Coloured Vegetables and the Australian Market

Many farm owners have realized that there is an untapped market of coloured vegetables, especially cauliflowers and lettuce. Through some trial crops, many have found the orange and purple coloured vegetables. Not only do they look attractive but there is a whole market that is left unexplored that may become extremely popular. However, it is true that consumers are a bit apprehensive in trying out the new variation.

It seems that they believe that the colour may be associated with unwanted chemicals that can cause damage in the long run. According to harvesters, the cauliflower and lettuce vegetable season is coming to an end. There was an attempt to provide new varieties. Moreover, many have added that COVI19 has had an impact on the restaurant trade, with foodservice buyers having to close down or limit operating conditions during lockdowns. Hence, there is a slight variation in the market.

Coloured Vegetable Benefits

Colorful foods, which are generally fruits and vegetables, contain many of the vitamins and antioxidants that are needed need – with few calories. Along with keeping up with good health, the nutrients in these staple vegetables and fruits harmonize together to protect against several diseases such as cancer, heart disease, vision loss and hypertension. Increasing the number of fruits and vegetables in one’s is a great step to improve health and explore new food trends in the market.

Our bodies benefit from variety. For optimal health, we need a rainbow of nutrients and colors. For instance greens are one of healthiest foods that we can consume. Green fruits and vegetables are rich in lutein, isothiocyanates, isoflavones, and vitamin E. Each color in fruits and vegetables is caused by specific phytonutrients, which are natural chemicals that help protect plants from germs, bugs, the sun’s harmful rays, and other threats. And each colour indicates an abundance of specific nutrients.