The Different Colors of Vegetables

Vegetables grow in a variety of colors. According to the Centers for Disease Control and Prevention, eating different colored vegetables gives your body different types of essential nutrients, such as fiber, potassium and vitamins. When you selecting veggies to eat, try to diversify your platter by picking out vegetables in various shades so that you cover the spectrum of what your body needs. Chefs and food designers even take vegetable color into consideration when preparing meals, based on how the colors look together.

  1. Green Vegetables

    • Green is a popular vegetable color. Dark leafy greens, such as kale and spinach, contain a lot of nutrients and vitamins, such as Vitamin B. Other types of green veggies include bok choy, broccoli, green bell peppers, asparagus, celery, green cabbage, lettuce, artichokes and Brussels sprouts. Green vegetables can serve as the foundation of a meal, such as a lettuce salad or a spinach salad.

    Red Vegetables

    • Radishes, red bell peppers, red cabbage and beets are examples of vegetables in the red color category. The majority of these vegetables are often used to complement green vegetables or other dishes. For example, a red bell pepper may be cut up and added to a pasta dish, or sliced beets may be added to a broccoli salad. You can certainly eat red vegetables on their own, and if you are a bell pepper lover, you will find that the red bell peppers are a lot sweeter than the greens.

    Orange Vegetables

    • Carrots are a popular orange vegetable, and are rich in vitamins A, K and C. Carrots also contain beta-carotene, which is beneficial for sight. Other types of orange vegetables include orange bell peppers, sweet potatoes and butternut squash. Orange vegetables are loaded with antioxidants, which can help you stay healthy. They also look attractive in salads and other dishes because they add a pop of color.

    Yellow Vegetables

    • Yellow squash, gold potatoes and yellow bell peppers are yellow vegetables that make tasty and eye-appealing accompaniments to main dishes. Yellow vegetables also contain beta-carotene, thus benefitting eyesight. Cauliflower is a vegetable that people consider to fall within the white or yellow vegetable category.

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