Omnivores are animal species that eat both plants and other animals as their primary food sources. They are opportunistic, general feeders not specifically adapted to eat and digest either meat or plant material exclusively. Pigs, rats, grizzly bears, raccoons and crows are well-known example of omnivores.
We Homo sapiens are also omnivores, and we share with other omnivores the dilemma of what should we eat. A koala does not have this problem since it only eats eucalyptus leaves. Nothing else, no thinking required. There is some evidence that a significant amount of intelligence in omnivores is dedicated to solving the problem of what to eat and how to avoid things that are poisonous or detrimental to one's health.
Color and the appeal of various foods are closely related. Color helped our ancestors to make that very important decision of whether to eat something, or not. Even in our modern world, the colors of vegetables and fruits are good indicators of their nutritional value. And, nature’s edible rainbow provides us with an exciting array of plant-based food choices.
Red fruits and vegetables are colored by natural plant pigments called lycopene and anthocyanins. The lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce the risk of several types of cancer. Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants.
Orange and yellow fruits and vegetables are usually colored by natural plant pigments called carotenoids. Beta-carotene in sweet potatoes, pumpkins, corn and carrots is converted by the body to vitamin A, which helps maintain healthy mucous membranes and healthy eyes.
Green fruits and vegetables are colored by a natural plant pigment called chlorophyll. Some members of the green group, including spinach and other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works with another chemical, zeaxanthin, and together, these chemicals may help reduce risk of cataracts and age-related macular degeneration, which can lead to blindness if untreated.
Blue and purple fruits and vegetables are colored by natural plant pigments called anthocyanins. Anthocyanins in blueberries, grapes and red cabbage act as powerful antioxidants that protect cells from damage. They may help reduce the risk of cancer, stroke and heart disease.
White fruits and vegetables are colored by pigments called anthoxanthins. They can contain health-promoting chemicals such as allicin, which may help
lower cholesterol and blood pressure, and may help reduce risk of stomach cancer and heart disease.
To preserve nutrients when preparing fruits and vegetables, consider these tips:
Color and the appeal of various foods are closely related. Color helped our ancestors to make that very important decision of whether to eat something, or not. Even in our modern world, the colors of vegetables and fruits are good indicators of their nutritional value. And, nature’s edible rainbow provides us with an exciting array of plant-based food choices.
Red fruits and vegetables are colored by natural plant pigments called lycopene and anthocyanins. The lycopene in tomatoes, watermelon and pink grapefruit, for example, may help reduce the risk of several types of cancer. Anthocyanins in strawberries, raspberries, red grapes and other fruits and vegetables act as powerful antioxidants.
Orange and yellow fruits and vegetables are usually colored by natural plant pigments called carotenoids. Beta-carotene in sweet potatoes, pumpkins, corn and carrots is converted by the body to vitamin A, which helps maintain healthy mucous membranes and healthy eyes.
Green fruits and vegetables are colored by a natural plant pigment called chlorophyll. Some members of the green group, including spinach and other dark leafy greens, green peppers, peas, cucumber and celery, contain lutein. Lutein works with another chemical, zeaxanthin, and together, these chemicals may help reduce risk of cataracts and age-related macular degeneration, which can lead to blindness if untreated.
Blue and purple fruits and vegetables are colored by natural plant pigments called anthocyanins. Anthocyanins in blueberries, grapes and red cabbage act as powerful antioxidants that protect cells from damage. They may help reduce the risk of cancer, stroke and heart disease.
White fruits and vegetables are colored by pigments called anthoxanthins. They can contain health-promoting chemicals such as allicin, which may help
lower cholesterol and blood pressure, and may help reduce risk of stomach cancer and heart disease.
To preserve nutrients when preparing fruits and vegetables, consider these tips:
- Limit peeling to preserve fiber content
- Steam, broil, microwave or cook in small amounts of water
- Avoid boiling. Prolonged exposure to water and heat can break down chemicals unstable in high temperatures.
