What Color is Your Food?
Color, as sensed by the eyes, has much more to it than merely being a physical trait of objects and things. Generally color affects the intensity of the feeling it induces: dark colors project warmth and the lighter colors generate cooler effects. Learning to read the colors of the food – raw or cooked – can help you deduce a lot of information that can enhance the lead to a more rewarding use of food by us.
A lot of nutrition related information is hidden in the colors different types of food display. The darker the color of the food is the richer it would be in iron, a vital mineral required by the body for running its normal body functions. Haemoglobin is a significant constituent of blood. The colors Red, Dark Green, Dark Brown and intense purple found in vegetables like tomatoes, spinach, eggplant and different varieties of gourds are indicative of these foods being rich in iron.
Milk is completely devoid of iron as is indicated by its starkly white hue. The consistency of the intensity of color over the entire surface of the vegetable is indicative of it being fresh and free of any pathogens. Blanched colors reveal the excessive presence of pesticides or blight in the vegetables.
Vegetables in general take the color of the major ingredients they are made of: carrots are red due to the abundance of the carotenoid – dark orange color – on it. Carotenoid gets converted into Vitamin A in the body, in which carrots are known for.
Presence of Chlorophyll – a natural dark green substance produced as a result of the action of sunlight on the plant cells – renders most of the plant products Green. Colors also have psychological implications with respect to the choice of food we make on a daily basis.
Shades of Gray and discolored food appear repulsive to the senses. Green stimulates the healing and feels good emotions in our psyche, goading us to believe that all food items which are green in color are always healthy. Consuming food with shades of Red, Yellow and Oranges , infuses enthusiasm and energy along with the vital nutrients in our diet .
One of the major functions of dressing the food with different colors is to add vitality for enhancing the likeability factor of its otherwise bland appearance. Color is nature’s way of adding variety to the food .This ensures the intake of vital nutrients from a variety of sources on our part.
Fresh and healthy food is meant to be brighter and consistent in color. Most people prefer risking the piquancy of a red hot chilli for the color it imparts to their food. Eating brightly colored dishes help in fighting the pangs of depression experience occasionally by every one of us. The color therapy, already in vogue for treating a lot many of the psychological conditions has comfortably seeped into the domain of gastronomy as well.
The amount of information that can be decoded from the color of the food we eat, can help us overcome nutritional and psychological deficiency in case any.