What does the color of fruits and vegetables tell us?

One of the greatest satisfactions of going to the market for fresh fruits and vegetables is the sensory pleasure that smells and colors give us. However, beyond the aesthetics that these tones bring to the dishes, there is a whole range of healthy properties, since the colors of each type of vegetable indicate the presence of different antioxidant substances that are beneficial for our body. That is why it is important to combine the colors in our shopping cart and in daily dishes. Naturcharc brings you the secrets that this color palette hides.


The most characteristic color of plants, without a doubt. But apart from the chlorophyll present in the leaves of vegetables, there are other substances that are present in vegetables of this hue. In the case of broccoli for example, the intense green tone is also given by sulforaphane, a powerful natural anti-cancer and anti-inflammatory. To preserve it in its greatest quantity, it is advisable to cook vegetables very little. Sulforaphane is also present in cabbage. As if that were not enough, green leafy vegetables have high amounts of lutein, a substance that protects the functioning of the eyes and helps prevent diseases such as cataracts.


The color that we find in peppers and tomatoes is due to carotenoids, especially lycopene, but also anthocyanins. Both substances have antioxidant properties that help protect us from cell degeneration and deterioration caused by age. As if that were not enough, it also helps prevent skin problems and has anti-inflammatory properties.

Yellows and oranges

Beta carotenes are the main reason for this color in vegetables, which indicates a high presence of vitamin A, which is essential for the immune system, for the correct functioning of the retinas and for the maintenance of the skin. Not all beta carotenes are converted into vitamin A, but even those that do not have antioxidant properties that help protect the body against external and toxic aggressions. Sweet potatoes, some varieties of peppers and pumpkins stand out in this color.

Purples and whites

This color, present in onions and in aubergines is due to anthocyanins, a substance from the family of flavonoids that protects cardiovascular health. In the case of white onions, we find two other antioxidants, allicin and quercetin, which also exert a protective effect on cardiovascular health and help reduce cholesterol levels.

Products from organic farming like those we grow at Naturcharc are produced in the best conditions for the plant, which favors optimal development. The handling of the harvest, which is carried out with the utmost care and in the best conditions, guarantees high levels of vitamins, minerals and antioxidants, with all the flavor and aroma of always.

To find out how we continue to improve work in our fields and learn more about organic farming, follow us on our social networks on Facebook, Linkedin and Instagram