A
Amaranth Leaves
Amaranth leaves are leafy vegetables that can exhibit a vibrant red or purple color due to high levels of antioxidants called anthocyanins. Popular in various cuisines across Asia and Africa, these leaves are rich in vitamins A and C, iron, and calcium. Red amaranth leaves can be cooked similarly to spinach, adding both nutritional value and a splash of color to dishes.
B
Beetroot
Beetroot is a root vegetable known for its deep red-purple hue, which comes from pigments called betalains. Rich in fiber, folate, manganese, and nitrates, beetroot supports heart health and improves blood flow. It can be eaten raw, roasted, pickled, or juiced, making it a versatile addition to meals and a vibrant ingredient in salads and side dishes.
C
Red Cabbage
Red cabbage, also known as purple cabbage, is a cruciferous vegetable with leaves ranging from deep red to purple due to anthocyanins. It’s rich in vitamins C and K, fiber, and antioxidants. Red cabbage can be enjoyed raw in salads and slaws, fermented into sauerkraut, or cooked in various dishes, adding both color and nutrients to your meals.
D
Red Dandelion Greens
Red dandelion greens have reddish stems and veins running through their green leaves. They are rich in vitamins A, C, and K, as well as minerals like iron and calcium. With a slightly bitter taste, these greens add complexity to salads and sautés. Their red coloration not only enhances visual appeal but also signifies the presence of beneficial antioxidants.
E
Endive (Radicchio)
Radicchio is a type of red endive with deep red-purple leaves and white veins. It has a slightly bitter flavor and is rich in vitamins K and C, as well as antioxidants. Radicchio can be used in salads, grilled, or roasted, adding a bold color and unique taste to dishes, and is a staple in Italian cuisine.
F
Red Frisée
Red frisée is a variety of chicory with curly, red-tinted leaves. It offers a slightly bitter taste and adds texture and color to salads. Rich in fiber and vitamins A and K, red frisée enhances both the nutritional value and visual appeal of meals, making it a popular choice for gourmet dishes.
G
Red Swiss Chard
Red Swiss chard features dark green leaves with vibrant red stems and veins. It’s rich in vitamins A, C, and K, as well as minerals like magnesium and potassium. The red pigmentation comes from betalains, which have antioxidant properties. Red chard can be sautéed, steamed, or added to soups and stews, contributing both flavor and color.
H
Heirloom Tomatoes
Heirloom tomatoes come in various shapes, sizes, and colors, including deep reds. Valued for their rich flavor and juicy texture, they are a good source of vitamins A and C, potassium, and the antioxidant lycopene. Heirloom tomatoes can be used in salads, sandwiches, sauces, and salsas, enhancing dishes with their robust taste.
I
Italian Red Pepper
Italian red peppers are sweet peppers with a rich red color when fully ripe. They are high in vitamin C, vitamin A, and antioxidants. These peppers can be eaten raw, roasted, or sautéed, and are commonly used in Italian dishes like peperonata, adding sweetness and vibrant color to meals.
J
Jalapeño Peppers (Red)
Jalapeño peppers are typically harvested when green but turn red upon full ripening. Red jalapeños are slightly sweeter and hotter than their green counterparts. Rich in vitamin C and capsaicin, which has anti-inflammatory properties, red jalapeños can be used fresh, pickled, or smoked (known as chipotle peppers), adding heat and flavor to dishes.
K
Red Kuri Squash
Red Kuri squash is a winter squash with a bright reddish-orange skin and sweet, nutty flesh. Rich in beta-carotene, fiber, and vitamins A and C, it can be roasted, pureed into soups, or baked. The vibrant color of the skin adds visual appeal, and the flesh brings a creamy texture to recipes.
L
Red Leaf Lettuce
Red leaf lettuce has tender leaves with reddish-purple edges, thanks to the presence of anthocyanins. It’s rich in vitamins A and K and provides antioxidants. Red leaf lettuce adds color and nutrition to salads and sandwiches, enhancing both the aesthetic and health benefits of your meals.
M
Red Mustard Greens
Red mustard greens feature reddish-purple leaves with a spicy, peppery flavor. High in vitamins A, C, and K, as well as antioxidants, they can be eaten raw to add a zesty kick to salads or cooked to mellow their sharpness. Their vibrant color and bold taste make them a standout ingredient.
N
Red Nappa Cabbage
Red Nappa cabbage, also known as purple Chinese cabbage, has vibrant reddish-purple leaves. It offers the same mild flavor and crisp texture as green Nappa cabbage and is rich in vitamins C and K. Used in salads, stir-fries, and kimchi, it adds both color and nutrients to dishes.
O
Red Onion
Red onions have purplish-red skin and white flesh tinged with red. They are rich in antioxidants, particularly quercetin, and provide vitamin C. With a milder flavor compared to yellow onions, red onions can be eaten raw in salads and salsas or cooked to add color and sweetness to a variety of dishes.
P
Red Potatoes
Red potatoes have smooth, thin red skins and white flesh. They are a good source of potassium, vitamin C, and fiber, especially when the skin is left on. Red potatoes hold their shape well when cooked, making them ideal for roasting, boiling, and using in salads.
Q
No common red vegetables start with the letter Q.
R
Radishes
Radishes are root vegetables with a bright red skin and white flesh. They have a crisp texture and peppery flavor. Rich in vitamin C and fiber, radishes can be eaten raw in salads, pickled, or used as a garnish, adding a spicy crunch and vibrant color to dishes.
S
Red Spinach (Amaranth)
Red spinach, also known as red amaranth, has reddish-purple leaves rich in iron, vitamins A and C, and antioxidants. It can be cooked similarly to regular spinach and adds a vibrant hue to soups, stir-fries, and salads, enhancing both the nutritional content and visual appeal.
T
Tomato
Tomatoes are one of the most popular red vegetables worldwide. They are rich in lycopene, an antioxidant linked to heart health and reduced cancer risk, as well as vitamins C and K and potassium. Tomatoes can be eaten raw, cooked, or processed into sauces and pastes, making them a versatile kitchen staple.
U
Ulluco
Ulluco is a root vegetable native to the Andes with brightly colored skin ranging from red to pink. It has a firm texture and slightly sweet taste. Rich in carbohydrates and vitamin C, ulluco can be boiled, roasted, or added to stews, contributing both color and nutrition to dishes.
V
Red Vine Pepper
Red vine peppers are chili peppers that ripen to a bright red color on the vine. They are used to add heat and flavor to various dishes and are rich in vitamin C and capsaicin. These peppers can be dried, pickled, or used fresh in cooking.
W
Red Watermelon Radish
Watermelon radishes have a pale green exterior and a vibrant pinkish-red interior, resembling a watermelon when sliced. They have a mild, slightly sweet flavor and are rich in vitamin C. Watermelon radishes can be eaten raw in salads or pickled, adding visual appeal and crunch.
X
No common red vegetables start with the letter X.
Y
Red Yams
Red yams have reddish-brown skin and orange to reddish flesh. They are high in fiber, potassium, and vitamins A and C. Yams can be baked, boiled, or mashed and are a staple in many traditional cuisines, offering a sweet flavor and robust nutritional profile.
Z
Red Zebra Tomato
Red Zebra tomatoes are heirloom tomatoes with a striking appearance—red skin with yellow stripes. They offer a balanced sweet-tart flavor and are rich in vitamins A and C. These tomatoes can be used in salads, salsas, and sandwiches, adding both aesthetic appeal and taste.