Taste a Rainbow of Foods

Cinzia Cuneo 25 ottobre, 2011 cancro, mangiare sano, frutta, salute, ricette

Red Fruits and Vegetables

Fruits and vegetables come in many colours, each type providing different vitamins, minerals, and other healthy phytonutrients that are essential to our health. Red fruits and vegetables owe their colour to natural plant pigments such as “lycopene“, “anthocyanins“, and “betalains“.

Lycopene is an antioxidant in the carotene family that may reduce the risk of several types of cancer, especially prostate cancer. It is mostly present in tomatoes, watermelon, pink and red grapefruit. Since lycopene is better absorbed when mixed with a small amount of lipids, lycopene from foods that contain tomatoes cooked with oil, such as spaghetti sauce, is more effective than lycopene from raw tomatoes.

Anthocyanins and betalains are powerful antioxidants that protect cells from damage and also keep our hearth healthy. They are mostly present in berries such as, strawberries, raspberries, and cranberries, as well as in fruits such as red grapes, and in vegetables such as red cabbage and beets.

A few of our recipes that feature red fruits and vegetables:

• Beet Soup
• Cranberry Sauce
• My Mother’s Tomato Sauce
• Sunny Salad with Hearts of Palm
• Watermelon and Arugula Salad with Goat-Cheese

Pagine: 1 2 3 4 5 6

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.