Vegetables of all colors burn belly fat. Different shades indicate various levels of antioxidants that lower inflammation in the body, and a balanced diet of assorted vegetables is the best way to keep the middle trim.
Orange and yellow vegetables, like carrots, squash and pumpkin, contain helpful properties for the skin, eyes and heart. Rich in Vitamin C, they also lower stress hormones in the body, stopping the storage of belly fat.
Green vegetables are high in folic acid. Eating broccoli, asparagus and cucumbers allows the body to process protein effectively, and folic acid balances insulin levels to cut back on the amount of fat in the abdomen.
White vegetables, colored by a pigment called anthoxanthins, provide allicin, a chemical that wards off disease. Allicin also lowers blood pressure and cholesterol, along with decreasing inflammation. Members of the white vegetable family include mushrooms, onions and turnips.
Red and purple vegetables, such as eggplant, red cabbage and red peppers, contain high levels of the antioxidant phytochemical lycopene. In addition to reducing inflammation, this antioxidant also prevents cancer.
While all vegetables provide many health benefits, starchy vegetables contain more carbohydrates and a higher calorie count. To keep the belly small, vegetables such as corn, potatoes and peas should be consumed in moderation.