Dark fruits and vegetables not only contain vitamins, minerals, dietary fiber and other nutrients, but also rich in natural pigments, such as β-carotene, lutein and zeaxanthin, lycopene, anthocyanins, chlorophyll, etc. In general, the higher the content of these substances, the darker the color of fruits and vegetables.
Dark green fruits and vegetables: rape, spinach, leeks, celery, water spinach, lettuce leaves, lettuce, broccoli, chrysanthemum, radish tassels, lettuce, green peppers, kiwifruit, etc.
Orange fruits and vegetables: carrots, pumpkin, yellow peppers, mangoes, oranges, tangerines, grapefruits, cantaloupe, persimmons, etc.
Red, purple and black fruits and vegetables: tomatoes, red peppers, red peppers, red amaranth, purple cabbage, purple lettuce, purple onions, seaweed, mulberries, black goji berries, blueberries, bayberry, cherries, watermelon, etc.
The article is excerpted from—Xue Qingxin, member of the Chinese Nutrition Society, registered dietitian, health manager, public nutritionist