See Red, Fight Cancer
The beautiful color of red fruits and vegetables comes from a compound called Lycopene. Emerging as the most powerful antioxidant of the carotenoid family, Lycopene, and a flavonoid called Anthocyanin which lends reddish to purple tints to produce, may help reduce the risk of some types of cancers.
Enjoying red fruits and vegetables can also help with:
- Heart health
- Memory function
- Urinary tract health
Cranberry
Terrifically tart, these scarlet-colored berries are a good source of an antioxidant compound called elagic acid, and contain Flavonoids, Quercetin and Myricetin. Darker cranberries also have a third compound, Kaempferol.
Pomegranate
Supplying 8% of the recommended daily intake of carbohydrates, this cholesterol and fat free fruit is a good source of Vitamin C, and is also low in Sodium.
Red Apple
Apples can help reduce the risk of many diseases, including cancer, asthma and heart disease. Apples are a great source of fiber, too. In fact, one large apple supplies 5 grams of fiber, which is about 20% of the recommended daily intake
Red Grapefruit
Red grapefruits supply 110% of the recommended daily intake of Vitamin C! They are also a good source of Vitamin A and contain Flavonoids as well as minerals such as Folate, Iron and Calcium!
Red Grapes
A good source of Vitamin C, red grapes contain the phytonutrients Resveratrol, Quercetin, Anthocyanin and Catechin, making them a nutritious snack that’s as healthy as it is sweet.
Red Pepper
Containing Phytochemicals including Coumarins, red peppers are also an excellent source of vitamins C and A.
Strawberry
Like all red fruits, strawberries contain Lycopene and Antioxidants. They’re also a great source of Vitamin C and do not contain saturated fats or cholesterol. With only 50 calories per serving and 9 grams of dietary fiber in just one cup, they’re a great healthy snack!
Watermelon
Low in saturated fat and high in Lycopene, sweet and juicy watermelon contains Vitamin A, B6 and Vitamin C.
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