- question of the week - color of the week  
   
 
                                   
         

Green

A saying goes that summer is the greenest at the time of the Midsummer. Green can be found, for instance, in many vegetables.

Vegetables contain chlorophyll, a substance needed for photosynthesis. The green color of the leaves is provided by the chloroplasts. The color is of importance to humans as well: one much rather eats a green than a brown salad leaf. It is recommended to eat 500 grams of vegetables, berries and fruit a day.

At the moment, there is a one-week campaign going on to promote the use of early potatoes and vegetables. We contribute to it by quoting some tips on the subject, provided by the Organization for Finnish vegetables, Kotimaiset kasvikset ry.

  1. Regarding vegetables, a strong green color implies that they have plenty of chloroplasts performing photosynthesis. The chloroplasts contain e.g. vitamin C, which enhances the absorption of food.
  2. Green vegetables are known to reduce the risk for cancer. Typical green vegetables include salad and cabbage plants, peas and beans.
  3. The green of vegetables is best preserved, when the cooking time is short enough and the vegetables are frozen quickly.
  4. An easy way to ensure that dark green vegetables will be eaten sufficiently is to buy salads and herbs in pots. They can be chopped onto dishes before serving to improve the color, odour and flavour.
  5. Vitamin K contributes remarkably to the coagulation of blood. Vitamin K can be found particularly in green vegetables like spinach and kale, Brussels sprouts and broccoli.

A brochure ?Väreistä voimaa? (Strength from colors) is downloadable in Finnish on the website of Kotimaiset Kasvikset:

www.kotimaisetkasvikset.fi