The foods we consume are rich in flavors and contributions, even in colors, although brown is one of the least common to see in fruits, vegetables, vegetables, among others.
Brown is a very popular color, not only because of it, but also because in conjunction with other foods, it makes a dish visually attractive, and more nutritional.
brown fruits
- Kiwi. Inside they have a very striking green color, but on the outside, their skin is brown, being rich in vitamins C, E and K, containing minerals such as potassium, carotenoids and folates.
- Khaki. Also known as persimmon, it is a fruit that, when ripe, has an orange-brown skin, which is rich in vitamin C and has a large amount of potassium and iron.
- Figs. Depending on the variety, some figs may have dark brown or purple skin. They are great for health as they are rich in vitamins such as A, B6, C and K, with many minerals.
- Medlars. They can have brown or yellow-orange skin, which is why it is among the brown fruits. Its consumption guarantees many vitamins and minerals such as potassium, calcium and magnesium.
- Dates. They have dark brown wrinkled skin that makes them easy to identify. Many people like it for its flavor and for the fact that it adds selenium, magnesium, iron and calcium, even vitamin A, C and E.
- Olives. Ripe olives can have a dark brown or purple hue, and are also very tasty. They offer vitamins A and E, being antioxidants and with many minerals that add to the skin.
- Tamarind. Both outside and inside, we see it in different colors of brown. It is characteristic for having an acidic flavor, and provides vitamins B, C and E, including calcium, iron, potassium, among others.
- Nuts. Nuts come in different shades of brown, some being almonds, hazelnuts, peanuts, etc., and depending on which one they are, they can make one or another contribution to health.
Brown vegetables
- Ginger. The skin of ginger is brown, very light, but what matters is the inside, as it is an excellent source of numerous vitamins and minerals. They help reduce pain, improve the condition of the throat and prevent diseases.
- Mushrooms. Mushrooms and other types of mushrooms can have brown tones, especially when cooked. In addition to being delicious, they include B vitamins, as well as vitamin D, potassium, iron, phosphorus, etc.
- Potatoes. Some varieties of potatoes have a dark brown or mottled skin, and are widely used in cooking due to their versatility. They have potassium, phosphorus, iron, zinc, manganese and magnesium, and of course, vitamins C.
- Yams. The skin of some sweet potatoes can be dark brown or reddish brown. By including it in our dishes we can obtain a wonderful and significant source of iron and calcium, along with vitamins such as A and C.
- Beet. Some beet varieties have brown or light brown skin, although they are usually reddish or purple. It has vitamins B and C, and is attributed the benefit of stimulating the body with its consumption.
- Jicamas. They have a brown skin, but the edible part is white and crispy. In this we find calcium, potassium, iron and phosphorus, and of course vitamin C, as well as a large amount of water, with up to 90% water in this tuber.