Nutritional benefits of red vegetables
- Red vegetables get their colour and their nutritional benefits from lycopene and anthocyanins.
- Lycopene is an antioxidant that is believed to help reduce heart disease risk, help the eyes, fight infections, and protect you against tobacco smoke.
- Anthocyanins are believed to protect the liver, improve eyesight, and reduce blood pressure and inflammation.
- Red vegetables may reduce the risk of diabetes, osteoporosis and high cholesterol.
- The phytonutrients in red vegetables contain antioxidants, vitamins, and minerals.
- Phytonutrients have been shown to help prevent cancer, fight chronic illnesses, and strengthen the immune system.
- Darker-coloured red vegetables have more phytonutrients.
