The properties of vegetables and fruits according to colors


Red fruits and vegetables are distinguished, first of all, by their important antioxidant properties and their ability to prevent cancer and cardiovascular diseases, also protecting the epithelial tissue. Lycopene, contained mainly in tomatoes and watermelon, fights breast and ovarian cancers in women and prostate cancer in men.

Anthocyanins and carotenoids, of which blood oranges, strawberries and cherries are particularly rich, are an excellent adjuvant in the treatment of blood vessel diseases and / or capillary fragility, prevent atherosclerosis due to high cholesterol levels and enhance sight.

Furthermore, red foods are the richest in vitamin C: they promote the production of collagen, keep blood vessels intact, stimulate the immune system and wound healing. Vitamin C is also one of the main responsible for the good absorption of the iron contained in fruit and vegetables.

Red fruits and vegetables: blood oranges, pomegranates, strawberries, currants, black cherries, cherries, beets, tomatoes, red radish, watercress, radishes, chilli, red onion, red beans, lentils, red potato.


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Like red foods, yellow-orange fruits and vegetables help prevent cancer, cardiovascular disease and cellular aging, while also enhancing vision. The secret are the flavonoids, which act mainly at the gastrointestinal level, neutralizing the formation of free radicals. The high beta-carotene content also protects the body from damage due to the presence of free radicals: moreover, it is absorbed with fats without the risk of overdose, as can happen through excessive use of dietary supplements. Beta-carotene also has a powerful provitamin and antioxidant action and is a precursor of vitamin A, which is important for growth, reproduction, tissue maintenance and immune functions.

Peppers, lemons ed oranges, particularly rich in vitamin C, have a high antioxidant function and contribute to the production of collagen. In the end, the anthocyanins contained in these foods (especially oranges) have an anti-inflammatory, antitumor and anticoagulant action.

Yellow-orange fruits and vegetables: apricot, pineapple, orange, mandarin, apple, peach, mango, papaya, yellow plum, lemon, melon, pumpkin, carrot, sweet corn, potato, yellow pepper.  


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Chlorophyll, responsible for the green color of fruit and vegetables, has a powerful antioxidant action, while the carotenoids contained in these foods help the body to defend itself and prevent coronary diseases and many types of cancer; in addition, they are responsible for the sight and development of epithelial cells. These foods are particularly rich in Magnesium, a very important mineral that promotes the metabolism of carbohydrates and proteins, stimulates the absorption of Calcium, Phosphorus, Sodium and Potassium, regulates blood vessel pressure and impulse transmission. nervous.

Green leafy vegetables are a great source of folic acid and folate, useful as a preventive tool against atherosclerosis and, in the case of newborns, the risk of incomplete closure of the vertebral canal during pregnancy. Broccoli, parsley, spinach and kiwi are very rich in vitamin C: they therefore favor the absorption of the iron contained in fruit and vegetables, have antioxidant properties and help prevent cardiovascular, neurological and cancer diseases.

Green fruits and vegetables: green apple, kiwi, lime, broccoli, parsley, spinach, herbs, peas, broad beans.



Blue-violet foods, in addition to protecting eyesight (especially blueberries) and preventing tumors and cardiovascular diseases, contribute to proper urinary function (especially berries). Anthocyanins play an important antioxidant action and defend the body from pathologies due to poor blood circulation, protecting the capillaries; they prevent atherosclerosis caused by high cholesterol levels and inhibit platelet aggregation.

Currants and radicchio, in addition to the antioxidant properties due to the presence of vitamin C, intervene in the formation of carnitine and collagen. The radicchioFurthermore, it contains beta-carotene precursor of vitamin A and, as well as figs, currants, blackberries and plums, potassium, which protects bone tissue and fights cardiovascular pathologies and hypertension. Eggplants, on the other hand, are rich in Magnesium, with the added advantage of having very few calories. Finally, blue-violet fruits and vegetables are rich in fiber and carotenoids, active against neuro-degenerative diseases and skin aging. 

Blue-purple fruits and vegetables: blueberry, blackberry, wild plum, grapes, broccoli, Brussels sprout, eggplant.  



White fruits and vegetables strengthen the bone tissue and lungs. The quercetin contained in these foods is a powerful antioxidant that defends the body from the risk of cancer. Rich in vitamins, fiber, potassium and other mineral salts, they also contain isothiocyanates, an excellent prevention tool against cellular aging. Garlic, onions and leeks also contain allyl sulfide, which makes the blood more fluid and less prone to thrombus formation. 

White fruits and vegetables: banana, apple and white pear, white grapes, garlic, chickpeas, cucumbers, onion, cauliflower, fennel, mushrooms, endive, leek.



Chromotherapy can also be applied to the sphere of food; colors emanate their energy through vibrations. Orange foods make you assimilate vibrations related to joy and cheerfulness. Red foods give you immediate energy and awareness. Green lends itself to rediscovering psychophysical balance after a tiring day.

Each color is connected to an organ on which it acts positively by activating its defenses:

Color                                                Organ / gland

Liver Red

Orange Thyroid, mammary glands

Lemon Yellow Pancreas, Thyme

Ipofisi Green

Purple Spleen

Magenta Prostate, adrenals

Scarlet Testicles, ovaries.


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