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春天到,试试用五颜六色的蔬果为餐点增色,营养丰富又能预防疾病。草莓的亮红、菠菜的鲜绿、南瓜的暖黄,新鲜蔬果色泽鲜翠欲滴,不但赏心悦目,更让人食指大动。事实上,来自天然蔬果的缤纷色彩不仅美观,更是营养的来源,代表它们含有丰富的抗氧化剂,例如花青素、姜黄素、叶绿素等就各有鲜艳色彩。对食物“好色”一点,餐桌上看起来丰富漂亮,营养也会更多。
Spring to try colorful vegetables for the meal by color, nutrient-rich and prevent disease. Strawberry bright red, green spinach, warm yellow pumpkin, fresh green color fresh fruit and vegetables, not only pleasing, but also make people more comfortable. In fact, the colorful colors of natural fruits and vegetables are not only beautiful but also a source of nutrition, which means they are rich in antioxidants such as anthocyanins, curcumin and chlorophyll. The food “good color ” point, the table looks rich and beautiful, nutrition will be more.