What are the dark-colored vegetables
The editor introduces the related topics of flower cultivation about what dark-colored vegetables there are, and then takes everyone to understand together.
What are the dark-colored vegetables
There is a wide variety of dark-colored vegetables, broadly categorized into dark green vegetables, red vegetables, purple vegetables, etc., such as spinach, rapeseed, celery leaves, water spinach, mustard greens, broccoli, wormwood, scallions, radish greens, tomatoes, carrots, pumpkins, red peppers, and red cabbage. Compared to light-colored vegetables, they contain more vitamin C, carotenoids, and anthocyanins.
Dark-colored vegetables have a wide variety, including dark green vegetables, red vegetables, purple vegetables, etc., and compared to light-colored vegetables, dark-colored vegetables have richer contents of vitamin C, carotenoids, anthocyanins, and minerals, which can keep the body in a healthy state.
Dark-colored vegetables include spinach, rapeseed, celery leaves, water spinach, mustard greens, broccoli, wormwood, scallions, radish greens, tomatoes, carrots, pumpkins, red peppers, red cabbage, and more.
1. Red Vegetables
The most common red vegetables are tomatoes and carrots, as well as red amaranth, red rapeseed, and red peppers. These foods are rich in lycopene and carotenoids, and it is suitable to eat them after heating to better absorb the nutrients.
2. Purple Vegetables
Purple vegetables like eggplants, red cabbage, and purple asparagus are characterized by high content of anthocyanins, which have antioxidant properties, can prolong life, and help protect cardiovascular health. Women who often eat red cabbage can reduce the risk of breast cancer and breast diseases.
3. Dark Green Vegetables
There are also many types of dark green vegetables, such as spinach, rapeseed, wormwood, and oil麦菜 used for hotpot in autumn and winter. These vegetables are important sources of vitamin B2, folic acid, and vitamin K, and they can also provide certain minerals like potassium, calcium, phosphorus, and magnesium.
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