Benefits:

	The phytochemicals that give vegetables their amazing colours act as antioxidants to keep us fit and healthy for longer.
	They help rid the body of harmful free radicals that can damage our cells.
	Red foods contain lycopene, a powerful antioxidant linked to a reduced risk of certain cancers, especially prostate cancer, also lung disease.
	The antioxidants are also thought to keep your heart healthy by preventing blood clots, as well as reducing skin damage from the sun.
	Nutrients in red vegetables are high in vitamin C, which helps encourage cellular renewal.
	The benefits of vitamin C is often weakened when food is heated, but not in the case of tomatoes.
	Lycopene is absorbed more easily when tomatoes are cooked, so tomato sauces can have greater health benefits than raw tomatoes.

 
Red vegetables include:

Tomatoes - Beetroot - Radishes - Red cabbage - Red peppers - Red potatoes - Red onions - Red chilli peppers.