Have you ever looked at your food and noticed something? Some foods found in nature have a rather striking resemblance to our human body parts, and what is even more fascinating is the body parts the food resembles, is the part they are beneficial for! Coincidence? I’ll let you decide. 

Here are five foods that resemble the body parts they benefit when they are closest to their natural state and not processed, preserved, and plucked of their nutrients.

Tomato – Heart

Cut open a tomato and immediately the chambers can be noticed, much like the chambers and structure of our human heart.  The carotenoid lycopene found in tomatoes is considered effective in reducing heart disease.  According to The American Journal of Clinical Nutrition, lycopene may have a cholesterol synthesis inhibiting effect; along with enhance the breakdown of LDL (“bad”) cholesterol. Another important thing to note is the lycopene found within tomatoes is fat-soluble.  This means that when accompanied with a fat, the absorption can be dramatically increased.  Try coupling with olive oil or mix it in with avocado. 

Walnut – Brain

When taking a look at a whole walnut, which body part to you see? If you answered: Brain, then I am assuming you’ve been sure to consume walnuts often due to your high intelligence, because you’re right!  The walnut is packed with omega-3 fatty acids, which have been proven to aid in overall brain function. Science Daily confirms that, “Dietary deficiency of omega-3 fatty acids in humans has been associated with increased risk of several mental disorders, including attention-deficit disorder, dyslexia, dementia, depression, bipolar disorder and schizophrenia.” 

Sweet Potato – Pancreas

The deep orange color of a sweet potato indicates it is high in the powerful carotenoid beta-carotene.  This compound has high antioxidant properties that are vital to the health of all of your bodies’ cells, including those found in your pancreas.  Another intriguing bit about the sweet potato is that has a relatively low ranking on the glycemic index (GI) scale when compared to a white potato, and the lower the GI of the food, the lower the tax on the pancreas.  Less stress on the pancreas is necessary to keep our insulin levels functioning normally to help us maintain our sweet and kind demeanor. Too high or too low of blood sugar levels may make us a bit cranky and less tolerable to be around, right Heidi?


Carrot -Eye

If the vegetable is cut in half crosswise, you will notice that it very closely resembles a human eye.  Fascinating (eyebrow raised), as it is a vegetable highly nutritious for are overall eye health.  Again, the orange color in this vegetable is indicating that beta-carotene is present, which has been noted to reduce the likely hood of macular degeneration.  Sparkling eyes for you and yours, just a carrot dish away! 

Red Wine – Blood

Who doesn’t enjoy a nice glass of red wine every so often? Toss away any guilt and embrace the evidence of recent studies, suggesting that red wine has a component called resveratrol that may reduce LDL (“bad”) cholesterol.  Red wine is also noted to contain blood-thinning compounds, reducing risks of blood clots and strokes.  I’ll drink to that! Here’s to increased vascular health and reduced risk of stroke, cheers!

These are just a handful of foods that, in their natural state, have properties that are tailored to our bodies’ specific nutrient needs. Perhaps if we are choosing more fresh and less processed foods, choosing foods closer to nature, and are enlightened about the fact that food truly is fuel for our bodies, we can become healthier and truly enjoy sitting down to a nutrient filled meal. 

So next time out consider a meal that showcases baked sweet potato with a walnut-crunch topping; a salad laden with carrots, tomatoes; and a glass of red wine to get your little pump, pump, pumping heart going.

Here’s to eating intelligently, friends.  To you and yours, happy dining!

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About Katie

Kate Paige Haarala is a registered dietitian (R.D.) from Minnesota who has an undying passion for nutrition education and helping others incorporate healthy dishes into their daily menu.  She graduated from Concordia College in Moorhead, MN with a Bachelor of Arts degree in Food, Nutrition & Dietetics along with a Bachelor of Arts degree in Exercise Science. You can catch more of Katie on her blog by clicking here.