When it comes to fruit and vegetables colour means more than just aesthetics. The colours of the food come from phytochemicals and this compromises the nutritional value of the food. Red vegetables (and fruit) contain the phytochemicals lycopene and anthocyanin. Enough of the scientific terms what does all this mean.
Well Lycopene is a powerful antioxidant which prevents heart disease and helps reduce the risk of several types of cancer, including prostate cancer. Anthocyanins are another powerful type of antioxidant that have anti-inflammatory properties, protect against diabetes, relieve allergies, improve eyesight, control high blood pressure and improve cognitive function. Needless to say eating red is good for your overall health.
Today we have the challenge of eating a red vegetable (although red fruit will do the trick if you can’t access a red vegetable. Here are some red vegetables to try today:
- Red Peppers
- Red Onions
- Red Potatoes