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Sunday, 15 April 2018

Walking on Sunshine - 5 Yellow Fruits and Vegetables You Need in Your Diet this Spring!

Depending on the season, there are certain foods that tend to catch our eye. When the sun comes out from behind the clouds and the snowy days are far behind us, we begin to see yellow fruits and vegetables appearing everywhere —  think of bananas, mangos, and yellow peppers.
Yellow often represents sunshine, happiness, and radiance, which are adjectives we’d all love to use more often. Yellow fruits and vegetables contain essential vitamins and minerals that have the power to reverse damaged skin cells. They also have a phytochemical called bio-flavonoid, sometimes referred to as Vitamin P. Vitamin P helps break down Vitamin C and helps to provide the necessary amounts that the skin needs to replenish itself. These yellow fruits and vegetables also house powerful antioxidants that combat illness and heart problems. Often, people tend to invest in skincare products and creams when they actually just need to eat more yellow food. These yellow fruits and veggies have more retinol properties than any over-the-counter beauty regime.
If you’re ready to improve your skin, diminish wrinkles and improve your overall health, here are 10 yellow fruits and vegetables plus recipes that will do just that!

Fruit:

1. Bananas 

Bananas are one of the more obvious, but favorite yellow fruit there is — they’re sweet, filling and filled with vital potassium. Bananas are a major storehouse of vitamin A, B, C, E as well as zinc, potassium, and magnesium. They also consist of amino acids that help fight allergies. B6 is also present, which is an antioxidant that prevents premature aging and it’s a natural moisturizer! They’re also known to reduce swelling. As you can now see, the benefits of bananas are truly great. It’s even better that they can be eaten in some many delicious recipes. 

2. Mangos 

Mangos are famous for their major storehouses of Vitamin A, which protects the skin from ultraviolet rays from the sun. This yellow fruit tastes so good that people often forget how nutritious they are.  Since they are high in fiber, Vitamin C, and pectin, they help to lower cholesterol. One cup of sliced mangos will provide you with 25% of the needed daily value of Vitamin A, which also promotes good eyesight and prevents dry eyes. This exotic fruit is also rich in antioxidant compounds called carotenoids, which have been said to aid in the battle of cancer. 

3. Lemons 

Lemons have anti-bacterial property; they are also rich in vitamin C and citric acid. When applied or consumed, whether in food or in water, they make the skin softer and brighter. Lemons also contain flavonoids, which are composites that contain antioxidantand cancer-fighting properties. It helps prevent diabetes, constipation, high blood pressure, fever, indigestion, as well as improve the skin, hair, and teeth. 

4. Pineapples 

You may be surprised to learn that pineapples have more going for them than just their sweet, tangy taste. Get ready for a mouthful; Pineapples are a storehouse of several different health benefits due to its wealth of nutrients, vitamins, and minerals, including potassium, copper, manganese, calcium, magnesium, vitamin C, beta-carotene, thiamin, vitamin B6, and folate, and bromelain, as well as soluble and insoluble fiber. Yeah, wow. Pineapples help to reduce the inflammation that comes with arthritis and speeds up the healing of wounds due to its creation of collagen. 

5. Kiwi 

Green kiwi’s aren’t the only kiwis around. Actually, gold kiwi packs more of a health benefitpunch than you’d think. This tropical fruit has 3x the amount of Vitamin C than other citrus fruits, and it has a great sweet yet sour taste that gets people hooked. The high fiber content helps the metabolism, especially with old age. Gold kiwi also boosts the immune system and reduces fatigue. 

Vegetables:

1. Squash 

The delectable recipes are as equal as the health benefits in yellow squash. Yellow varieties of squash provide tons of health benefits. They’re rich in vitamins A, B6, and C, fiber, phosphorus, and potassium. It’s also rich in manganese, which is a mineral that helps boost bone strength and the body’s ability to process carbs and fat. Did we mention that it’s incredibly tasty in literally everything

2. Yellow Peppers 


Did you know that technically, yellow peppers are a fruit but we eat them and they taste like a vegetable? Let’s just continue rolling with it. Mainly made up of water, this bright veggie/fruit is hydrating with a small amount of fat. Yellow peppers are a great source of fiber and antioxidants. They also have folate, which is a substance that supports red blood cell functions. Like other yellow foods, they have loads of vitamin C. 

3. Potatoes 

Potatoes aren’t only comfort food, but they’re also very, very good for you. Of course, when they’re prepared with vegan recipes they’re even better. One of the best things about potatoes is how filling they are without being high in fat or calories. They’re also full of nutrients including vitamins C and B6, niacin, pantothenic acid, manganese, and phosphorus. Phosphorus is essential for the body to function, as it helps structure cell membranes. 

4. Pumpkin 

A single cup of cooked pumpkin has more than 200% of the recommended daily amount of vitamin A. Vitamin A is great for the body as it keeps vision sharp and clear. It also contains lots of vitamin C, which we now know boosts your immune system and wards off colds, as well as bad skin. Yellow Pumpkin is stuffed with phytoestrogens, which is helpful for stopping hypertension! It’s also a much-overlooked source of fiber, which aids in weight loss. It’s also quite delicious. 

5. Beans 

These yellow legumes contain a whole lotta cancer-fighting, natural plant chemicals, included isoflavones and phytosterols. Both which block cholesterol absorption which reduces levels. They can help control PMS, reduce cancer, give you all the vitamin K you’ll need to keep your joint movements fluid. They can also replace other popular beans in a variety of meals. 

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