Colors of fruits and vegetables
Fruit and vegetables are considered edible parts of plants such as its seeds, flowers, buds, leaves, stems, shoots and roots.
Fruits and vegetables tend to be worth more per pound than other types of food. However, they may also require more labor than for many other types of food. Fruits are normally eaten in their uncooked form such as in berries or after peeling oranges, bananas, papayas and mangoes.
The colors of fruits and vegetables are often linked to the nutrients and chemical compounds they contain.
Purple and blue fruits and vegetables contain high antioxidant properties that can reduce the risks of cancer, stroke and heart disease. Examples are beetroot, red cabbage, eggplants, blackberries, blueberries, purple grapes, plums, and passionfruit.
Red fruit and vegetables can help lower the risk of cancer and improve heart health. Examples are red peppers, radish, tomatoes, red apple, cactus pear, cherry, red grape, red and pink grapefruit, red guava, raspberry, strawberry, and watermelon.
Orange and yellow fruits and vegetables contain carotenoids that help keep eyes healthy. Examples are Carrots, pumpkins, squash, apricot, grapefruit, lemon, mango, melon, nectarine, orange, papaya, peach, and pineapple.
Brown and white blue fruits and vegetables contain high amounts of Phytochemicals with antiviral and antibacterial properties as well as potassium. Examples are cauliflower, chives, garlic, ginger, leeks, onions, bananas, durian, jackfruit, white peach and brown pears.
Green fruits and vegetables contain high amounts of Phytochemicals with anti-cancer properties. Examples are asparagus, green bean, bok choy, broccoli, cabbage, green peppers, cucumber, lettuce, peas, spinach, green apples, avocados, green grapes, kiwifruit, and limes.
Many types of vegetables are also often eaten uncooked, as in salads. Some vegetables such as green beans must be cooked before they are eaten. Women produce much of the world’s fresh produce, and they are often responsible for the growing, harvesting and processing. Small-scale producers supply the fruit and vegetable requirements of mass markets in most developing countries.
Eating fruit and vegetables is good for the body, but few people consume even the minimum amounts. WHO currently recommends consuming at least 400 grams of fruit and vegetables each day or five servings of 80 grams each. The ideal amount depends on many factors, including age, sex, and level of physical activity.
Did you know there is no widely accepted definition for either fruit or vegetables?
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