Food Colour - Is it Important? |
The colour of vegetables
and fruit is significant in as much as it is important to have a
variety of colours to gain maximum benefits nutritionally. |
Frankly yes it is. We eat what we desire and whilst smell is important (who can easily forget the smell of baking bread) sight and colour is equally so. Hence why anything blue does not appear in the least bit appetising whilst black and purple are just about passable. This is a situation that evolved from our ancestors when smell and look were the only warning signs they could use to ‘weed out’ potentially lethal food substances. Picture this – a plate of blue spaghetti topped with a black sauce. Do you still feel peckish? Another reason why colour is important is that each provides different nutritional qualities. We all typically exist on a few favourites which are fine if you tick all the vitamin and mineral boxes. If you are not functioning too your potential then lack of variety needs to be addressed. The more colour choices you can make the bigger the chance you have of satisfying your body’s nutritional requirements, feeling full and satisfied and staying well.
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