{"id":6530,"date":"2017-04-27T14:27:39","date_gmt":"2017-04-27T07:27:39","guid":{"rendered":"http:\/\/library.uc.ac.id\/?p=6530"},"modified":"2025-05-01T12:26:30","modified_gmt":"2025-05-01T05:26:30","slug":"serunya-warna-warni-makanan-kita","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/en\/serunya-warna-warni-makanan-kita\/","title":{"rendered":"Serunya Warna-warni Makanan Kita"},"content":{"rendered":"

\"Serunya<\/a><\/p>\n

Alam punya cara Cerdas memberi kode tentang zat gizi dalam makanan. Nutrisi yang berbeda memberi warna tertentu pada bahan-bahan makanan.<\/p>\n

UNTUK pemenuhan kebutuhan nutrisi per hari, para pakar menyarankan kita untuk menciptakan pelangi di piring kita. Mengisinya dengan varian makanan yang bewarna-warni. Ahli gizi sekaligus penulis buku What Color is Your Diet? Susan Bowerman mengatakan kita bisa mengelompokkan makanan yang berasal dari tumbuhan ke dalam tujuh kategori warna, yaitu merah, merah keunguan, oranye, oranye kekuningan, kunig kehijauan, hijau, dan putih kehijauan. Semua mewakili nutrisi yang dikandung masing-masing.<\/p>\n

Warna ungu atau biru pada makanan menunjukkan kandungan antosianin yang tinggi. Antosianin adalah antioksidan yang berperan banyak terhadap kesehatan jantung dan membantu menjaga tekanan darah. Selain itu, antosianin juga menurunkan risiko kanker dan memperlambat penuaan. Manfaat ini bisa ditemukan anatar lain pada terung, buah naga, buah bit, dan bluberi.<\/p>\n

Sayuran atau buah-buahan yang berwarna hijau memiliki pigmen klorofil yang kaya akan isotiosianat. Zat ini meransang enzim di dalam liver untuk menyaring zat-zat yang berpotensi karsigenik. Sayuran hijau juga sumber yang baik untuk vitamin K, asam folat, potasium, dan asam omega-3.<\/p>\n

Makanan kuning kehijauan adalah variasi dari kategori makanan bewarna hijau. Jenis ini mengandung lutein yang kaya, bermanfaat untuk kesehatan mata. Alasan lain untuk mengosumsinya, kadar vitamin C yang tinggi. Ini bisa ditemukan pada alpukat, kiwi, bayam, dan sayuran berdaun lain.<\/p>\n

Pada buah dan sayur yang bewarna kemerahan, likopen adalah pigmen dominannya. Likopen adalah antioksidan kuat yang dapat menurunkan resiko kanker, terutama kanker prostat, dan mengurangi risiko serangan jantung. Zat ini juga baik untuk kesehatan jaringan payudara. Buah yang mengandung banyak likopen seperti tomat lebih baik dikonsumsi setelah sedikit dipanaskan. Ini akan meningkatkan aktivitas kimia zat-zat likopennya. Buah atau sayuran kemerahan juga mengandung banyak vitamin C, asam folat, dan flavonoid yang mengurangi inflamasi.<\/p>\n

Barangkali buah bewarna kuning atau oranyelah yang paling banyak disukai. Rasa jeruk, mangga, ubi jalar, atau wortel cenderung bersahabat dengan selera banyak orang. Jenis makanan ini mengandung banyak beta karoten, Vitamin A, dan vitamin C. Buah-buah ini baik untuk kesehatan mata dan bisa mengatur kadar gula darah. Beta karoten juga berperan untuk meningkatkan imunitas dan mencegah kanker, terutama kanker paru-paru, esofagus, dan perut.<\/p>\n

Sementara itu, buah dan sayuran yang bewarna putih kaya akan flavonoid yang membantu tubuh menangkal radikal bebas. Jenis ini juga mengandung alisin yang mengontrol kolesterol dan tekanan darah seta menghambat pertumbuhan sel kanker. Mulai sekarang, jangan ragu untuk menjadikan makanan kita lebih bewarna!<\/p>\n

Sumber : Kompas 23 Februari 2017 Hal 33<\/p>\n","protected":false},"excerpt":{"rendered":"

Alam punya cara Cerdas memberi kode tentang zat gizi dalam makanan. Nutrisi yang berbeda memberi warna tertentu pada bahan-bahan makanan. UNTUK pemenuhan kebutuhan nutrisi per hari, para pakar menyarankan kita untuk menciptakan pelangi di piring kita. Mengisinya dengan varian makanan yang bewarna-warni. Ahli gizi sekaligus penulis buku What Color is Your Diet? Susan Bowerman mengatakan…<\/p>\n","protected":false},"author":1,"featured_media":6531,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-6530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel"],"yoast_head":"\nSerunya Warna-warni Makanan Kita - Library<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciputra.ac.id\/library\/serunya-warna-warni-makanan-kita\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Serunya Warna-warni Makanan Kita - Library\" \/>\n<meta property=\"og:description\" content=\"Alam punya cara Cerdas memberi kode tentang zat gizi dalam makanan. 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