Tasty Tuesday: Go Pink for breast cancer prevention
Because pink is the official color of breast cancer awareness month we thought we'd share some especially nutritious pink foods with you. Did you know that fruits and vegetables get their gorgeous and varied color from something called flavonoids, natural pigments that give plants their color? These flavonoids have antioxidant properties that help our bodies fight disease.
The deeper the color, the richer in antioxidants and disease fighting potential. The pink (and red) colors of various produce contain several difference antioxidants and natural plant compounds, specifically, lycopene and anthocyanins known to reduce risk of disease, decrease inflammation, and improve immunity.
Salmon
Salmon is packed with nutrition and is so easy to cook. In addition to being an excellent source of protein, it is low in saturated fat and a good source of heart healthy omega-3 fats.
Red cabbage
Pink lady apples
You know the saying...”an apple a day keeps the doctor away.” Apples are high in fiber and nutrient rich. They are a good source of vitamin C and potassium. They are high in the antioxidants quercetin, known to have anticancer, antiviral, and anti-inflammatory effects, and catechin, also an anti-inflammatory antioxidant.
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