Recipes made in Italy by Italians in Italian. Translated for You with Love

Eating in color brings well-being

Eating in color brings well-being

Red, yellow-orange, green, purple-blue, white ... the colors in food bring specific nutrients and characteristics that affect our well-being, including mood.

“Red like a pepper", “aubergine purple", “lemon yellow". Fruit + vegetables + colors - that just writing these three words together, it already feels better !!!

And we are certainly not talking about chemical dyes, with which industrial food is plagued: we are talking about the natural colors of food. Which, at times, are also particularly original: think for example of the red kiwi or the multicolored cob. Of course, we can always give a touch of color, always staying healthy & pure, using food dyes that come from the garden. But if we have the luck and above all the skill of having a vegetable garden (perhaps even vertical, on the balcony, or a small wardrobe-garden in the kitchen), this will give us bright and fragrant colors, without tricks.

Colors reflect the energies of light. For traditional medicine systems, colors are part of health and care. Chinese medicine, for example, correlates the energies of colors to different organs; Indian Ayurveda to the subtle energy centers associated with the glands.

Mother Nature distributes the colors in the food according to the season, because that color contains and expresses important properties to support our organism at that time of the year. The pigments that naturally color our fruit and vegetables have very specific characteristics - nutrients - associated with the prevention and treatment of specific organs, systems and diseases. And, in tandem, the "states of mind", which are fully part of our well-being.


It is the healthy food par excellence, even in our language: from salads to aromatic herbs such as basil, from zucchini to spianaci, from cucumbers to various cabbages. And then kiwi fruit of course, but also some apples, grapes - the one commonly called 'white'. And the avocado! Among the specificities of this group there is lutein, an antioxidant substance and very effective in strengthening sight, as well as magnesium, of which they are rich. From the point of view of mood: peaceful serenity, relaxation.


Sight, as we all know, is helped by carotenoids, a substance of which yellow-orange fruits and vegetables are rich. They are also the right choice for strengthening the immune system and preventing degenerative diseases. They are generally loaded with vitamin C: think of citrus fruits. While the beta-carrots, from carrots, pumpkin & C, turns into vitamin A, in fact. In summer our tables are decorated with yellow-orange: peaches, apricots, melons, medlars, peppers, corn… enthusiasm !!!


Color of vital energy, according to Chinese medicine, it stimulates the energy of the heart (in fact they are rich in nutrients important for the prevention of cardiovascular diseases), circulation contributing to our healthy complexion. And not only. Have you ever noticed that eating tomatoes brings a good mood? No? Try to bite into one, ripe, juicy and fragrant! Among the various nutrients common to foods such as tomatoes, in fact, but also watermelon, radishes, strawberries, cherries, blood oranges etc, we mention lycopene, with anticancer properties and anthocyanins.

BLUE-PURPLE (and black)

Anthocyanins are very powerful antioxidants: they have an anti-aging function - don't just think about aesthetics: beauty is health, inside and out! - helping us to prevent the decay of organs and functions, from skin to memory. They are also great protectors of the heart and, going more and more towards black, of the kidneys. Eggplants, figs, blueberries, blackberries, plums, black grapes and raisins, never to be missed in our diet. These colors have a calming effect, especially on a mental level; they favor concentration (blue) and balance (purple) and the latter color also seems to favor sexual desire.

WHITE (and brown)

Here too eyes, skin (potassium), heart, but also bones. And then allicin, present in garlic and onions, is linked to lowering cholesterol. Space therefore for bananas, fennel, apples, celery, leeks, cauliflowers. In simplicity.

The final tip: never miss the colors on your plate, make your kitchen a rainbow!

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