05/10/2023
There are several implications of the colours of fruits and vegetables, as observed during the Pacific Regional Workshop on Promotion of Fruits and Vegetables for health in 2014. The purple/blue colour of fruits and vegetables signifies their antioxidant properties and their ability to reduce the risks of cancer, stroke and heart disease. Beetroot and eggplant are good examples. Red colour in fruits and vegetables reduces the risk of cancer and improves heart health (as observed in tomato, watermelon, radish and red grapes). Orange/yellow-coloured ones contain carotenoids that help in maintaining healthy eyes (e.g. carrot, lemon, pineapple). Phytochemicals having antiviral and antibacterial properties as well as potassium are found in brown/white fruits and vegetables such as banana, garlic, onion and ginger, among others. In addition, the green-coloured fruits and vegetables have phytochemicals having anticancer properties such as broccoli, green apples, spinach, green pepper, lettuce and cucumber
