The Food Rainbow: Orange
Updated: 2011-07-25 09:44
By Cindy Gu (chinadaily.com.cn)
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Persimmons
Persimmons contain catechins and gallocatechines, both antioxidants and anti-inflammatory substances that are also found in tea leaves. The somewhat astringent taste of persimmons comes from catechins.
Persimmons are also rich in betulinic acid, a compound with anti-inflammatory and anti-retroviral properties.
Rich in Vitamin A, beta-carotene, lycopene and zeaxanthin, persimmons can also help protect the eyes and prevent macular diseases. They are also a good source of Vitamin B, which act as co-factors for many metabolic and enzymatic reactions in the body.
Persimmons ripen in fall, but dried forms are available throughout the year. For the fresh kind, select brightly orange colored ones without any bruises on the skin.
Sweet Potatoes
Sweet potatoes are much more than just a plain old potato. They are high in beta-carotene, Vitamin A, Vitamin B6 and Vitamin C. They also contain lots of fiber, thiamine, niacin, potassium and fiber. Moreover, they are a good source of naturally occurring sugars, protein and calcium.
The flesh of sweet potatoes can be either orange or purple. The orange variety are rich in carotenoids, and the purple kind are loaded with anthocyanins, both potent antioxidants.Though very sweet to the taste, sweet potatoes have been shown to regulate blood sugars.
With all of these goodies packed into only 110 to 160 calories, there is really no reason not to have them. The best way to cook sweet potatoes is to steam them. The natural sugars make them tasty without any seasoning. In winter, roasted sweet potatoes are available almost everywhere at street stalls in China. Have them for breakfast, or as a nutritional snack in between meals.