Kale isn’t the only healthy vegetable out there. Red vegetables, like tomatoes and bell peppers, may help reduce the risk of diabetes, osteoporosis, and high cholesterol.
The phytonutrients that give these ruby beauties their colour also come with powerful health benefits. Deeper colours, like the dark hue of beets, usually means that the vegetable is richer in these phytonutrients including antioxidants, vitamins, and minerals. These nutrients have been shown to help prevent cancer, fight chronic illnesses, and strengthen the immune system.
Red vegetables get their hue and nutrition boost from lycopene and anthocyanin. Lycopene is an antioxidant that has been shown to reduce heart disease risk, protect the eyes, fight infections, and protect against damage from tobacco smoke.
Researchers are also studying its potential protection against prostate cancer and other tumors. Anthocyanins are believed to protect the liver, improve eyesight, and reduce blood pressure and inflammation.
1. Beets
2. Red cabbage
3. Tomatoes
4. Red bell pepper
5. Radish
6. Red chili pepper
7. Radicchio
8. Red leaf lettuce
9. Rhubarb
10. Red onion
11. Red potatoes
Red vegetables are an important part of a healthy diet. Be sure to include them daily, but don’t forget to eat the whole rainbow. According to the USDA, people who eat a wide variety of vegetables and fruits have a lower risk of some chronic diseases.
Don’t forget to eat the skins of vegetables to get their cancer-fighting phytochemicals and all of their nutrients. While there are supplements available for many of these phytochemicals like lycopene, research has shown that these are not as effective. Eat the whole vegetable to get the benefits.
