The nutritional value of vegetables is closely related to their color. Darker-colored vegetables have higher nutritional value, while lighter-colored ones have lower, with the order being "green vegetables → yellow and red vegetables → colorless vegetables."
Among vegetables of the same type, different colors also mean different nutritional values. Purple eggplants are rich in vitamin P, which can increase the compressive strength of capillary walls, improve vascular function, and are quite beneficial for patients with hypertension, purpura, and diseases prone to bleeding.
Yellow carrots are more nutritious than red carrots. In addition to containing large amounts of carotene, they also contain flavonoids, which have a strong anti-cancer effect and can help prevent cancer. Even on the same plant, different parts have different nutritional values due to their color.
The green part of a scallion has much higher nutritional value than the white part. The content of vitamin B1 and vitamin C in every 100 grams of the green part is more than half that of the green part. The darker green celery leaves contain 6 times more carotene than the lighter-colored celery leaves and stems.