Red color in most fruits and vegetables contain antioxidants that reduce the risk of developing atherosclerosis, hypertension and high cholesterol. They also lower the risk of developing different types of cancer, including prostate cancer and protect against heart diseases and improve brain function.
Red Vegetables: tomatoes, radishes, red cabbage, beets, red bell pepper, red chilli pepper, radicchio, rhubarb, red union.
Red Fruits: red grapes, strawberries, watermelon, cherries, raspberries, pomegranates, cranberries, red apples, grapefruit.
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.
“Red Red veg, goes to my head (UB40 voice)”