Red vegetables contain a variety of useful vitamins and nutrients. Lycopene and anthocyanidins, two powerful antioxidants, are present in many red vegetables. Red vegetables, such as tomatoes, peppers and beets, are incorporated into many recipes.
Tomatoes may be one of the most well-known red vegetables. Tomatoes are high in vitamins A and C and contain a large amount of lycopene. They are also a good potassium source, have no cholesterol and very little sodium. Enjoy tomatoes in salsa or pasta sauce, or slice them up for burgers or a salad.
Red onions, a food source since prehistoric times, contain a high amount of vitamin C and fibre. These onions are also free of any fat and cholesterol and are low in sodium. If properly stored, a red onion stays fresh for about four weeks. Onions can be used as toppings for many dishes, sandwiches and salads.
Red Bell Peppers
Red bell peppers have a mild, earthy taste. These peppers have a high vitamin C content, with one pepper providing 190 per cent of the daily-recommended amount for the vitamin. Red bell peppers can be used in many Mexican dishes, or in sauces or salads. They can also be grilled or eaten raw with a dip.
Red potatoes, high in vitamin C and potassium, can keep fresh for up to five weeks with proper storage. Potatoes are a very common food source in America. This type of potato can be mashed, or used in au gratin dishes.
Beets are high potassium and vitamin C. They are also high in folate and carbohydrates. Beets can be used grated into a salad, or tossed into a soup. Beets are slightly sweet and make a good addition to some dessert recipes.
Eating seven radishes provides 30 per cent of daily vitamin C needs. Radishes also contain small amounts of iron and calcium. Radishes are often used raw in salads or served alongside a dip on a vegetable tray. The green tops may be eaten as well. Stored in the refrigerator, radishes last about one week.
Radicchio, a red type of chicory, contains high amounts of vitamins C and K, as well as large amounts of copper and folate. Radicchio can be stored in the refrigerator for no more than three days before it begins wilting. This vegetable is common in salads and can be used in sautéed vegetable recipes.
Rhubarb has a rich, sweet flavour. Rhubarb is high in vitamin C and is perhaps best known for its use in pies. It is also useful in other sweet desserts and can be used in jams and sauces.