There is no absolute "superiority or inferiority" between dark-colored and light-colored vegetables; instead, each has unique values and should be reasonably matched according to physical conditions and dietary needs. The core advantage of dark-colored vegetables lies in their antioxidant properties and supply of key nutrients. Deep green vegetables have a high chloroplast density and are rich in folic acid and vitamin K, which are particularly important for the health of pregnant women and the elderly. Lycopene in tomatoes and anthocyanins in red cabbage can enhance immunity and protect cardiovascular health, making them suitable for people who sit for a long time and are under high pressure.
Light-colored vegetables stand out for being "gastrointestinal-friendly" and their characteristic nutrients. Winter melon and white radish are high in water content and have delicate fibers, making them more suitable for the elderly, children with weak digestive functions, or those with gastrointestinal discomfort. The glucosinolates in white radish can resist bacteria and viruses; the mucin in Chinese yam can nourish the intestines and stomach; and the selenium content in button mushrooms ranks among the top in vegetables, which can supplement the trace elements needed by the human body. In daily life, there is no need to pursue "only eating dark-colored vegetables"; instead, we should achieve diversified matching. For example, stir-frying broccoli with white radish not only ensures the intake of antioxidants but also reduces gastrointestinal burden, enabling more balanced nutrient absorption.
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