Colourful Eating - Red

Each food has their own natural variance in appearance. For example, cooked shrimp has a light orange colour but raw ones are usually grey or transparent. The colour of food changes depending on the cooking and preparation technique.  We often depend on the colour of food to determine the quality. Overall, colour contributes to our expectations of food.

Often, bright coloured food contains plant pigments in which some are antioxidants.

Today let's start with the passionate colour of RED!

Food that is red often contains lycopene, anthocyanin, betalains.

Food sources of lycopene: 

watermelon, pink grapefruit, tomato

Interesting fact about lycopene:

lycopene content doubles in cooked tomatoes!

Food sources of anthocyanin: 

cranberries, red cabbage, strawberries

Food sources of betalains: 

beets

By having a wide array of fruits and vegetables, you will be able to meet most of your daily requirement of vitamins and minerals. Not only will it be more appetizing, but also more nutritious.

A mix of grains consisting red rice, wild rice and quinoa with diced cucumbers, carrots, tomatos, corn bits and a side of spinach salad

References:

Cornell University (2012, January 5). Colorful plates boost a picky eater's appetite. ScienceDaily. Retrieved March 24, 2012, from http://www.sciencedaily.com­ /releases/2012/01/120105112050.htm