Journal of Nutraceuticals and Food Science

Nutritional Quality of Colored Vegetables: A review

Vegetables are a crucial part of the human diet and a major source of biologically active substances, vitamins, minerals, and phytochemicals. Coloured vegetables are rich in all these and are great sources of antioxidants. An easy way to get a complete range of vitamins and minerals is by eating a diversity of colourful foods which our body needs to thrive. Mainly these five types (Red, Orange/Yellow, White/Brown, Green, Blue/Purple) of vegetables cover almost all the vegetables which consume in our diet daily basis. For people suffering from atherosclerosis, hypertension, and high cholesterol, red vegetables are the best option to get higher antioxidants, Lycopene, and ellagic acid fight against cancer. Vitamin C boosts overall immunity. Carotenoids in yellow colour vegetables are good for healthy eyesight. Blue vegetables provide flavonoids. White/brown veggies, like green vegetables, are high in phytonutrients. Folate in green vegetables helps to prevent congenital disabilities in pregnant women. Different diseases can be avoided by eating a variety of coloured vegetables in the right proportions. Consuming coloured vegetables is not only vital but also necessary to reap all of the health advantages. This article makes a review and discussion on the nutritional quality of major types of colourful vegetables.

Author(s):

Sourav Kar*, Souvik Kundu, Dr. Dipika Mal

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