Vegetables are parts of herbaceous plants that are fit for human consumption. We cannot talk about vegetables without mentioning its nutrition. Everyone knows vegetable is nutritional, but sometimes they confuse which one contains the richest anti-oxidant or others. Many nutrition experts have come to realize the color of vegetable has a meaning behind its nutritional value. Nutrition research shows that each vegetable’s color contains its own set of vitamins, minerals, antioxidants, and other important nutrients. We can classify the nutritional value of vegetable based on the colors.
Red color in vegetable indicates there are anthocyanins and lycopene, which are good sources of phytochemicals. Phytochemicals can be referred as anti-oxidants such as flavanoids, isoflavones, caratenoids, and polyphenols. For examples the nutrition value in red bell pepper and red spinach are good resources in beta-carotene (the persecutor for vitamin A), folate, potassium, and plenty of fiber. Those nutritional values help to prevent heart disease. The most familiar vegetable’s color is green. Green vegetable contains high levels of chlorophyll, fiber, magnesium, calcium, folate, vitamin C and beta carotene. There are many examples of green vegetables Such as green broccoli, spinach, cabbage, cassava leaf, and collard green. They have good level of vitamin A, C, and K. They are also good in minerals especially copper and iron. In addition, it has small amounts of some other minerals and electrolytes such as calcium, potassium, manganese, and phosphorus. Those compounds are necessary for maintaining eyes health and reducing the risk of cataracts.
There are also orange or yellow vegetables such as carrot and corn. They are good sources of antioxidants such as vitamin C. Yellow or orange vegetable has significant levels of phenolic flavanoid pigment antioxidants such as beta carotene, lutein, xanthins, and cryptoxanthin pigments that are along with vitamin A. It also contains good levels of some of valuable B-complex group of vitamins such as thiamin, niacin, pantothenic acid, folates, riboflavin, and pyridoxine. It helps to enhance the immune system, protect against cardiovascular disease, and rebuild the collagen in the skin. Besides that, there are also vegetable nutrition fact in blue and purple color. Purple and blue color indicate that it compounds allium and allyl disulphide, anti mutagenic, anti diabetic properties, rich in chromium mineral, and good sources of anti oxidants like flavanoids, quercetin, vitamin C, manganese, isothiocyanate, vitamin B complex likes panthothenic acid, pyridoxine, folate, and thiamin. Scientific studies have shown that these anti oxidants have potential health effects against cancer and neurological disease. Here are some examples eggplant, purple broccoli, and purple cabbage.
White and brown colors vegetable is influenced by antozantine content. This color is often forgotten color group, whereas the white and brown colors are also important. It contains allicin, allium, thiamine (vitamin B-1), riboflavin (vitamin B-2), niasin, biotin, and vitamin C. it is also composed mineral contents such as K, P, Ca, Na, Mg, and Cu. The main excellence of white and brown colors are they can lower the risk of prostate cancer, increase immune activity, and lower cholesterol level. We can find those nutritional values in potato, white cabbage, cauliflower, mushroom, and garlic.
Color differences on vegetables are not as a distinctive types of vegetables, but as an indifference to determine the nutrient content of each vegetable colors. In fact, the more concentrated color of vegetable, the higher nutritional value on it, but the bright color of vegetable also not less nutrition value. The dark color of vegetable indicates that the vegetable contain a lot of anti-oxidants such as purple cabbage. in the other hand, the bright color of a vegetable means that the vegetables rich in vitamins and minerals such as red ball pepper and carrot.
BY LAILATUL KHIKMAH 
genre: classification essay
genre: classification essay
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