Nutrition Value of Food by Its Color

Each color composition contained in the food turned out to contain different nutrients. By eating a variety of vegetables or fruits are colorful can meet the nutritional needs of the body.
1. Yellow or orange. 
Fruits and vegetables that have a yellow and orange color contains beta carotene and alpha carotene. In the body, these two substances are converted into the active form of vitamin A which helps maintain eye health. Beta carotene is also an antioxidant that helps maintain the immune system of children. Fruits and vegetables that are yellow and orange, sweet potatoes, oranges, carrots, pumpkin, peach, mango, apricot, cantaloupe and papaya. Yellow and orange are also identical to the content of vitamin C which is quite a lot. It is true that the fruit is yellow and orange contain high vitamin C and potassium which plays a role in maintaining blood pressure.

2. Green
The green color in vegetables or fruits containing lutein and zeaxantin. Both of these substances are in the eyes and helps prevent eye damage in old age. While the dark green vegetables, such as broccoli contain indoles and isothiocyanates that can help prevent cancer by increasing the production of enzymes that function to eliminate toxins in the body. The darker the green color of vegetables means it contains more chlorophyll and antioxidants. Some green vegetables such as, broccoli, lettuce, spinach, pok choy, kale, mustard greens, green beans, bitter melon, avocado, green apple, melon and kiwi.

3. Red
Red foods contain lycopene, a substance that plays a role in maintaining healthy cells and can protect the body from cancers such as prostate cancer and breast cancer. In addition, the red color in foods also contain anthocyanin which is useful to prevent infection. Foods that have a red color such as red guava, red wine, red peppers, tomatoes, watermelon, beets, cherries, red beans, red apples and red rice. While the red colored vegetables such as red cabbage and red spinach contain flavonoids as substances that protect the body from cancer. Even the red cabbage contains vitamin C two times more than white cabbage.

4. Purple
In order for a child's brain is functioning optimally, try to give purple foods. Fruits or vegetables contain anthocyanins turns purple and proanthocyanin. In addition to optimizing the function of the brain, the two substances is also an antioxidant that is able to maintain a healthy heart. Besides these two substances, the vegetables and fruits that are purple also contains anthycianin which helps reduce the risk of high blood pressure and cholesterol. Fruits and vegetables that have the color purple as blackberries, blueberries, eggplant, purple potatoes, prunes, cranberries, grapes and raspberries. On wine also contains magnesium that the body needs to move stool so easily removed. More and purple colors of fruits and vegetables, indicating that the higher amount of antioxidants. Antioxidants in foods that are purple can prevent cell damage in the body.
5. White
White-colored vegetables such as bananas, soursop, Duku, longan and lychee contains high fiber and vitamin C. Although not too much to contain antioxidants, but the high fiber content to meet daily fiber needs child so that the child easier defecation. While the white vegetable like mushrooms, cauliflower, white radish, bean sprouts and Chinese cabbage contains vitamin E and C as well as anti-cancer compounds.