【#Vivien Yeo’s Beauty & Lifestyle】Eating Colorful Foods is the Magic to Protect Health and Boost Immunity!

【#Vivien Yeo’s Beauty & Lifestyle】多吃色彩繽紛的美食,才是守護健康及增強免疫力的魔法!

Recently, I came across an article about how foods of different colours have different nutrients that can help enhance our immune system! When our immune system is strong, our bodies can better resist diseases. Let's explore the nutritional benefits of various coloured foods together!


Red: Tomato, red bell pepper, red berries, pomegranate, red apple, red onion

Red-coloured foods typically contain abundant antioxidants, such as lycopene in tomatoes, vitamin C in red bell peppers, and anthocyanins in red berries. These antioxidants help neutralize free radicals, reduce cell damage, and enhance immune cell function. Consuming red-coloured foods contributes to maintaining skin health and providing ample vitamin C to keep our immune system strong.


Orange: Pumpkin, sweet potatoes, oranges, carrots

Orange-coloured foods contain beta-carotene, vitamin A, and vitamin C, which are crucial for enhancing immune function. Vitamin A acts as an important protector of mucous membranes, helping to block pathogens from entering our bodies. Beta-carotene, an essential nutrient, can be converted to vitamin A in the body. Vitamin A is essential for the growth of skin and eye cells, and these nutrients are needed to maintain health and normal functioning.


Yellow: Bananas, pineapples, corn, lemons

Yellow-coloured foods contain abundant vitamin C, B6, and folate, all of which contribute to strengthening the immune system. Vitamin C not only enhances the efficiency of immune cells but also accelerates wound healing, protecting our bodies from infection. Additionally, bananas and pineapples are rich in potassium and enzymes, which help regulate the body's electrolyte balance and maintain a healthy digestive system.


Green: Spinach, broccoli, green bell peppers, asparagus

Green vegetables are great allies for immune health. They are rich in vitamins A, C, and E, as well as chlorophyll and fiber. These nutrients help enhance the function of immune cells and provide anti-inflammatory and antioxidant effects. Green vegetables also contribute to maintaining a healthy heart and reducing the risk of chronic diseases.


Blue and purple: Blueberries, perilla leaves, blackberries, eggplants, grapes

Blue and purple foods contain abundant anthocyanins and antioxidants, which help reduce inflammation and protect cells from damage. Additionally, blueberries and perilla leaves are rich in vitamins C and E, which enhance the efficiency of the immune system, making us more resilient.


Black and brown: Black beans, blackberries

Black beans are a rich source of plant protein and fiber. They contain abundant antioxidants such as anthocyanins and flavonoids, which help neutralize free radicals and reduce cellular damage. Blackberries are rich in fiber, vitamin C, and antioxidants, with anthocyanins being particularly beneficial for cardiovascular health, reducing inflammation, and improving blood vessel function.


White: Cauliflower, White Radish

White cauliflower and white radish are low-calorie, high-fiber vegetables that are rich in vitamins C, K, antioxidants, and folate. White radish is also believed to have diuretic, blood pressure-lowering, and anti-inflammatory effects.


Different-coloured foods can help enhance immune function and maintain a healthy immune system. Additionally, I consume a packet of YUSAIKA ORGANIC DRIP CHICKEN ESSENCE daily to supplement high-quality protein. It provides 20 essential amino acids necessary for the body, effectively nourishing various bodily functions and boosting immune resilience.