WEB DESK: Ever wondered why one ingredient has so many different colors? Carrots’ range from a light orange to a dark purple. Potatoes comes in almost white to dark purple. Bell peppers has various colors. Every color has varied nutrition level and properties.
As explained in Reader’s Digest, here is what a food’s hue can and can not do:
Red peppers are usually aged green peppers. Chlorophyll masks red pigment in green peppers until the vegetable matures. Green peppers are typically cheaper and have fewer nutrients because of their shorter growing time.
Rainbow carrots are a trendy feast for the eyes, but one color isn’t necessarily healthier than the others. All are rich in different antioxidants. Orange carrots have high levels of beta-carotene, important for healthy vision. Purple carrots are packed with anthocyanins, which may prevent heart disease. Red carrots contain lycopene, linked to lower risk of certain cancers. Yellow carrots have high amounts of lutein, linked to cancer prevention and healthy eyes. For maximum benefits, eat a variety.
3. CORN CHIPS
Swapping yellow chips for blue won’t make your snack guilt-free. Blue corn contains more of the amino acid lysine and the antioxidant anthocyanin, but corn loses many of these nutrients when processed into a chip.
An egg’s color says less about nutrition and more about… the chicken’s earlobe. Chickens with white earlobes lay white eggs; those with red earlobes lay brown ones. The only reason brown is pricier? Chickens that lay the eggs are larger and require more feed.
Nearly 90 percent of onions grown in the United States are yellow, commonly used in recipes due to their versatile, mild flavor. The longer they cook, the sweeter they become. White onions have a sharper flavor. Though they can also be cooked, they’re typically thinly sliced on sandwiches or sprinkled on salsa.
Russet potatoes, or the brown variety, have more starch than their red counterparts. This makes them light and fluffy when cooked—ideal for mashed or baked dishes. Red potatoes are smaller, have less starch and more sugar than russet potatoes (resulting in a stickier texture), and a very thin skin that is left on during cooking—ideal for roasting. Both potatoes are virtually equal in vitamins, though brown potatoes contain nearly double the vitamin B6, which the body uses for protein production.