Do you know that various food colour have their own function in manipulating our heath? Came across an interesting article that featured the benefit of different colour of food and their nutrition content and how we can take in!
In conjuction with the "Colour" Season, will feature each colour and latest update of same colour series of updates from the online entrepreneurs! So Stay tune!!!
Be Fashionable and Be Healthy!
Add More Color to Your Diet
By Brian Underwood
*This will be the last colour for the Colour Food Series! To know more on the previous colours, check on the health and food tag!
White
Build Up Your Bones
Leeks are great for fending off osteoporosis because they're packed with inulin, a plant fiber that has been shown to increase calcium absorption by up to 33 percent, Dr. Moulavi explains. The key is to enjoy leeks with calcium-rich eats like legumes, dark leafy greens, and dairy.
Fresh idea: Caramelize sliced leeks in olive oil or use 1 percent milk to make a chilled low-fat cream-of-leek soup.
Prevent Cavities
Here's something to smile about: Onions help keep your teeth healthy. "They contain sulfur, a powerful antibiotic, and quercetin, an anti-inflammatory agent," Dr. Moulavi says. "These compounds have been shown to kill various types of bacteria, like Streptococcus mutans, which can contribute to tooth decay."
Fresh idea: Raw onions are more potent than cooked ones, so use them in salads or stir them into guacamole, salsa, and other dips.
Strengthen Your Heart
The humble spud has gotten a bad rap, but it turns out that white potatoes can be part of a heart-healthy diet. "The high amount of vitamin B6 in potatoes helps hold down levels of the amino acid homocysteine, which is preventive against heart disease," Kleiner says. One medium baked potato contains more than 20 percent of your recommended daily dose of B6.
Fresh idea:
Mix chunks of boiled white potato with canned tuna, steamed green beans, and a vinaigrette dressing for a quick nicoise salad.
Originally published in FITNESS magazine, July/August 2010
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