Meatless Monday

A vegetarian color wheel. 

Disease-fighting phytochemicals give fruits and vegetables their rich, varied hues. They come in two main classes: carotenoids and anthocyanins. All rich yellow and orange fruits and vegetables— including carrots, oranges, sweet potatoes, mangoes, pumpkins and corn owe their color to carotenoids. Leafy green vegetables also are rich in carotenoids but get their green color from chlorophyll. Red, blue and purple fruits and vegetables—, like plums, cherries and red bell peppers— contain anthocyanins. Cooking by color is a good way to ensure you’re eating a variety of naturally occurring substances that boost immunity and prevent a range of illnesses.

Source: Vegetarian Times

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