Red vegetables such as red onion, tomatoes, red pepper, red cabbage, and beetroots. They are loaded with multiple nutrients and vitamins that help to fight and prevent various health ailments. This vibrant color vegetable contains fiber, vitamins A, and C, and minerals. Red vegetables are an excellent source of antioxidants such as carotenoids and anthocyanins, which makes them unique and better than other vegetables. The red bright color of this vegetable is because of the presence of phytonutrients. Red vegetables are low in calories and sodium.
1. Red cabbage
Red cabbage is a variety of brassica that is from the cauliflower, kale, and broccoli family. This vegetable changes its color as per the pH value of the soil because of the pigment that belongs to anthocyanins. Red cabbage is a bit peppery, denser, and smaller than the usual green cabbage. It needs good fertilized soil and humidity to grow. This vegetable is loaded with vitamins and minerals. It even has fiber, potassium, and manganese. Red cabbage is usually consumed raw in salads and coleslaw.
Nutrition
- Calories: 122 kJ
- Carbohydrates: 6.90 g
- Sugars: 3.30 g
- Dietary fibre: 2.5 g
- Fat: 0.05 g
- Protein: 1.50 g
- Vitamin C: 34.2 mg
- Vitamin K: 47.5 μg
- Calcium: 40 mg
- Iron: 0.65 mg
- Magnesium: 15 mg
- Phosphorus: 30 mg
- Potassium: 260 mg
- Zinc: 0.25 mg
Red cabbage health benefits
- Red cabbage contains vitamin K, which is needed for blood clotting. It can even reduce oxidative stress and cholesterol in the body cells.
- This red vegetable contains sulforaphane. It calms inflammation in the body. However, it prevents inflammatory disorders such as arthritis, and osteoporosis.
2. Beetroot
Beetroot is also known as garden beet, red beet, dinner beet, golden beet, or table beet. This vegetable is consumed boiled, raw, and roasted. It can be combined with any salad vegetable. The green, leafy portion of the beetroot is also edible. The immature leaves of the beetroot can be added raw to salads and the mature leaves are most commonly served boiled or steamed. According to studies, beetroot is used to treat various conditions especially illnesses relating to digestion and the blood.
Nutrition
- Calories: 42 kcal
- Carbohydrates: 9.50 g
- Sugars: 6.75 g
- Dietary fiber: 2.5 g
- Fat: 0.17 g
- Protein: 1.60 g
- Vitamin C: 4.9 mg
- Calcium: 15 mg
- Iron: 0.8 mg
- Magnesium: 20 mg
- Manganese: 0.325 mg
- Phosphorus: 40 mg
- Potassium: 320 mg
- Zinc: 0.35 mg
Beetroot health benefits
- This red vegetable is a good source of folate, that helps in cell growth and controls free cell damage. It can reduce the risk of heart disease and stroke.
- Beetroot is loaded with iron and folic acid which boosts the formation of red blood cells. Hence helps in preventing anemia.
- Beetroot juice contains nitric oxide that increases the blood flow in the muscles. It helps the heart and lungs to function better during physical activities. However, beetroot juice can improve metabolism.
3. Red bell pepper
Red bell peppers are known as capsicum, paprika, and sweet pepper. This vegetable is a capsicum variety that contains no capsaicin. That causes a strong burning sensation when it comes in contact with mucous membranes. Red bell pepper is not as spicy as other capsaicin varieties. They are loaded with vitamin C, fibers, and antioxidants. Red bell pepper helps in absorbing proper iron. They contain vitamin A and B complex.
Nutrition
- Calories: 25 kcal
- Carbohydrates: 4.62 g
- Sugars: 2.4 g
- Dietary fiber: 1.8 g
- Fat: 0.12 g
- Protein: 0.8 g
- Vitamin C: 140 mg
- Vitamin E:1.55 mg
- Vitamin K: 7.2 μg
- Calcium: 5 mg
- Iron: 0.35 mg
- Magnesium: 10 mg
- Phosphorus: 25 mg
- Potassium: 210 mg
- Sodium: 3 mg
- Zinc: 0.2 mg
Red bell peppers health benefits
- This vegetable contains vitamin A that develops overall eye health. It even helps in supporting and healing skin cells and wounds.
- Red bell peppers have a good amount of fiber, which reduces food cravings and helps in weight loss.