Carrots are a core component of many recipes, both raw and cooked, and are known to be weight-loss friendly.Įating carrots can help lower cholesterol levels and, with their high level of beta carotene, improve your eye health. CarrotsĬarrots are one of the most popular orange foods and have always been known to be rich in beta carotene, fiber, vitamin K1, potassium, and antioxidants. These exotic fruits are often used to garnish desserts and make an excellent counterpart to rich chocolate sweets. The berry has an orange- yellow color when ripe and a sweet-sour flavor. Cape GooseberryĪlso known as goldenberry or Peruvian groundcherry, this South American plant is a native from Peru and Colombia which is encased in a lantern-like papery husk. Cantaloupe, also known as rock melon, contains a variety of minerals, including selenium, lutein and choline, which have antioxidant properties. It is not only an excellent source of vitamin A and C, but also a good source of folate. This orange melon is popular with children and adults alike because of its refreshing, sweet flavor. Packed with beta carotene and micro-nutrients, this herb has anti-inflammatory and healing effects. While many of its uses are as external treatments, including creams and ointments, the flowers are edible and are a cheap alternative for giving saffron-color to cooking. The calendula plant, also commonly called marigold, has bright yellow-orange flowers that have been used in traditional medicine for centuries. Roasted butternut squash adds a sweet flavor to your meal without any added sugar.
Butternut squash is a favorite in vegetarian cuisine, and can even be mashed to add to muffin and bread recipes. As part of the pumpkin family, this squash is a good source of fiber, vitamin C, magnesium, and potassium. Known as butternut pumpkin or Gramma in countries like Australia and New Zealand, these healthy vegetables have a sweet and nutty taste. Eaten fresh, these vegetables have a sweet flavor and are a great addition to salsa and salad recipes, as well as containing large amounts of vitamin C to support your immune system. While bell peppers are commonly red, green or yellow, orange varieties are increasingly popular. Turkey is the largest exporter of dried apricots worldwide. Raw apricots are commonly grown in California and provide a moderate source of vitamin A and C – but when apricots are dried, the concentration of nutrients increases. This orange fruit is smaller than its peach and nectarine cousins, and has its own distinct flavor. ApricotĪpricots are small stone fruits containing a high amount of potassium and fiber. The color can also be extracted by cooking the whole seeds in water or fat. The strong color comes from the concentrated carotenoids found in the red waxy coating of the seeds. Natural food colorings are generally thought to be healthy compared to synthetic versions, as they carry with them carotenoids and other micro-nutrients that are good for you.īy grinding the seeds, a powder or paste is produced which adds an orange color to food and a slight peppery flavor.
AnnattoĪnnato is something you probably eat every day without even knowing it! It is a food coloring made from achiote seeds, which grow in the tropics between Mexico and Brazil.
#MALIST ORANGE FREE#
They have anti-oxidant activity and help protect the body from free radicals that cause disease and cancer. They are present in pumpkins, cantaloupe melon and apricots, amongst others. The other common phytonutrients that give foods a yellow-orange color are xanthophylls.
#MALIST ORANGE SKIN#
The body uses beta carotene to generate vitamin A, a fat-soluble vitamin which is vital for eye and skin health. As the name suggests, carotenes are found in carrots, but oranges, sweet potato and other healthy fruits and vegetables also contain these carotenoids. The most commonly known of carotenoids are carotenes, like beta carotene. For orange foods, these phytonutrients are orange pigments called carotenoids. The compounds in foods that give them their color are known as phytonutrients – and these biological molecules don’t just give attractive color to our food, but also have a role in our nutrition.
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