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世界上食物的品种成千上万,颜色也五彩缤纷。营养学上将天然食物按其色彩大致分为五大类:白、黄、红、绿、黑。科学家们在食品科学研究中发现一个非常有趣的现象:食物的色素越深,营养成分就越高。即黑胜于紫,紫优于绿,绿高于红。相对而言,黄、白色的食品,营养素含量则较少。在同类食品中,情况更明显:红薯优于白薯,黑米高于红米,红米大于白米。而同株植物中,颜色的深浅也带来了营养素的差异:葱白不如葱叶,芹菜叶优于芹菜茎等等。
There are thousands of varieties of food in the world and colorful colors. Nutritional natural foods according to their color broadly divided into five categories: white, yellow, red, green, black. Scientists in food science research found a very interesting phenomenon: the deeper the food pigment, the higher the nutritional content. Black is better than purple, purple is better than green, green is higher than red. Relatively speaking, yellow, white food, nutrient content is less. In the same food, the situation is more obvious: sweet potato is better than sweet potato, black rice is higher than red rice, red rice is larger than white rice. The same plant, the depth of the color also brought the difference of nutrients: green onion onions than leaves, celery leaves better than celery stems and so on.