食物种类繁多,千差万别,但若以颜色来区分,大致可分四大类,即白色、黄色、红色和绿色。白色包括大米、白面等谷米食物。黄色包括大豆、花生等干果食物。红色包括鱼、虾、畜、禽及肉制品。绿色包括叶类蔬菜等。近年来,营养学家对食物颜色与营养的关系进行了深入的研究。 There are a wide variety of foods, but different in color, but broadly divided into four categories, namely white, yellow, red and green. White includes rice, flour and other cereal foods. Yellow includes soy, peanut and other dried fruit food. Red includes fish, shrimp, livestock, poultry and meat products. Green includes leafy vegetables. In recent years, nutritionists have conducted in-depth research on the relationship between food color and nutrition.