What are the benefits of vegetables and fruits of different colors? What are useful purple and blue vegetables, fruits and berries.

The variety of colors of vegetables and fruits is not only pleasing to the eye, but also important for our health.
They can tell a lot about their beneficial properties. Each color has its own specific function in our body. What do the colors of fruits and vegetables mean for health, read here.

Does the color of fruits and vegetables matter?

Yes, the presence of natural dyes in fruits and vegetables is extremely important. Many years ago, doctors and nutritionists proved that each color has its own special properties that affect the human body in different ways and conventionally divided vegetables and fruits into five main color groups.

Yellow and orange vegetables and fruits

Yellow pepper, lemon, carrot, pumpkin, orange, papaya, etc. All of them contain a large amount of beta-carotene, which is known to be the best preventive agent against cancer and also boosts our immunity. Beta-carotene is also a beauty product. Eat plenty of yellow and orange fruits and vegetables if you want to have smooth and beautiful skin, thick and healthy hair, strong nails and a firm body.

This group of fruits and vegetables is also very important for the health of our eyes - it contributes to maintaining sharp vision for many years.

Green vegetables and fruits

Spinach, Brussels sprouts, lettuce, broccoli, kiwi, green onion, leek, zucchini, cucumber. The natural pigment contained in them - 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 fruits and vegetables rich in chlorophyll lies in the fact that they cleanse the digestive tract and excretory system of a person, that is, they purify the blood and lymphatic fluid, and also contribute to weight loss. Purified, as you know, better absorbs all the substances necessary for life, making its owner full of strength and energy.

Red fruits and vegetables

Tomatoes, beets, red peppers, cherries, pomegranates, sweet 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 a proven anti-cancer effect. 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.

White fruits and vegetables

Chinese cabbage, cauliflower, chicory, garlic, onion. 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 rightly be called "natural antibiotics." They strengthen the immune system and have an anti-inflammatory effect. Flavonoids also act as an antispasmodic and diuretic. White plants also contain sulfur, which helps to reduce the level of "bad" cholesterol in the blood.

Purple (blue) fruits and vegetables

Blueberries, dark grapes, eggplant, plums, black currants, chokeberry, 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 help prevent inflammation of the digestive system and urinary tract. In chronic diseases of the bladder, the best preventive and therapeutic agent is cranberries.

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.

What a variety of colors has the color of vegetables and fruits. Proper nutrition has many different nuances, which many are not even aware of.

For example, you know that it is important to include vegetables and fruits in your diet, but they also need to be in all colors of the rainbow! And below we will tell you why and for what.

The color of vegetables and fruits

Often, a person’s daily diet is compiled depending on his taste, season and financial capabilities.

Some prefer meat and dishes from it, others try to eat more vegetables and fruits. Do you know what is best for your health?

The answer is obvious - fruits and vegetables. They are low in calories and high in minerals, fiber and vitamins. They also have phytonutrients.

The word is of course incomprehensible, but we will explain it in a simple way. Phytonutrients are the backbone of the immune system. They not only give a certain color to the product, but also protect our body from all diseases, including heart disease and cancer.

Scientists have long proven that the color of a fruit or vegetable can determine the composition of phytonutrients in it and find out its benefits. Let's look at this rainbow in more detail.

Red fruits and vegetables

Thanks to red fruits or vegetables, the body receives ellagic acid And lycopene. With their help, the work of the heart and blood vessels improves, vitality rises. And red fruits help to cope with depression.

This may include: watermelon, red bell pepper and grapes, cherries, tomatoes and papaya, strawberries and raspberries, red currants.

Orange vegetables and fruits

Fruits are orange in color and rich in beta-carotene. And this substance strengthens the immune system, has a good effect on digestion and helps to absorb nutrients in the body and get rid of microbes and bacteria that enter the body.

In addition, orange products contain a lot folic acid And vitamin C, which minimize the risks of developing fetal defects in pregnant women and have a positive effect on the cardiovascular system.

This may include: apricots, mangoes, pumpkins, oranges, carrots and corn.

Yellow vegetables and fruits

Yellow fruits and vegetables contain:

• alpha carotene;
• beta-carotene;
• beta-cryptoxanthin;
• curcumin;
• lutein;
• zeaxanthin;
• vitamin C.
• hesperidin;

Thus, yellow fruits contribute to the rejuvenation of cells in the body, the speedy healing of cuts on the skin and improvement of vision. In addition, the capillaries will work better.

Note that curcumin perfectly relieves inflammatory processes in the body.

And according to scientists, yellow foods speed up the work of the brain and activate physical activity and even relieve depression.

This may include: mustard, honey, melon, pineapple, yellow cherry plum, bell pepper and apples, lemon and potatoes.

Green vegetables and fruits

It must be said right away that this color is the most important in the “culinary rainbow”.

Green products contain: isothiocyanite(responsible for cell growth) isoflavones(the basis of a healthy skeletal system) and epigallocatechin(responsible for the level of cholesterol in the blood).

In addition, greens are rich in vitamins of all groups ( A, B, C E, K), minerals, folates and potassium. So green fruits and vegetables should be in your daily diet!

They help to normalize blood pressure, relieve stress and are extremely beneficial for vision.

This may include: parsley, dill, sorrel, cucumbers, grapes, apples, peas, green beans, avocados, cabbage, spinach, broccoli and others.

What does blue mean

This may include: blueberries and plums.

blue vegetables

Products of this color contain anticyanins. This substance is a good remedy for muscle pain and tachycardia.

The undisputed leader of the group is blueberries, which contain not only antioxidants, but also vitamins C, K and fiber.

This may include: blueberries, grapes and prunes.

purple vegetable

Purple fruits and vegetables help with heartburn, bloating and acidity. They also strengthen the immune system and relieve eye strain.

This may include: eggplant, grapes and blackberries.

Fruits and vegetables in white

This "neutral" food group is rich in carbohydrates, quercetin and allistin. The substance quercetin is responsible for the absorption of vitamin C and the normalization of the work of the vessels of the circulatory system.

And allistin not only copes with high blood pressure and cholesterol, but also normalizes blood sugar levels.

This may include: pears, bananas, rice, onions, garlic and coconut pulp.

Summing up

Finally, I would like to say that you should not focus on a particular color or fruit, but try to diversify your diet as much as possible. It is desirable that at least “three colors of the rainbow” appear on the plate. This will give your body all the nutrients it needs.

Only the most timid traveler, finding himself in an exotic country, embarrassed by the appearance, smell or name, will refuse to try some unfamiliar fruit. Accustomed to apples and oranges, tourists can hardly force themselves to bite off a piece of mangosteen, durian or herring. Meanwhile, it is the gastronomic revelation that can become one of the most vivid impressions of the entire trip.

Below are exotic fruits from different countries - with a photo, description and English equivalents of names.

Durian

The fruits of durian - "a fruit with the taste of heaven and the smell of hell" - are irregular oval in shape, with very sharp thorns. Under the skin - viscous pulp with a unique taste. The “king of fruits” has a strong ammonium smell, so strong that durian is forbidden to be transported on airplanes and carried into hotel rooms, as evidenced by the corresponding posters and signs at the entrance. Thailand's most fragrant and most exotic fruit is very rich in vitamins and nutrients.

A few rules for those who want to taste (by no means try!) Durian:

• Do not try to choose the fruit yourself, especially in the off season. Ask the seller about this, let him cut and pack it in a transparent film. Or find already packaged fruit in the supermarket.
• Lightly press down on the pulp. It should not be elastic, but easily slip under your fingers, like butter. Elastic pulp already smells unpleasant.
• It is undesirable to combine with alcohol, since the pulp of durian acts on the body as a stimulant of great power. Thais believe that durian warms the body, and a Thai proverb says that the "heat" of durian can be tempered with the coolness of mangosteen.

Where to try: Thailand, Philippines, Vietnam, Malaysia, Cambodia.

Season: 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 flesh resembles a peeled orange and has an indescribable sweet and sour taste. Inside the mangosteen are six or more soft white slices: the more there are, the fewer seeds. To choose the right mangosteen, you need to take the most purple fruits in your hand and gently squeeze: the peel should not be hard, but not very soft either. If the skin breaks unevenly in different places, the fetus is already stale. You can open the fruit by making a hole in the peel with a knife and fingers. Do not try to take the slices with your hands: the pulp is so tender that you just crush it. Handles 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, spiky, yellow-green skin. The pulp is yellow, sweet, with an unusual smell and taste of a Duchesse pear. The segments are separated from each other and sold in bags. The ripened pulp is eaten fresh, the unripe is 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: January to August, depending on the region.

Lychee (Lychee)

Other names are litchi, Chinese plum. The heart-shaped or round fruit grows in clusters. Under the bright red skin is a white transparent pulp, juicy and sweet in taste. In the off-season in Asian countries, these tropical fruits Sold in canned form 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. Unripe green fruits are also eaten - 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. Taste is a cross between melon and pumpkin. Ripe papaya has bright orange flesh that is extraordinarily tender and pleasant to eat and aids in digestion. Unripe papaya is added to a spicy Thai salad (som tam), it is fried, and 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-yai, "dragon's eye". It is a round, brown fruit that looks like a small potato. Very sweet and juicy and high in calories. Easily peelable skin covers a transparent white or pink pulp, close in consistency to jelly. In the core of the fruit is a large black bone. Longan is good for health, but you should not eat a lot at once: this will lead to an increase in body temperature.

Where to try: Thailand, Vietnam, Cambodia, China.

Season: 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 lies 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: mid-April to mid-October.

Pitaya

Other names are pitahaya, long yang, "dragon fruit", "dragon fruit". This 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 peel is covered with large scales, the edges are green. If you remove the skin (as in the case of an orange), inside you can see a dense white, red or purple flesh with many small seeds. Good in fruit cocktails in combination with lime.

Where to try: Vietnam, Thailand, Philippines, Indonesia, Sri Lanka, Malaysia, China, Taiwan, partially Japan, USA, Australia, Israel.

Season: all year round.

Carambola (Carambola)

Other names are "tropical stars", starfruit, kamrak. Its yellow or green fruits are similar in size and shape to sweet peppers. On the cut, they have the shape of a star - 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 smoothies, they do not need to be peeled.

Where to try: Borneo island, Thailand, Indonesia.

Season: all year round.

Pomelo

This fruit has a lot of names - pomelo, pamela, pompelmus, Chinese grapefruit, sheddock, etc. The citrus fruit looks like a huge grapefruit with white, pink or yellow pulp, which, however, is much sweeter. It is widely used in cooking and cosmetology. The 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, Israel, USA.

Season: all year round.

Guava

Other names are guava, guava. Round, oblong or pear-shaped fruit (4 to 15 centimeters) with white flesh and yellow hard seeds. Edible from skin to bone. When ripe, the fruit turns yellow, and it is eaten with the peel - to improve digestion and stimulate the heart. 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 (Sapodilla)

Other names are sapotilla, tree potato, akhra, chicu. A fruit that looks like a kiwi or a 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 traditional medicine.

Where to try: Vietnam, Thailand, Philippines, Cambodia, Malaysia, Indonesia, Sri Lanka, India, USA (Hawaii).

Season: from September to December.

Sugar Apple

A very useful pale green fruit. Under the pronouncedly bumpy marsh-green skin, sweet, fragrant flesh and bean-sized seeds are hidden. Aroma with barely perceptible coniferous notes. Ripe fruits are moderately soft to the touch, unripe - hard, overripe falling 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 is shaped like a sweet pepper. It comes in both pink and light green. The pulp is white, dense. It is not necessary to clean it, there are no bones. The taste is not particularly distinguished by anything and resembles more slightly sweetened water. But when chilled, these tropical fruits quench their thirst well.

Where to try: India, Malaysia, Thailand, Sri Lanka, Colombia.

Season: all year round.

Aki (Ackee)

Aki, or bligia delicious, is pear-shaped with a red-yellow or orange skin. 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 poisonous due to the high content of toxins. They can only be eaten after special treatment, such as prolonged boiling. Aki tastes like a walnut. In West Africa, soap is made from the skin of the unripe fruit, and the pulp is used to catch fish.

Where to try: USA (Hawaii), Jamaica, Brazil, Venezuela, Colombia, Ecuador, Australia.

Season: January to March and June to August.

Ambarella (Ambarella)

Other names are Cythera apple, yellow plum, Polynesian plum, sweet mombin. Oval fruits of golden color with a thin hard peel are collected in clusters. Inside - crispy, juicy, yellow flesh and hard bone with thorns. It tastes like a cross between pineapple and mango. Ripe fruits are eaten raw, juices, jams, 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.

Bam-balan (Bambangan)

Winner in the nomination "The most native taste". Bam-balan resembles borscht with sour cream or mayonnaise. The fruit is oval in shape, dark in color, the smell is a bit harsh. To get to the pulp, you just need to remove the skin. Fruit is also added to garnishes.

Where to try: Borneo island (Malaysian part).

Salak (Salak)

Other names are lard, herring, rakum, "snake fruit". Round or oblong small fruits grow in clusters. Color - red or brown. The peel is covered with small spines 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 (Bael)

Other names are tree apple, stone apple, Bengal quince. When ripe, the gray-green fruit turns yellow or brown. The peel is dense, just like a nut, and it is impossible to get to it without a hammer, so the pulp itself is most often sold in the markets. It is yellow, with fleecy seeds, divided into segments. Bail is eaten fresh or dried. It is also used to make tea and sharbat drink. The fruit has an irritating effect on the throat, causing itching, so the first experience of interacting with bail 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 is covered with yellow spikes, and the flesh becomes a rich green color. Oblong fruits are not peeled, but cut like a melon or watermelon. Taste is a mix of banana, melon, cucumber, kiwi and avocado. In other words, it can be added to both sweet and spicy dishes, as well as pickled. Unripe fruits are also edible.

Where to try: Africa, Australia, New Zealand, Chile, Guatemala, Costa Rica, Israel, USA (California).

Season: all year round.

Magic Fruit (Miracle Fruit)

Other names are wonderful berries, sweet puteria. The name of the exotic fruit was deservedly 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 he eats after is sweet. Taste buds are deceived by a special protein found in magical fruits, miraculin. Sweet foods seem tasteless.

Where to try: West Africa, Puerto Rico, Taiwan, Japan, Australia, Australia, USA (South Florida).

Season: all year round.

Tamarind (Tamarind)

Tamarind, or Indian date, belongs to the legume family, but it is also consumed as a fruit. Curved fruits up to 15 centimeters long with brown skin and sweet and sour pulp. It is used as a spice, is part of the famous Worcestershire sauce and is used to prepare snacks, desserts and various drinks. Sweets are prepared from ripe dried tamarind. 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 (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 meet elephants “drunk” from marula). Ripe fruits are yellow in color and look like plums. The flesh 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 (Kumquat)

Other names are Japanese orange, fortunella, kinkan, golden apple. The fruits are small, really look like mini-oranges, the crust is very thin. Edible whole, excluding bones. It tastes a little sourer than an orange, smells like a lime.

Where to try: China, Japan, Southeast Asia, Middle East, Greece (Corfu), USA (Florida).

Season: from May to June, on sale all year round.

Citron (Citron)

Other names are Buddha's hand, cedrat, Corsican lemon. A trivial content is hidden behind external originality: oblong fruits are an almost continuous peel, reminiscent of lemon in taste and violet in smell. It can only be used for making compotes, jellies 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 (Pepino Dulce)

Also - sweet cucumber, melon pear. Formally, this is a berry, although it is very large. The fruits are varied, come in different sizes, shapes and colors, some have a bright yellow color with red or purple strokes. The pulp tastes like melon, pumpkin and cucumber. Overripe pepino are not tasty, just like unripe ones.

Where to try: Peru, Chile, New Zealand, Turkey, Egypt, Cyprus, Indonesia.

Season: all year round.

Mameya (Mamey)

Other names are sapota. 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 prepared 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 looks like a shaggy tomato, although it tastes like pineapple and strawberries. Juice with pulp is used to make fruit salads, ice cream, yogurt, biscuits, sweet sauces 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, pig 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 sharp aroma and bitter taste, which is why it is sometimes called the "vomit fruit". Popular rumor ascribes to noni the properties of curing 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 (Jabuticaba)

Also Jaboticaba, a Brazilian grape tree. The fruits, which look like grapes or currants, grow in clusters on trunks and main branches. The skin is bitter. Juices, alcoholic drinks, jelly, marmalade are made from the pulp.

Juicy and fragrant fruits are shaped like a melon, reach a length of 25 centimeters, a width of 12 centimeters. The skin is slightly hard, red-brown. The flesh is white, sour-sweet, the seeds are arranged in five nests. It is eaten fresh and used to make juices, yoghurts, liqueurs, jams, sweets and chocolates. It is believed that the most delicious cupuaçu is the one that fell to the ground.

Where to try: Brazil, Colombia, Venezuela, Ecuador, Mexico, Peru, Colombia.

Season: all year round.

Marang

Marang fruits are elongated, thick skin covered with thorns that harden as they ripen. Inside - white slices with seeds, are quite large, with a third of the palm. Everyone describes the taste in their own way. So, some are sure that it resembles a sundae in a waffle cup, others that it resembles marshmallow. Others can't describe their feelings at all. Marang is not exported because it spoils instantly. If the dents do not straighten out when pressed, it must be eaten urgently. If the fetus is slightly squeezable, 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 roasted or boiled.

Where to try: Philippines, Brunei, Malaysia, Borneo, Australia.

Season: from August to the end of April.

fruits of thailand

Fruit is sold all year round, although in the 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, pitaya, pomelo, rambutan, herring, sapodilla, tamarind, jujube.

Fruits of Vietnam

Vietnam, one of the largest suppliers of fruits in the world market, can seriously compete even with Thailand. Most fruit in the south of Vietnam. In the off season, prices for especially exotic fruits can increase by 2-3 times.

Avocado, pineapple, watermelon, banana, guava, jackfruit, durian, melon, star apple, green orange, carambola, coconut, lychee, longan, mango, mangosteen, tangerine, passion fruit, milk apple, mombin, noina, papaya, pitahaya, rambutan , rose apple, sapodilla, tangerine, citron.

fruits of india

India is located in several climatic zones at once, which creates favorable conditions for growing fruits that are characteristic of 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, fig, carambola, coconut, mango, tangerine, passion fruit, papaya, sapodilla, tamarind.

Egyptian fruits

Harvest in Egypt is harvested in spring and autumn, so the "season" of fruit is almost always here. The exception is the border periods, for example, early spring, when the "winter" fruits have already departed, and the "summer" ones are just on the way.

Apricot, quince, orange, watermelon, banana, grape, pomegranate, grapefruit, pear, guava, melon, fig, cantaloupe, carambola, kiwi, red banana, lemon, mango, marania, medlar, pepino, peach, pitaya, pomelo, sugar apple, physalis, date, persimmon.

Fruits in Cuba

In contrast to the same Egypt, the seasons in Cuba are expressed much more clearly. All year round you can buy pineapples, oranges, bananas, guava, papaya. In July-August, the most delicious mangoes, in the summer the season of mamonchillo, cherimoya, carambola and avocado also starts, in the spring - coconuts, watermelons, grapefruits.

Avocado, Pineapple, Annona, Orange, Banana, Barbados Cherry, Grapefruit, Guava, Caimito, Carambola, Coconut, Lime, Lemon, Mamonchillo, Mango, Passion Fruit, Papaya, Sapodilla, Tamarind, Cherimoya.

Fruit in the Dominican Republic

In the tropical Dominican Republic, there are predictably a lot of fruits: from the most familiar ones like bananas and pineapples to exotic ones - granadillas, mamonchillos and sapots.

Avocado, pineapple, annona, watermelon, banana, granadilla, pomegranate, grapefruit, guanabana, melon, caimito, kiwi, coconut, mamonchillo, mammon, mango, passionfruit, sea grapes, medlar, noni, papaya, pitahaya, sapota.

The bright saturated colors of fruits and vegetables on our plates are not only pleasing to the eye, but can also tell a lot about their beneficial properties. Did you know that each color performs its own special function in our body to promote health? What do the colors of fruits and vegetables mean for health, read here.

7 PHOTOS

1. Is the color of fruits and vegetables important?

Yes, the presence of natural dyes in fruits and vegetables is extremely important. Many years ago, doctors and nutritionists proved that each color has its own special properties that affect the human body in different ways and conventionally 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 a large amount of beta-carotene, which is known to be the best preventive agent against cancer and also boosts our immunity. Beta-carotene is also a beauty product. Eat plenty of yellow and orange fruits and vegetables if you want to have smooth and beautiful skin, thick and healthy hair, strong nails and a firm body.

This group of fruits and vegetables is also very important for the health of our eyes - it contributes to maintaining sharp vision for many years. (Photo: Shutterstock).

3. Green vegetables and fruits.

Spinach, Brussels sprouts, lettuce, broccoli, kiwi, green onion, leek, zucchini, cucumber. The natural pigment contained in them - 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 fruits and vegetables rich in chlorophyll lies in the fact that they cleanse the digestive tract and excretory system of a person, that is, they purify the blood and lymphatic fluid, and also contribute to weight loss. A cleansed body, as you know, better absorbs all the substances necessary for life, making its owner full of strength and energy. (Photo: Shutterstock).

4. Red fruits and vegetables.

Tomatoes, beets, red peppers, cherries, pomegranates, sweet 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 levels and has a proven anti-cancer effect. 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, onion. 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 rightly be called "natural antibiotics." They strengthen the immune system and have an anti-inflammatory effect. Flavonoids also act as an antispasmodic and diuretic. White plants also contain sulfur, which helps to reduce the level of "bad" cholesterol in the blood. (Photo: Shutterstock).

6. Purple (blue) fruits and vegetables.

Blueberries, dark grapes, eggplant, plums, black currants, chokeberry, 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 help prevent inflammation of the digestive system and urinary tract. In chronic diseases of the bladder, the best preventive and therapeutic agent is cranberries. (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).

These days, dietitians are more and more likely to give the strange, at first glance, advice: “Eat more colorful things.” No, it 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 that are not only extremely beneficial to health and protect against many diseases, but also give foods their bright color.

Scientists have found a relationship between color and beneficial properties of phytonutrients. Surely you would be curious to know what is the meaning and what benefits are hidden behind each specific color - today we will share this information with you. But before we get to the scientific facts, it's worth pointing out that it's been proven that colorful, beautiful, bright food is healthy simply because of its attractive appearance. 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: saturate, including mentally.

And now about the ratio of the colors of vegetables and fruits and the nutrients they contain.

1. Red

Red vegan foods are high in beta-carotene (vitamin A), fiber and antioxidants: vitamin C, flavonol quercetin, lycopene. These substances protect the body from the action of free radicals, from cancer and cardiovascular disease, and also provide tangible support to 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 varieties of apples.
Vegetables: Beets, red peppers (both cayenne and paprika), tomatoes, radishes, red potatoes, red onions, chicory, rhubarb.

2. Orange

Orange fruits and vegetables are very useful, because. contain many antioxidants, including beta-cryptoxanthin and beta-carotene (which is converted into vitamin A in the body). They improve the health of the eyes, skin and respiratory system, help with arthritis, reduce the risk of certain types of cancer. These antioxidants also boost the immune system.

Fruits: oranges (of course!), tangerines, nectarines, apricots, cantaloupe (cantaloupe), mangoes, papaya, peaches.
Vegetables: butternut squash ("walnut" or "musk" gourd), carrots, squash, sweet potatoes.

3. Yellow

Yellow foods are rich in carotenoids (antioxidants that protect against cancer, retinal diseases, and cardiovascular disease) and bioflavonoids, which have a positive effect on the production of collagen (which is responsible for beauty!), Tendons, ligaments, and cartilage. Yellow fruits and vegetables invariably contain vitamin C (which has anti-inflammatory effects), as well as vitamin A, potassium, and lycopene.

Fruits: lemon, citron finger ("Buddha's hand"), pineapple, yellow pear, yellow fig.
Vegetables: yellow squash, yellow tomatoes, yellow peppers, corn (scientifically speaking, it's not a vegetable, but a grain), 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, pears, avocados, green grapes, green apples, round "
Vegetables: spinach, broccoli, asparagus, celery, peas, green beans, artichokes, okra, and all dark green leafy greens (different types of spinach, kale, and other varieties).

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. Products appear blue or purple due to the content of substances such as anthocyanins and resveratrol. The final color will depend on the acid-base balance of the product.

Anthocyanins have anti-inflammatory and anti-carcinogenic effects, help reduce the risk of cardiovascular disease and diabetes, and are useful in the fight against obesity and overweight. 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, maqui berries, raisins.
Vegetables: eggplant, purple asparagus, red cabbage, purple carrots, purple-fleshed potatoes.

6. White\brown

You can get so carried away eating delicious multi-colored vegetables and fruits that you completely forget about ... white ones! And this will be a big mistake, because they contain beneficial substances - anthoxanthins (which help lower cholesterol and high blood pressure), as well as sulfur (it cleanses the liver of toxins, is useful for protein structure and skin health), allicin (it has anti-cancer properties). ) and quercetin (anti-inflammatory action).

White fruits and vegetables strengthen the immune system and help control weight. The most useful of them are dark (brown) on the outside and white on the inside (for example, like a pear or
Other healthy white foods include cauliflower, white cabbage, onions, garlic, mushrooms, ginger, Jerusalem artichoke, parsnips, kohlrabi, turnips, potatoes, fennel, and white (sweet) corn.

7. Black

Another color that you don’t think about at first, imagining a fruit and vegetable “rainbow”! But you can’t lose sight of it, because many black fruits and vegetables are recognized as superfoods. Black vegan foods are usually the ones that contain the most antioxidants, which is why their coloring is so intense. It's a great source of anthocyanins, powerful phytonutrients that fight heart disease, diabetes, and some types of cancer!

Black foods (not just fruits and vegetables): black lentils, black or wild rice, black garlic, shiitake mushrooms, black beans, and black chia seeds.

This is such a wonderful fruit and vegetable palette. As a useful experiment, try eating a different color of food every day for seven days - and on the weekend you can say that you "ate a rainbow" in a week!