Eating fruit and vegetables is undoubtedly one of the best and surest ways to maintain a healthy lifestyle. Fruit and vegetables in bright orange can in fact help to boost our immune system as they contain beta carotene and bioflavonoids, which are essential in reducing the risk of cancer and heart disease. They also help maintain good eyesight and glowing skin.
Carrots, oranges, peaches, and pumpkin are a few good representatives for fruit and vegetables in orange.
Carrots are believed to be originated in the Middle East and central Asia. They are considered as root vegetables. Over 100 varieties of carrot are available and they appear in various colors: yellow, purple, white, red, and orange. Raw and cooked carrots are an excellent source of vitamins A and C, folic acid and potassium. Pick and buy those that are boringly colored and firm. Raw or cooked carrots can be eaten alone or as a salad, side dish, and as a dessert. Instead of being thrown away, the head of a carrot can be used to enhance flavor and nutrients to soup and sauces.
Native to China, orange trees have been cultivated in Asia for more than 4,000 years and oranges have become one of the most popular fruits around the world. Oranges are commonly eaten alone but their essential oils and essence are also used in pasties and desserts. Oranges can be incorporated in the recipe of making food such as duck, port and seafood. Oranges can be kept for about a week under room temperature while candid and dried orange peel must be stored in an air-tight container.
Halloween will probably pop up your mind when mentioning pumpkin. Being part of a squash family, the hard and fibrous pumpkin is a great ingredient for soup. It can also used in making desserts such as pumpkin pie and pumpkin jam. During summer, the seasonal crook-neck squash with a light orange hue will avail and it can be used as a main meal. The turban squash which is in deep orange and dark green is an ideal ingredient for desserts because of its nutty, sweet flavors. It is available only during winter.
Velvety on the outside with honey-flavored flesh, peaches are excellent candied, canned, dried, frozen or cooked. Peaches can also used to decorate and flavor cakes, tarts, salads, and yogurt. Due to its easily-spoiled nature, peaches should be handled with care and should be stored in fridge, which can be kept up to 3 to 4 days. Peaches are excellent source of vitamin A and C and niacin whereas dried peaches are rich in iron, zinc, and riboflavin.
In conclusion, eating healthily does not necessarily mean that we have to stick to boring and tasteless meals. Fruits and vegetables can not only add colors and flavors to our meal, but also provide us with a whole lot of nutrition that can help us prevent heart disease as well as other diseases.
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