Dark-colored vegetables, as the name suggests, refer to vegetables with darker colors. Compared with light-colored vegetables, dark-colored vegetables tend to containmore chlorophyll, caroteneand other substances.

In terms of nutrition, thenutritional valueof dark-colored vegetables is generally higher than that of light-colored vegetables, and this is an area that everyone's diet should focus on.

Dark green, red, orange-red, purple-redvegetables all belong to the dark-colored vegetable category. Common dark-colored vegetables mainly include:spinach, rapeseed (bok choy), celery, water spinach, tomato, carrot, pumpkin, purple cabbage, etc.

So, why should dark-colored vegetables have higher value?

1. Higher content of trace elements

Dark-colored vegetables contain morecalcium, iron, carotene, vitamin K1, vitamin B2, vitamin C, caroteneand so on. Compared with light-colored vegetables, the content of these trace elements is generallyseveral times to dozens of timeshigher, and the carotene content is as much asseveral thousandtimes higher.

2. Richer in bioactive substances

Dark-colored vegetables generally contain morebioactive substances. Physiologically active substances often have unexpected effects, such asantioxidant, anti-aging, anti-inflammatory, and anti-cancereffects.

3. Complete in color, aroma and taste

Dark-colored vegetables contain morepigment substancesandaromatic substances, so the stir-fried dishes are more vivid in color, look appealing, and taste very good too. So, next time you buy groceries or order food, you should pay attention!

The Spring Festival is approaching, and the days of eating heartily all winter are about to arrive! How can you satisfy your stomach while staying healthy and nutritious before and after the New Year? Comefollowus! Wewill soon publish a series of articles telling you how to "eat", so don't forget to read the series!