Seeing Red: 10 red vegetables to add to your daily diet
These vibrant orange-red roots are high in vitamin A, which is essential for good vision. Enjoy them raw in salads or as a tasty crunchy snack.
Carrot
Tomatoes, a staple of Indian cuisine, are not only red but also high in lycopene, an antioxidant that has been shown to help control cancer cell growth, particularly in the prostate, stomach, and colorectal areas.
Tomatoes
Red onions not only add flavour to your dishes, but they also help with heart health by lowering cholesterol and improving blood circulation. They also aid digestion by encouraging the proliferation of beneficial gut bacteria.
Red Onion
These vibrant peppers are high in vitamin C and antioxidants. Use them in curries, stir-fries, or salads to improve both taste and nutrition.
Red Bell Peppers
Beetroots not only add a beautiful red colour to your plate, but they also pack a nutritional punch. They are high in iron, folate, and antioxidants and can be roasted, grated into salads, or blended into a refreshing beetroot juice.
Beetroots
Red cabbage, with its vibrant hue, adds crunch and colour to your meals. It contains essential nutrients such as vitamins and antioxidants and can be used in salads, coleslaws, or sautéed as a nutritious side dish.
Red cabbage
These crunchy red vegetables are low in calories but high in fibre. Add them to salads or pickle them for a tangy side dish.
Radishes
Laal Saag, a popular leafy green, is both delicious and high in nutrients such as iron, calcium, and vitamin C. Include them in your meals for a healthy dose of essential minerals.
Laal Saag (amaranth leaves)
Rajma is a popular legume that contains protein, fibre, and essential minerals. Enjoy it in curries or as a wrap filling to add a tasty and nutritious element to your meals.
Rajma (Kidney Beans)
Enjoy the winter season with the goodness of sweet potatoes. To boost flavour and nutrition, steam or bake them with a sprinkle of spices.