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The color of the plant

Frutta e verdura sono una fonte preziosa di vitamine, sali minerali e fibre, elementi indispensabili in una corretta e sana alimentazione quotidiana.
Consumare prodotti ortofrutticoli di stagione equivale a gustare degli alimenti sfruttando al massimo le loro proprietà nutritive
E importantissimo non fare mancare mai dalla nostra alimentazione frutta e verdura. I vegetali infatti svolgono un ruolo determinante in termini di salute. A seconda del colore i vegetali si distinguono per le sostanze che essi possiedono and we can benefit.

• The green vegetables containing high amounts of chlorophyll and carotenoids are able to prevent many types of cancer.
• The vegetables red, characterized by the presence of two important substances: anthocyanins and the antioxidant lycopene, which carry a high
• Plants such as purple bring significant benefits due to anthocyanins, the pigments of which they are rich. The blue-purple vegetable has a great antioxidant. Eggplants are rich in magnesium, while the radicchio contains vitamin C, calcium, phosphorus and potassium.
• The plants are white instead of their property for the benefit of the organism to the fact possessing different molecules, among which we must remember quercetin. The latter can be considered a true natural antioxidant and is able to counteract inflammation. Among the plants characterized by the color "white" we can remember the onion. The substances it contains make it a natural antibiotic and as such can be used to fight harmful germs and to reduce intestinal fermentation. The cauliflower should be remembered for the large amount of vitamin C, calcium, folic acid and sulforaphane, which is proving to take action to prevent against cancer. Finally do not forget the fennel, which has the cleansing and is able to combat the formation of intestinal gas. It also contains phytoestrogens, which allow a balancing function in the female hormonal system.