The nutritional value of vegetables is actually related to their color.

Introduction: The nutritional value of vegetables is related to their color. Vegetables come in colors such as yellow, red, white, green, and purple. Nutritionists have found that the nutritional value of vegetables decreases as the color lightens. The darker the vegetable, the more vitamins, carotene, and other nutrients it contains. For example:

Large bowl of cauliflower

White vegetables: such as bamboo shoots, cauliflower, potatoes, and water bamboo, contain fewer and less varied types of vitamins.

Yellow vegetables: such as pumpkin, and butternut squash, have a higher nutritional value than white vegetables. The chemical compounds in yellow vegetables can help prevent heart disease and age-related blindness.

Salted egg yolk