Normally, we would know already the importance of eating green (leafy) and red colored fruits and vegetables. Now is time to find out the benefits of orange and yellow colored ones.
Packed with Nutrients
These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.
The nutrients help our bodies in many different ways, from our eyes to our bones:
- Aids in eye health and reduces the risk of macular degeneration of the eye
- Reduces the risk of prostate cancer
- Lowers blood pressure
- Lowers LDL cholesterol (the bad cholesterol)
- Promotes healthy joints
- Promotes collagen formation
- Fights harmful free radicals in the body
- Encourages pH balance of the body
- Boosts immune system
Builds healthier bones by working with calcium and magnesium
*Here are some more benefits with a short explanation:
Fight breast cancer early
Retinoic acid is a substance derived from vitamin A that is plentiful in sweet potatoes and carrots.
Beta-carotene helps to regulate our immune system and maintain good vision. It’s a fat-soluble nutrient, and a study showed that stir-frying certain veggies with a little oil led to a large increase—63 percent for carrots and 53 percent for pumpkin—in the amount of beta-carotene the body could use.
Love your heart
Add a raw carrot to lunch and take advantage of its high level of alpha- and beta-carotene, antioxidants that help to fight oxygen-related damage in the body.
Protect your eyes
Pumpkins and carrots are rich in lutein and zeaxanthin, two plant pigments that help prevent cataracts.
Rev up your immune system
Because of its role in blood cell growth and protein metabolism, vitamin B6 helps our immune system produce antibodies to fight disease.
Check out the links below for more information