Did you know that depending on the color, fruits and vegetables provide us with one type or another of properties? Red foods have antioxidant effects, promote circulation, stimulate the heart, revitalize mood, help us maintain a good memory, reduce the risk of cancer. With low calorie content, they are very suitable for people with hypertension.
Tomato, red pepper, beets, radishes, rhubarb, red onions, red potatoes, watermelon, strawberries, raspberries, strawberries, pomegranates, apples, red grapes, cherries
The harvest season is summer, time to purify the circulatory system.
To eat a healthy diet, we must take into account that apart from these red vegetables, we must also include the rest of the colors, green, orange, white, yellow, purple.
The approximate percentage that we should take from each of them would be the following:
23 percent Red vegetables and fruits (tomato, red pepper, watermelon, rhubarb)
30 percent Green vegetables and fruits (broccoli, spinach, Swiss chard, borage, kiwi)
20 percent Vegetables and orange fruits (carrot, pumpkin, orange, lemon)
15 percent White vegetables (onion, leek, garlic)
12 percent Purple vegetables and fruits (eggplant, radicchio, blueberries)
Variety of colors in vegetables
Traditional Chinese medicine is guided by the 5 component hypothesis and the link between them.
Components
Earth-delayed summer (September-October)
water-winter
metal-autumn
wood-spring
fire-summer
Assignment to each component
An organ- the heart
A viscera- the pericardium (membrane that surrounds the heart)
A taste- bitter
One color- red
An emotion-joy
A season of the year-summer
Fuente: Blog Elangreen
