• May 31, 2020
• by admin

Colours in Food

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Dear Reader,

Colours, are so important in our lives, that’s probably why nature has given them in abundance to us.

Colours are not just pleasing to the eye, they are also form a very important aspect in our diet, what I mean is natural colours not artificial ones.

In our “Kitchen Lingo” we say “……eat colours to keep healthy……” and how true it is.

Let me give you a glimpse of how colours can add value to our diet and also make the meal interesting and attractive to the eye.

When a dish is served, we start eating with our eyes first. So, it’s so important that the dish we prepare should have a nice colour balance or combinations to make the dish look attractive. Who would like to eat a dish which looks bland!!

So, let’s have a look as to which colour adds what value.

• White – Protects against Cancer, keeps our bones strong and ups the immune system. Some examples are Mushrooms, Potatoes, Garlic, Daikon Radish, Cauliflowers
• Red – Fights cancer, reduce risk of Diabetics and also improves skin tones. Some examples are Tomatoes, Beetroots, Pomegranate, Strawberries, Cranberries, Watermelon
• Green – Detoxify the body, restore energy and vitality and ups the immune system too. Some examples are Spinach, fresh Fenugreek leaves, Kiwi fruit, Avocado, Asparagus, green Lettuces, green apple
• Orange – helps improve eye sight, improves immune system, reduce risk of heart diseases. Some examples are Orange, Mangoes, Papaya, Carrot
• Purple/ Blue – Fights cancer and unwanted inflammations & probably will keep you young too. Some examples are Aubergine, Plums, Prunes, Blueberries and Red cabbage

So, friends go ahead, “Eat the Rainbow” and remain healthy.