What are Vibrant Vegetables?
Vegetables are not only vibrant to look at, they add colour, flavour and texture to our food and they improve the vibrancy of our health and fitness!
We have known for centuries that deficiencies in certain vitamins and minerals can lead to serious illnesses such as scurvy (vitamin C deficiency) and rickets (vitamin D deficiency), but we are becoming increasingly aware of the importance of many of the micronutrients in foods that we previously thought were not important, other than to provide our vegetables with the vibrant colours and flavours that we associate with them.
Vegetables come in all colours of the rainbow from the red of tomatoes and capsicum, through the orange of Habanero chilli’s and carrots, the yellow of corn and squash, the green of lettuces, Asian veggies and spinach and the blues and purples of eggplants, purple broccoli and asparagus.
Eat a rainbow of foods
It seems that our diet needs to contain a combination of different fruits and vegetables to have maximum impact on our health. It is recommended that you eat a rainbow of foods including many vibrant vegetables so that you gain the maximum micronutrients, which the body can then use to help fight disease, keep you healthy and maximise your wellbeing.
And it seems that these health effects go way beyond the meal when the vegetable was eaten! Over the last decade or two, scientists have been studying the effects of many of these micronutrients on human health. It appears that many of these micronutrients have anti-oxidant and antimicrobial actions that can actually help reduce both the incidence and severity of human diseases including heart disease and various forms of cancer. They can also help slow down the aging process!
The trouble is that vegetables and fruit start to deteriorate the moment they are harvested. And, in this global economy, by the time they reach your plate they could have flown half-way around the world or sat in cold storage for weeks, perhaps both!
This is why more and more people are turning to local markets to buy their fruit and vegetables. If you are lucky, then the vegetables will have been grown locally and harvested in a day or so before they are sold at the market (not always guaranteed even with local markets). This means that the amount of deterioration will have been minimised, depending on how you then store your vibrant vegetables and when you eat them.
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