Why do dark vegetables have higher nutritional value than light vegetables?

Dark vegetables, as the name implies, refers to darker vegetables. Dark vegetables often contain more chlorophyll, carotene and other substances than light-colored vegetables.

In the sense of nutrition, the nutritional value of dark vegetables is generally higher than that of light vegetables, which is an area that everyone's diet should focus on.

Dark green, red, orange and fuchsia vegetables are all dark vegetables. Common dark vegetables are: spinach, rape, celery, hollow vegetables, tomatoes, carrots, pumpkins, purple cabbage and so on.

So why should dark vegetables be worth more?

1. Higher content of trace elements

Dark vegetables contain more calcium, iron, carotene, vitamin K1, vitamin B2, vitamin C, carotene and so on. Compared with light-colored vegetables, the content of these trace elements generally ranges from several times to dozens of times, and the content of carotene is as high as thousands of times.

2. Bioactive substances are more abundant

Dark vegetables generally contain more bioactive substances. Physiologically active substances often have unexpected effects, such as antioxidant, anti-aging, anti-inflammatory and anti-cancerous effects.

3. Color, fragrance and flavor are complete

Dark vegetables contain more pigments and aromatic substances, and the fried vegetables are brighter in color, sell well and taste good. Therefore, you should pay attention to the next time you buy or order food.

The Spring Festival is approaching, and the day of eating all winter is coming! How in the year before and after, not only satisfy their own stomach, but also healthy nutrition? Come and follow us! We will tell you how to "eat" in a serial article in the near future. Don't forget to read the serial.