to try: Borneo island, Thailand, Indonesia.
Season: all year round.
Pomelo
This fruit has many names - pomela, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow flesh, which, however, is much sweeter. It is widely used in cooking and cosmetology. Smell is the best guide when buying: the stronger it is, the more concentrated, rich and fresh the taste of the pomelo will be.
Where to try: Malaysia, China, Japan, Vietnam, India, Indonesia, Tahiti island, Israel, USA.
Season: all year round.
Guava
Other names are guiava, guayava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to seed. When ripe, the fruit turns yellow, and it is eaten with the skin - to improve digestion and stimulate the heart. When unripe, it is eaten like a green mango, sprinkled with spices and salt.
Where to try: Indonesia, Thailand, Vietnam, Malaysia, Egypt, Tunisia.
Season: all year round.
Sapodilla
Other names are sapotilla, wood potato, achra, chiku. A fruit that looks like a kiwi or plum. The ripe fruit has a milky caramel taste. Sapodilla can "knit" a little, like a persimmon. Most often it is used for making desserts and salads. Unripe fruits are used in cosmetology and folk medicine.
Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).
Season: from September to December.
Sugar Apple
Very healthy pale green fruit. Under the pronounced bumpy skin of a marsh-green color, sweet aromatic flesh and beans the size of beans are hidden. An aroma with subtle coniferous notes. Ripe fruits are moderately soft to the touch, unripe - tough, overripe fall apart in the hands. Serves as the basis for Thai ice cream.
Where to try: Thailand, Philippines, Vietnam, Indonesia, Australia, China.
Season: from June to September.
Chompoo
Other names are rose apple, Malabar plum. It resembles sweet peppers in shape. It comes in both pink and light green. The pulp is white, firm. You don't need to clean it, there are no bones. The taste is not particularly prominent and looks more like slightly sweetened water. But chilled, these tropical fruits are good thirst quenchers.
Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.
Season: all year round.
Aki (Ackee)
Aki, or delicious bligia, is pear-shaped with a red-yellow or orange peel. After full ripening, the fruit bursts, and a creamy pulp with large glossy seeds comes out. These are the most dangerous exotic fruits in the world: unripe (unopened) fruits are highly toxic due to the high content of toxins. They can be eaten only after special processing, for example, prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the peel of unripe fruit, and the pulp is used for fishing.
Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.
Season: from January to March and from June to August.
Ambarella
Other names are Citera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin, tough skin are collected in bunches. Inside - crispy, juicy, yellow pulp and a hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, preserves, marmalade are prepared from them, unripe fruits are used as a side dish, added to soups.
Where to try: Indonesia, India, Malaysia, Philippines, Fiji, Australia, Jamaica, Venezuela, Brazil, Suriname.
Season: from July to August.
Bambangan
Winner in the category "The most dear taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a little harsh. To get to the pulp, you just need to peel off the skin. The fruit is also added to side dishes.
Where to try: the island of Borneo (Malaysian part).
Salak
Other names are lard, herring, rakum, "snake fruit". Small round or oblong fruits grow in clusters. Color - red or brown. The rind is covered with small thorns and can be easily removed with a knife. There are three sweet segments inside. The taste is rich, sweet and sour, reminiscent of either persimmon or pear.
Where to try: Thailand, Indonesia, Malaysia.
Season: all year round.
Bael
Other names are wood apple, stone apple, Bengal quince. When ripe, the gray-green fruit turns yellow or brown. The peel is dense, like a nut, and it is impossible to get to it without a hammer, therefore, the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Baile is eaten fresh or dried. It is also used for making tea and sharbat. The fruit irritates the throat, causing perspiration, so the first experience with the baile may be unsuccessful.
Where to try: India, Sri Lanka, Bangladesh, Pakistan, Indonesia, Malaysia, Philippines, Thailand.
Season: from November to December.
Kiwano
Also - horned melon, African cucumber, horned cucumber. When ripe, the shell becomes covered with yellow thorns, and the flesh acquires a rich green color. The oblong fruits are not peeled, but cut like a melon or a watermelon. The taste is a cross between banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and savory dishes, as well as pickled. Unripe fruits are edible too.
Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).
Season: all year round.
Miracle Fruit
Other names are wonderful berries, sweetish track. The name of the exotic fruit is absolutely deserved. The taste of the fruit itself does not stand out in any way, but for an hour it will seem to a person that everything that he eats after is sweet. The taste buds are deceived by a special protein contained in the magic fruit - miraculin. Sweet foods, on the other hand, seem tasteless.
Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).
Season: all year round.
Tamarind
Tamarind, or Indian date, belongs to the legume family, but it is also used as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour flesh. It is used as a spice, it is part of the famous Worcester sauce and is used to prepare snacks, desserts and various drinks. Ripe dried tamarind is used to make sweets. As a souvenir, tourists bring home meat sauce and cocktail syrup based on Indian dates.
Where to try: Thailand, Australia, Sudan, Cameroon, Oman, Colombia, Venezuela, Panama.
Season: from October to February.
Marula
Fresh marula is found exclusively on the African continent, and all because after ripening, the fruits begin to ferment in a matter of days. It turns out such a low-alcohol drink (you can find elephants "intoxicated" from Marula). Ripe fruits are yellow in color, resembling a plum in appearance. The pulp is white, with a hard bone. Until the fermentation process begins, it has a pleasant aroma and unsweetened taste.
Where to try: South Africa (Mauritius, Madagascar, Zimbabwe, Botswana, etc.)
Season: since March.
Kumquat
Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, really like mini oranges, the crust is very thin. Whole edible, excluding seeds. It tastes slightly sour than orange, smells like lime.
Where to try: China, Japan, Southeast Asia, the Middle East, Greece (Corfu), USA (Florida).
Season: May to June, available all year round.
Citron
Other names are Buddha's hand, zedrat, Corsican lemon. Behind the external originality lies a trivial content: oblong fruits - an almost solid rind, reminiscent of lemon in taste, and violet in smell. It can only be used to make stewed fruit, jelly and candied fruits. Often the hand of the Buddha is planted in a pot as an ornamental plant.
Where to try: China, Japan, Malaysia, Indonesia, Thailand, Vietnam, India.
Season: from October to December.
Pepino Dulce
Also - sweet cucumber, melon pear. Formally, this is a berry, albeit a very large one. Fruits are varied, come in different sizes, shapes and colors, some are bright yellow in color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino is tasteless, as well as unripe.
Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.
Season: all year round.
Mamey
Other names are sapote. The fruit is small, round. Inside - orange pulp, to taste, as you might guess, resembles an apricot. It is added to pies and cakes, canned, and jelly is made from unripe fruits.
Where to try: Colombia, Mexico, Ecuador, Venezuela, Antilles, USA (Florida, Hawaii), Southeast Asia.
Naranjilla
Other names are naranjilla, lulo, the golden fruit of the Andes. Outwardly, naranjilla resembles a shaggy tomato, although it tastes like pineapple and strawberries. The pulp juice is used to make fruit salads, ice cream, yoghurts, biscuits, sweet gravies and cocktails.
Where to try: Venezuela, Panama, Peru, Ecuador, Costa Rica, Colombia, Chile.
Season: from September to November.
Other names are Indian mulberry, cheese fruit, pork apple. The fruit is the size of a potato or a large plum, the skin is translucent. When ripe, noni turns from green to yellow and almost white. Noni has a pungent aroma and bitter taste, which is why it is sometimes called the "emetic fruit". Popular rumor attributes noni properties to cure almost half of the diseases, and some call it the most useful exotic fruit.
Where to try: Malaysia, Polynesia, Australia, Southeast Asia.
Season: all year round.
Jabuticaba
Also - jaboticaba, a Brazilian grape tree. Fruits, which look like grapes or currant berries, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic beverages, jellies, marmalade are made from the pulp.
The juicy and fragrant fruits resemble a melon in shape, reach 25 centimeters in length and 12 centimeters in width. The skin is slightly hard, reddish brown. The pulp is white, sour-sweet, the seeds are located in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolate. It is believed that the most delicious cupuasu is the one that itself fell to the ground.
Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.
Season: all year round.
Marang
Maranga fruits are elongated, thick skin covered with thorns, which harden as they ripen. Inside there are white segments with seeds, sometimes quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles an ice cream in a waffle cup, others that it resembles a marshmallow. Still others cannot describe their feelings at all. Marang is not exported because it deteriorates instantly. If, when pressed, the dents do not straighten, it is urgently necessary to eat it. If the fruit lends itself slightly to squeezing, it should be allowed to lie down for a couple of days. Marang is usually eaten fresh, but is also used in desserts and cocktails. The seeds are fried or boiled.
Where to try: Philippines, Brunei, Malaysia, Borneo island, Australia.
Season: from August to the end of April.
Fruits of thailand
Fruit is sold year-round, although off-season mangosteen, for example, is not very common, and pineapples are twice as expensive. You can buy in the markets, from street stalls, from merchants with mobile carts.
Pineapple, banana, guava, jackfruit, durian, melon, carambola, coconut, lychee, longan, longkong, mango, mangosteen, tangerine, mapla, noina, papaya, pitahaya, pomelo, rambutan, herring, sapodilla, tamarind, jujuba.
Vietnamese fruits
Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most of all fruits are in the south of Vietnam. In the off-season, prices for especially exotic fruits can rise 2-3 times.
Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passionfruit, milk apple, mombin, noina, papaya, pitahaya, rambuta , rose apple, sapodilla, tangerine, citron.
Fruit of India
India is located in several climatic zones at once, which creates favorable conditions for growing fruits, typical for both tropical and temperate zones (highlands). On the shelves you can find familiar apples, peaches and grapes and exotic coconuts, papaya and sapodilla.
Avocado, pineapple, anonna (cherimoya), watermelon, banana, guava, guava, jackfruit, figs, carambola, coconut, mango, tangerine, passionfruit, papaya, sapodilla, tamarind.
Fruits of egypt
The harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is borderline periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are only on the way.
Apricot, quince, orange, watermelon, banana, grapes, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.
Fruit in Cuba
In contrast to the same Egypt, the seasons in Cuba are much more pronounced. You can buy pineapples, oranges, bananas, guava, papaya all year round. In July and August, the most delicious mangoes, summer also starts the season of mammonchillo, cherimoya, carambola and avocado, in spring - coconuts, watermelons, grapefruits.
Avocado, pineapple, annona, orange, banana, Barbados cherry, grapefruit, guava, caimito, carambola, coconut, lime, lemon, mamonchillo, mango, passionfruit, papaya, sapodilla, tamarind, cherimoya.
Fruit in the Dominican Republic
In the tropical Dominican Republic, predictably there are a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadilla, mammonchillo and sapots.
Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mammonchillo, mammon, mango, passionfruit, sea grape, medlar, noni, papaya, pitahaya, sapota.
- Orange
- persimmon
- pumpkin
- carrot
- Bell pepper
- apricot
- corn
- peach.
fruits: orange, peach, tangerine, lemon, grapefruit, apple, banana, pear, pineapple, melon
vegetables: carrots, pumpkin, tomato, bell pepper (bulgarian), corn
apricots, peaches, mangoes, nectarines, papaya, persimmons, sea buckthorn, pineapple, pumpkin, corn, sweet potatoes (yam), yellow turnips, carrots, yellow and orange citrus fruits, yellow apples, yellow and orange melons, bell peppers
There are many such fruits, but first of all:
Orange / mandarin (an irreplaceable food attribute of many feasts);
Also, apples and melons are orange and yellow (I think these answers are also popular);
Do not forget about the healthy banana and irreplaceable pepper;
It is also worth mentioning lemon, peach and pumpkin (well known to everyone).
Fruits and vegetables of yellow, orange color are:
- Orange;
- lemon;
- A pineapple;
- Persimmon;
- Pumpkin;
- Carrot;
- Apricots;
- Bananas;
- Tangerines;
10.Bulgarian pepper;
- Tomatoes are also yellow. They are delicious and sweet.
What kind of fruits vegetables are yellow and orange? Orange, lemon, melon, carrot, apple, peaches, nectarine, potatoes, pears, bell pepper, tangerine, banana, corn,
A wide variety of fruits and vegetables is spinning in my head, but I can't remember anything else.
The group of orange vegetables and fruits includes: yellow apples, yellow and orange melons, bell peppers, apricots, peaches, mangoes, nectarines, papaya, persimmons, sea buckthorn, pineapple, pumpkin, corn, sweet potatoes (yam), yellow turnips, carrots ...
In the popular game 100 to 1 the correct answers to the question: "What fruits, vegetables are yellow, orange?" will be:
- bananas;
- oranges;
- tangerines;
- apricots;
- pineapples;
- turnip;
- carrot;
- persimmon;
- pepper;
- pumpkin;
- corn.
For an illustrative example, I made a collage of photographs of vegetables and fruits that have orange and yellow colors.
These are vitamins of energy, psychologists advise keeping these colors on the table in front of you on dark, long winter days. Yellow-orange color cheers up and makes life brighter.
Tomatoes, carrots, peppers, zucchini, pumpkin, corn, melon, lemon, apricots, carambola, oranges, persimmons, watermelon, pineapple, bananas, tangerines, pears, apples, pomelo, quince, potatoes, grapefruit and nectarines, that's all that shown in this photo.
Answers to the game 100 to 1, what are yellow, orange fruits and vegetables:
- for sure the orange will come first
- persimmon
- sea buckthorn
- banana
- persimmon
- yellow pepper
- nectarine
- grapefruit
- carrot
- apples
- peach
- pumpkin
- tomato
- corn
- apricot
Vegetables and fruits are yellow because they have a coloring pigment. In orange vegetables and fruits, these are carotenoids, sources of carotene and future vitamin A when eaten. They are all useful as a source of vitamin A.
There are a lot of yellow citrus fruits alone, including exotic ones: orange and lemon, tangerine, grapefruit, kumquat from the Fortunella genus, tangelo, citron, yuzu, sweet fruit; kinglet and persimmon, mango, quince, banana, carrot, apricot, yellow bell pepper, yellow tomatoes, yellow zucchini, melon, apple, pear, as well as exotic fruits like carambola, adam fruit.
Yellow, orange are bright in themselves. Fruits and vegetables with this color seem to raise vitality and mood.
Many fruits and vegetables can be found in yellow and orange colors. For example, such as: apricot, peach, corn, banana, orange, tangerine, lemon, pomelo, grapefruit, pepper, carrot, corn, pumpkin, turnip, quince, cherry plum, pineapple, pear, mango, nectarine, papaya, persimmon, apple.
I constantly try to diversify my family's diet with fruits and vegetables, including yellow and orange flowers. I love peaches, nectarines and apricots, papayas, lemons, oranges, tangerines and other citrus fruits, mangoes, persimmons, pineapples, bananas, I consider yellow apples to be the sweetest. I grow sea buckthorn, corn, pumpkin, zucchini, melons, carrots, bell peppers (yellow), yellow turnips and tomatoes in my garden. All of these fruits and vegetables are very healthy as they contain a lot of vitamins.
Orange is my favorite color. It is not very common in nature. Of orange fruits and vegetables, I can name the following -
The vibrant, rich colors of fruits and vegetables on our plates are not only pleasing to the eye, but also tell a lot about them. useful properties... Did you know that each color in our body performs its own special function to promote health? Read what the colors of fruits and vegetables mean for health.
7 PHOTOS
1. Is the color of fruits and vegetables important?
Yes, availability natural dyes in vegetables and fruits is extremely important. Doctors and nutritionists have proven many years ago that each color has its own special properties, which have different effects on the human body and conditionally divided vegetables and fruits into five main color groups. (Photo: Shutterstock)
2. Yellow and orange vegetables and fruits. Yellow pepper, lemon, carrot, pumpkin, orange, papaya, etc. All of them contain large amounts of beta-carotene, which is known to be the best cancer preventive and also boost our immunity. Beta-carotene is also a beauty agent. Eat plenty of yellow and orange fruits and vegetables if you want to keep you smooth and beautiful skin, thick and healthy hair, strong nails and an elastic body.
This group of fruits and vegetables is also very important for the health of our eyes - it contributes to the maintenance of sharp vision for many years. (Photo: Shutterstock)
3. Green vegetables and fruits. Spinach, Brussels sprouts, lettuce, broccoli, kiwi, green onions, leek, zucchini, cucumber. The natural pigment they contain - chlorophyll - is often called the "living blood" of plants, and its main molecule is almost identical in structure to the hemoglobin molecule. The value of chlorophyll-rich fruits and vegetables is that they cleanse the digestive tract and excretory system of a person, that is, they cleanse the blood and lymphatic fluid, and also contribute to weight loss. The purified organism, as you know, better assimilates all the substances necessary for vital activity, making its owner full of strength and energy. (Photo: Shutterstock)
4. Red fruits and vegetables. Tomatoes, beets, red peppers, cherries, pomegranates, cherries, radishes, strawberries, watermelon. All of them contain lycopene, which has a beneficial effect on the heart: it strengthens it and improves the functioning of the entire cardiovascular system. Lycopene is a powerful antioxidant that lowers cholesterol and has proven anti-cancer effects. Red fruits and vegetables are rich in potassium, which is also known as a friend of the human heart - it regulates the rhythm of its work and blood pressure. (Photo: Shutterstock)
5. White fruits and vegetables. Chinese cabbage, cauliflower, chicory, garlic, onions. They are also called enemies of infection. This group of vegetables is rich in flavonoids (antioxidants) and allicin, which has antibacterial properties. White vegetables, especially those with a characteristic odor, can rightfully be called “natural antibiotics”. They strengthen the immune system and are anti-inflammatory. Flavonoids also act as an antispasmodic and diuretic. White plants also contain sulfur, which helps lower the levels of "bad" cholesterol in the blood. (Photo: Shutterstock)
6. Purple (blue) fruits and vegetables. Blueberries, dark grapes, eggplants, plums, black currants, chokeberries, dark red cranberries. They will help us live to a ripe old age because they contain powerful antioxidants, including anthocyanins. Anthocyanins slow down the aging process, protect us from infections, and also help prevent inflammation of the digestive system and urinary tract. For chronic diseases Bladder the best preventive and therapeutic agent is cranberry. (Photo: Shutterstock)
7. Each color group is important. Fruits and vegetables play a big role in the prevention of our health. And each color is important in its own way, and they bring the best results together, and not separately. Therefore, in order to be healthy and enjoy beauty, we must eat fruits and vegetables from each color group every day. (Photo: Shutterstock)
The color of fruits and vegetables can tell a lot. For example, green vegetables are high in chlorophyll and folic acid, green apples contain more iron and vitamins than red apples, and orange vegetables and fruits are high in beta-carotene.
Today we want to bring to your attention an interesting infographic that shows the relationship between color and nutrient content. For easier perception, we have broken it into parts.
The vibrant colors of fruits and vegetables not only make them appetizing, but also tell us about the beneficial phytonutrients they contain that fight various diseases.
Most people do not consume the desired amount of phytonutrients. This "color deficiency" increases the risk of diseases such as heart disease, osteoporosis, cancer, diabetes and others.
- 31% of people do not eat enough green fruits and vegetables.
- 22% of people do not eat enough red fruits and vegetables.
- 21% of people do not eat enough yellow and orange fruits and vegetables.
- 14% of people do not eat enough white fruits and vegetables.
- 12% of people do not eat enough fruits and vegetables of blue and purple color.
To maximize the beneficial effect, eat one cup of each color mix daily.
Green color
Green color: Green beans, green peas, spinach, green tea, peas, arugula, lettuce, Brussels sprouts, beet tops, legumes, broccoli, Chinese cabbage, black tea, soybeans, collard greens, cabbage, parsley.
Interesting Facts. On average, an adult eats about 32 kg of potatoes (70 lb) a year, while the consumption of Brussels sprouts is limited to just 114 g. And 4 servings of legumes per week reduces the risk of heart disease by 22%.
Green vegetables and fruits are rich in: epigallocatechin-3-gallatam (this is a type of catechin found in large quantities in tea, the effect of epigallocatechin gallate in cancer, multiple sclerosis, HIV infection, on the activity of the brain, skin condition, etc.), isothiocyanates , lutein,
isoflavones, flavonoids, coumestans.
Ways to enrich your daily diet with greens:
- Drink green tea.
- Add kale, spinach, kale, and / or beet greens to smoothies.
- Try to add a variety of greens to your salad.
- Make a vinegar and legume salad.
- Add parsley to hummus.
- Reheat frozen asparagus.
- Cook the stir-fry white cabbage and green beans.
- Include steamed broccoli in your diet.
Red color
Red color: tomatoes, grapefruit, cranberries, watermelon, papaya, persimmons, cherries, pomegranates, chili powder, raspberries, red cabbage.
Interesting Facts. Raspberry seed oil can be used as sunscreen, with a 25-50 SPF filter. It takes about 100 cherries on average to make a glass of cherry juice. On average, adults eat 10-11 kg of tomatoes or products from them per year.
Red vegetables and fruits are rich in: lycopene (not synthesized in human body, its main function is antioxidant), ellagic acid (exhibits hypotensive, cardioprotective, hemostatic, antioxidant, anti-inflammatory, anti-HIV, antitumor, antimutagenic, enzyme-inhibitory effect), hydroxybenzoic acid.
Ways to enrich your daily diet with red fruits and vegetables:
- Use tomato sauce to complement vegetables, pasta, lasagne, and pizza.
- Make cranberry bread.
- Have a grapefruit or watermelon snack.
- Add raspberries and walnuts in oatmeal.
- Add cherries and cocoa to smoothies.
- Cook spicy tomatoes with chili powder.
- Try the red slaw salad.
- Try tomato soup.
Orange color
Orange color: melon, pineapple, ginger, corn, pumpkin, citrus fruits, carrots, mangoes, sweet potatoes, peaches, turmeric.
Interesting Facts. On average, an adult eats about 1.5 kg of sweet potatoes each year. The biological value of beta-carotene increases by 85% when carrots are cooked. 1 cup of acorn squash contains 9 grams of fiber.
Orange vegetables and fruits are rich in: alpha-carotene, beta-carotene, hesperidin (a flavonoid with antioxidant properties), beta-cryptoxanthin (orange-yellow pigment, pro-vitamin A, plays an important role in the prevention of heart disease and is involved in the prevention of uterine and lung cancer, colon cancer ), flavonols, terpenoids, phthalides.
Ways to enrich your daily diet with orange fruits and vegetables:
- Stuffed pumpkin.
- Carrot and sweet potato soup.
- Add turmeric to salad dressings, sauces, and soups.
- Add peaches and pineapples to smoothies.
- Don't forget to eat oranges, tangerines, and melon.
- Mango salad.
- Ginger in sauces, salad dressings and soups.
White color
White color: green tea, coconut, parsnips, apples, garlic, black tea, onions, rutabagas.
Interesting Facts. In order to get rid of "garlic breath", it is enough to eat one apple. In order to preserve phytonutrients, leave the peeled or minced garlic for 10 minutes. For an anticoagulant effect, eat 1 clove of garlic daily.
White vegetables and fruits are rich in: flavonols, allicin (has a bactericidal and fungicidal effect), quercetin (flavonol, which has decongestant, antispasmodic, antihistamine, anti-inflammatory effects; antioxidant, diuretic), sulfides.
Ways to enrich your daily diet with white fruits and vegetables:
- Add onions and garlic to soup or stews.
- Drink green and black tea.
- Snack on apples.
- Add coconut to smoothies (shavings or cream).
- Add parsnips to soups.
- Try mashed cauliflower instead of potato.
Purple
Purple: grapes, plums, peanuts, beets, cocoa, blackberries, eggplants, strawberries, red wine, blueberries, purple potatoes.
Interesting Facts. After eating beets, in 10-15% of the population, urine becomes pink. In order to lower your blood pressure, you need to drink 500 ml of beetroot juice. A handful of prunes contains 6 g of sorbitol, which has a laxative effect on the body.
Purple vegetables and fruits are rich in: anthocyanins, resveratrol, hydroxycinnamic acids.
Ways to enrich your daily diet with purple fruits and vegetables:
- Snack on grapes and strawberries.
- Add blueberries and cranberries to your oatmeal.
- Add blackberries to smoothies.
- Eggplant curry.
- Baked beetroot salad.