The nutritional value of vegetables is closely related to the color of the vegetable, as represented by the "Water Yisheng Price" [url=http://www.hz13.com][color=black]link[/color][/url]. Darker-colored vegetables have higher nutritional values, while lighter-colored ones have lower nutritional values. The order is as follows: "green vegetables → yellow and red vegetables → colorless vegetables."
Vegetables of the same type can also differ in nutritional value due to differences in color. For example, purple eggplants are rich in vitamin P, which enhances the resistance of capillary walls, improves vascular function, and is beneficial for patients with hypertension, skin purpura, and those prone to bleeding.
Yellow carrots have a higher nutritional value than red carrots. In addition to containing large amounts of beta-carotene, they also contain xanthophyll, which has a strong anti-cancer effect, aiding in cancer prevention. Different parts of the same vegetable may also vary in nutritional value due to color differences.
For instance, the green part of a scallion is much more nutritious than the white part. Every 100 grams of scallion greens contains only half the amount of vitamin B1 and vitamin C compared to the green portion. Celery leaves that are greener contain six times more beta-carotene and four times more vitamin D than the lighter-colored celery leaves and stems.
Additionally, since each type of vegetable contains different kinds and quantities of nutrients, and human nutritional needs are multifaceted, when selecting vegetables, one should not only pay attention to the depth of their color but also consider combining various types of vegetables and eating them alongside meat.
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