Why red vegetables are the best | Fusion - WeRIndia

Whenever looking at vegetables on advice for one’s diet, they are almost always green varieties and even sometimes yellow ones, but far more rarely are red vegetables seen. This rarity does not correspond to their true importance in one’s health, and red vegetables. Beetroot should be more highly considered for a couple crucial reasons.

One is the protein that causes the red color, lycopene, a variant of carotene, which is the protein that makes the color orange. Lycopene can fight cancer of reproductive organs, most notably cervical cancer and ovary cancer.

They are also quite low in calories, with the average red vegetable having ten to fifteen calories in it. Here are some of the best red vegetables and their specific benefits:

• Beetroot has antioxidant, fiber, iron, folate, and Vitamin C, which helps improve the blood amount, prevents anaemia, and can even lower blood pressure. They also have carotenes and high concentrations of nutritious elements like manganese, and are quite low in calories as well.

• Red cabbage, or more purple, as it appears, has high amounts of fiber, vitamins, and bodily nutrients, along with excellent antioxidant properties. This is best consumed raw as salad for the maximum nutrients.

• Tomatoes are high in lycopene, Vitamin C, and potassium, all very nutritious for the body. These are best consumed raw in salad with some olive oil drizzled on them, which helps the nutrients absorb in the body. Tomatoes in cooked or pureed form also work well.

• Although radishes may taste spicy when eaten raw, they are worth it for the health they can bring. Containing nutrients such as folate, Vitamin C, potassium, and other essential minerals, the antioxidant properties of radishes are excellent for a healthy stomach.

• Red bell peppers, declared a super food, are known for their rich antioxidants and ability to fight cancer. They are also an important source of both Vitamin C and Vitamin A’s RDA component. Phytochemicals can be found here as well such as beta-carotene and beta-cryptoxanthin which can help fight cancers such as lung cancer.

• Red onions are rich in fiber, organosulfurs and phytochemical compounds, which aid the immune system and reduce bad cholesterol. They are also a rich source of allyl sulfides, which fights cancer and other heart problems.

Image by Rajeshwaran Paramasivam from Pixabay (Free for commercial use)

Image from Pxhere (Free for commercial use / CC0 Public Domain)

Image Reference: https://pixabay.com/photos/red-bell-pepper-red-capsicum-4968403/, https://pxhere.com/en/photo/778862