Vegetable nutrition facts

Healing properties of vegetables categorized by color

Vegetable nutrition facts show us how each individual vegetable contains its own unique set of vitamins, minerals, antioxidants, and other important nutrients.

In general nutritional terms vegetables are generally more minerals rich with less sugar content than fruits.

The Nutrition Rainbow

The more naturally colorful your meal or natural juice drink is, the more it will be abundant with disease fighting compounds.

The pigments that give vegetables their various colours represent a variety of life giving and disease fighting nutrients.

To get the maximum benefit from these compounds you should eat these vegetables as raw and unprocessed as possible.

It becomes quite hard to remember all these specific details so one way to simplify and understand the healing properties of these vegetables are by designing your drinks and meals around their colors.

Vegetable nutrition facts indicate that vegetables of similar colors contain similar nutritional benefits. Below we have categorized vegetables in their main color groups.

Red and pink vegetables

Contains nutrients like lycopene and ellagic acid. These nutrients reduce the risk of cancer, lowers blood pressure and reduces cholesterol levels.

Benefits of beet juice

The pigment that gives beetroot juice its rich, red and purple color is called betaine.

This antioxidant helps prevent the formation of cancerous tumors and is therefore a powerful cancer-fighting agent.

Tomato nutrition

Some red vegetables are good sources of phytochemicals such as lycopene which is a powerful antioxidant with ant-cancer properties found in tomato nutrition.

Benefits of cayene pepper

The health benefits of cayenne pepper include its -

pain-reducing effects,
cardiovascular benefits
ability to help prevent ulcers and,
effectiveness in opening congested nasal passages.

Green vegetables

Contains high levels of chlorophyl, fiber, magnesium, calcium, folate, vitamin C and beta carotenes.

There would be no life on earth, as we know it without green leaves.

Vegetable nutrition facts have identified green vegetables as important sources of potent phytochemicals that can have a major impact on your health.

Photochemicals are semi-essential nutrients that are not stored in your body.

It is therefore best to consume it on a regular basis as part of your juicing recipes.

One of the most important phytochemicals in green vegetables that have many proven health benefits is chlorophyll.

Benefits of celery

Cucumber nutrition

Some of the other vegetables in this color category are:

Avocados
Broccoli
Brussels Sprouts
Green Cabbage
Green Onions
Green Peppers
Leeks

Vegetable nutrition facts indicate that green leafy vegetables have very specific and powerful health benefits.

In this area you can take note of -----

Health benefits of kale

Health benefits of spinach

Some other green leafies in this color category include -

Collard greens
Mustard greens
Swiss chard
Watercress

Orange / yellow vegetables

Orange and yellow vegetables are especially good sources of antioxidants such as vitamin C.

Vitamin C's most important benefit is probably its role as a powerful water-soluble antioxidant.

In this role it protects the health and integrity of your cells by preventing oxygen-based damage and by detoxifying pollutants in the blood.

Orange and yellow vegetables are rich in bioflavonoids that act as potent antioxidants that can bind to toxic metals and escort them out of your body.

Carrot juice benefits

Beta-carotene is famous for its ability to fight many cancers, improve your eyesight and your lung health.

When you select yellow vegetables like carrots make sure that they are a healthy dark orange color and not a pale yellow.

The darker the orange color, the more beta-carotene is present.

Other vegetables in this category are yellow peppers and sweet potatoes.

Purple /blue vegetables

Vegetable nutrition facts of the blue and purple category vegetables indicate that it is a good sources of phytochemicals such as anthocyanins and that they contain some important phenolic compounds.

Health benefits of asparagus

Some of the other vegetables in this color category include:

Purple Cabbage
Purple Endives
Purple Egg plant

White and brown color vegetables

The white color in this group is a sign that it has less of the beneficial carotenes and chlorophyll.

Some of the vegetables in this category are:

Cauliflower
Garlic
Ginger
Jerusalem Artichokes
Onions
Turnips
Potatoes

Benefits of juicing vegetables

It is important to understand that half the nutrients in your vegetables are destroyed before they reach your plate.

Every process those vegetables go through takes it toll whether it be boiling, baking, frying or freezing.

One of the biggest benefits of juicing vegetables is that the juices concentrate the energy of the enzymes, minerals, vitamins and phytonutrients available within the vegetables.