The colors of fruits are not just for the eyes! Please "see the colors" →

Fruits are not only sweet, but also contain a variety of nutrients. They have become the focus of people's daily diet. However, there are many kinds of fruits on the market, and the trace elements and vitamins they contain are also different. Therefore, when choosing and buying fruits, you should change them more often. It is best to eat 1-2 colors of fruits every day. Faced with the dazzling array of fruits on the market, which ones have you eaten? Let's take a look at the classification of fruits!

The reason why fruits are colorful is mainly due to the role played by pigments such as chlorophyll, carotenoids, anthocyanins and flavonoids. When buying fruits, you should avoid choosing fruits of only one color. Generally speaking, dark-colored fruits contain more β-carotene, polyphenols, and flavonoids, which are antioxidant nutrients. According to the Chinese Dietary Guidelines, it is recommended to consume 200 to 350 grams of fruit per day.

When eating fruits, we should also follow the principle of "variety and moderation", control the intake of fruits, and match them with other foods, such as vegetables and cereals, to maintain a balanced nutrition. For those who need to control blood sugar, it is best to choose three low fruits. However, even if it is low-sugar fruit, excessive consumption may lead to excessive sugar intake.

With the improvement of living standards, there are now many varieties and colors of fruits. The new varieties developed by science are more attractive. The prices of many new varieties of fruits are higher than those of ordinary fruits. However, the more expensive the fruit, the more nutritious it is. Each fruit has its nutritional value. Only by learning to select and match fruits can you eat healthier.

The article is produced by Science Popularization China-Creation Cultivation Program. Please indicate the source when reprinting.

Author: Liu Junling, Exhibition Instructor at Xinyu Science and Technology Museum

Reviewer: Ruan Guangfeng, Deputy Director of Kexin Food and Health Information Exchange Center