Nature's primary colour

Nature’s primary colour
 

It is believed that brighter the colour of a food, the more concentrated is its nutritive value. Now that we know how including yellow foods (Why you MUST eat this colour) is beneficial for our health, let us take a look at nature’s primary colour, red.

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Multiple benefits

Multiple benefits
 

Rich in antioxidants, fats and proteins, here are some benefits of red foods:

Antioxidants

Antioxidants
 

Red foods include an antioxidant, Anthocyanin, which has powerful anti-inflammatory properties. This helps the blood vessels and the joint tremendously. Other than this, red foods also include lycopene. Lycopene is an antioxidant known for its anti-cancer properties, which is also responsible for the red colour pigment found in these foods.

Loaded with potassium

Loaded with potassium
 

Key to a healthy heart and balanced blood pressure, red foods are full of potassium.

Sources of vitamins

Sources of vitamins
 

Packed with vitamin A and C, red foods serve the purpose of reducing risk of cancer, heart diseases and even arthritis. They are also important for healthy skin, hair and nails. Red foods also maintain a healthy immune system.

Filled with electrolytes

Filled with electrolytes
 

Electrolytes are important for our body to help body cells perform essential functions. Red foods are full of potassium, sodium and magnesium. These help in regulating normal blood pressure levels.

Flavonoids

Flavonoids
 

Flavoinoids provide an antioxidant effect to our body. Found in mostly bright coloured foods, red foods contain a flavonoid called Quercetin. Quercetin helps easing allergies and health conditions like asthma.

Varieties of red foods to include in our diet

Varieties of red foods to include in our diet
 

Include tomatoes, cherries, apples, raw onions, strawberries, pomegranate, plums, red chillies, red beans, watermelon, red cabbage and red peppers in your diet.

[“source-timesofindia”]