"It is human nature to like to eat food with beautiful colors." Fan Zhihong, an associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, said that good colors can not only bring good appetite, but also have good health care effects. The color in processed food usually comes from synthetic pigments, which have no nutritional value. You might as well choose products with simple colors. The natural pigments in natural foods have excellent health care value, especially the strong antioxidant effect. The darker the color, the more nutritious and healthy the varieties are. For example, black beans contain more polyphenols than soybeans, so the antioxidant effect can reach several times to ten times that of soybeans; The nutritional value and antioxidant capacity of black rice are much higher than that of white rice, black millet is higher than that of yellow millet, and black sesame is higher than that of white sesame. Dark green vegetables often have higher health value than light-colored vegetables. From the content of anthocyanins and lutein, green cauliflower is higher than cauliflower, purple eggplant is higher than light green eggplant, and purple onion is higher than white onion. The same is true of fruit. Yellow peach is higher than white peach, yellow apricot is higher than white apricot, purple grape is higher than light green grape, and red cherry is higher than yellow cherry.

Therefore, when choosing natural food, be "lewd". The stronger the color, the brighter and healthier it is.