Orange is the color of fall. From the last few rays of sunshine to the color-changing leaves on the trees to flickering pumpkin lanterns at Halloween – orange is everywhere. That’s also true in the kitchen.
Why eating orange is so good for you
Try adding some bright orange to your plate. Carrots, sweet potatoes, pumpkins and many others not only provide many valuable nutrients, but also offer a unique variety of flavors and methods of preparation. Christoph Bujok, chef and culinary innovator at Aramark, reveals how you can conjure more orange onto your plate and why it’s so good for you.
Orange has so much to offer
Orange foods are particularly high in beta carotene, as Christoph knows. It’s no wonder, because this natural yellowy orange pigment can be found in abundance in carrots. That’s where we get the name – from the Latin “carota”, for carrot.
Beta carotene not only provides the appetizing color, but also antioxidants that help the body to produce vitamin A, which is important for your eyes, skin and immune system. Carrots are one of the best sources of beta carotene, but they’re definitely not the only one. Orange vegetables with a great deal of beta carotene power include pumpkins such as Hokkaido, sweet potatoes and honeydew melons, as well as yellow, orange and red bell peppers. When it comes to fruit, the big beta carotene hitters are just as obvious: apricots, physalis, papayas and mangos. Furthermore, most orange and yellow fruits are also high in vitamin C. And they’re full of fiber. So there’s really more than enough reasons to put more orange on your plate. So when you go shopping, just go by the color!
