RED VEGETABLES - FOOD SCIENCE

Red veggies can be considered as full of nutrition with  the Phytonutrients  their beautiful Colour as well as power full health benefits. The deeper the red, the richer
the phytonutrients the most important of which are the antioxidants being compounds that protect body cells from damaging effects of oxidation.
Red vegetables get their color and nutrition boost from anthocyanins, lycopene  and betacynine, all of which have antioxidant and anti-inflammatory properties. Anthocyanins are water soluble phytochemical pigments that may appear as red, purple or blue depending on acidity or alkalinity. Lycopene is the pigment principally responsible for the characteristic deep-red colour of ripe tomato Beetroot's deep purple color comes from plant
to chemicals called betalaies which contain the red pigment betacyanin.


Beets

Beets ( Beta uulagaries ) in  the family Amaranthaceae  are one of the richest sources of glutamine, an amino acid essential for the health and maintenance of the intestinal tract. Betacyanine that gives 
beetroot its color shows important antioxidant effects that are reported to help suppress the development of some type of cancers. Beets are also a great source of B vitamins, iron, manganese, copper,magnesium, and potassium. Studies have  indicated that beets may lower blood pressure,improve blood flow, and boost athletic endurance.

if you have a history of kidney stones avoid over consuming beet greens and beetroots as they have high level of oxlate. 

Red bell pepper

Red bell pepper is a cultivar of the species Capsicum annum in the Solanaceae family. Red bell peppers tend to be the sweetest amongst the peppers tend to be the sweetest amongst the peppers.They are a rich source of antioxidants that include carotenoids such as lycopene, beta carotene,lutein, and zeaxanthin. These carotenoids play an important role in eye health while also providing protection against certain cancers. Peppers are packed with also providing protection against certain  cancers. Peppers are packed with the antioxidant vita min C and also contain vitamin A and potassium. Red peppers are good in salads and sandwiches.

Red chili pepper

Red chili pepper,capsicum annum in the family solanaceae is high in beta-carotene,which is converted into vitamin A in the body. It also contains vitamin C, potassium and copper. How ever as chilies are eaten in small amounts they do not significantly contribute to the micronutrient intake. Capsaicin Which  is responsible for the unique pungent taste has the ability to provide pain relief, manage diabetes and help you lose weight. Chili peppers are primarily used as a spice.

Tomatoes

Tomatoes, solanum lycopersicum, in the family Solanaceae are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Lycopene is fat soluble, so cook tomatoes with a little bit of oil to make absorption easier. They are also a great source of vitamin C, potassium, folate and vitamin K and also contain vitamin A and iron. Eating tomatoes daily can keep your digestive system healthy as it prevents both constipation and diarrhoea. It also prevents jaundice and effectively removes toxins the body.

RED ONION

Red onion, Allium cepa in the family Amaryllidaceae is rich source of quercetin and anthocyanin both of  which are antioxidants. Quercetin is extremely rich in the outer layer of the onion, so utilize the outer, fleshy edible portions as much as possible. These antioxidants are very potent free radical scavengers that neutralize cancer cell growth and dramatically reduce whole body inflammation. The biggest health benefit of red onion comes from its organosulfur compounds that are powerful antioxidants. Red onions are also an excelent source of chromium that lowers blood suger and enhances cellular insulin sensitive. 

 

SOME OF THE  RED VEGITABLE  FOOD