17 Types of Red Vegetables


As a foodie, you probably appreciate the beauty of a colorful dish. Vibrant vegetables not only make your meals visually appealing but also offer a range of health benefits. One color you should definitely incorporate more into your meals is red. Red vegetables bring unique flavors and textures to a dish, making them an interesting addition to any recipe.

types of red vegetables

Why Red Vegetables?

Red vegetables are rich in essential nutrients and antioxidants. They contain flavonoids, carotenoids, and polyphenols that help fight inflammation and prevent chronic diseases like heart disease and cancer. Also, their vibrant color can be attributed to a pigment called lycopene which is a powerful antioxidant. Consuming these red-hued gems regularly can contribute to your overall well-being while adding a splash of color to your meals.

See Also: 8 Pink Vegetables You Likely Didn’t Know

The 17 Types of Red Vegetables

Here are 17 types of red vegetables that you might want to try:

Red Bell Peppers

Sweet, juicy, and packed with vitamin C and beta-carotene, red bell peppers are a versatile vegetable that can elevate the taste and nutritional value of various dishes. With their vibrant red hue and crunchy texture, they add a delightful pop of color to salads, salsas, and sandwiches. Not only do they enhance the visual appeal of these dishes but also provide a refreshing sweetness that complements other ingredients.

Additionally, red bell peppers are an excellent source of antioxidants like vitamin C which supports immune health and beta-carotene known for its potential benefits to eye health.


A culinary staple revered for their unmatched versatility in cooking, tomatoes offer not only exceptional flavor but also impressive health benefits. Whether enjoyed raw in salads or cooked into sauces or soups, tomatoes bring depth and acidity to any dish.

What sets them apart is their rich concentration of lycopene – a powerful antioxidant associated with various health advantages including reducing the risk of certain cancers and promoting heart health. From cherry tomatoes bursting with tangy goodness to meaty heirlooms perfect for slicing onto sandwiches or grilling alongside meats, there is an endless array of tomato varieties to explore.

Red Kale

Nutrient-dense and vibrant in color, red kale is a superfood that boasts an impressive array of health benefits. Packed with antioxidants, this leafy green vegetable not only adds a burst of color to your dishes but also provides essential nutrients like vitamins A, C, and K. Its slightly bitter taste lends itself well to various culinary preparations and makes it a versatile ingredient in the kitchen.

Whether blended into smoothies for an added nutritional punch or used as a base for hearty soups and salads, red kale adds both flavor and texture to any dish. Its sturdy leaves hold up well when cooked, making it an excellent choice for sautéing or braising. When paired with other ingredients like garlic, lemon juice, or olive oil, the natural earthiness of red kale becomes more balanced.

Red Corn

Red corn, known scientifically as Zea mays, is a unique variety of maize that showcases kernels ranging in color from a deep, dark red to a lighter, pinkish-red hue. This variety of corn is often used for decorative purposes due to its striking color, but it’s also utilized in culinary applications, especially in the making of cornmeal, popcorn, or hominy.

Red corn is rich in anthocyanins, the same type of antioxidants found in other red, blue, or purple fruits and vegetables, contributing to its vibrant color. In terms of flavor, it’s similar to yellow corn but tends to have a slightly sweeter and nuttier taste.

Red Carrots

While orange carrots are commonly seen on our dinner plates, their crimson counterparts offer a delightful twist on familiar flavors. Red carrots share similarities in taste but differ in their nutrient profile due to their high lycopene content instead of beta-carotene. Lycopene is known for its antioxidant properties that may help promote heart health and reduce the risk of certain diseases.

Red Potatoes

Red potatoes, botanically classified as Solanum tuberosum, are small to medium-sized tubers that are round to oblong in shape. Known for their waxy, creamy texture, they are often used in soups, stews, roasting or boiling. Despite their small size, red potatoes are nutritionally dense, offering significant amounts of vitamin C, potassium, and dietary fiber. The skin of these potatoes is typically a dark red or pink while the flesh is usually white or yellow.

Red Onions

Red onions, scientifically known as Allium cepa, are widely used due to their vibrant color and sweet, mild flavor. Rich in antioxidants and compounds that fight inflammation, red onions can be a healthy addition to any diet. They are most commonly used in salads, salsas, and other raw preparations due to their color and relatively mild flavor. The outer skin is a vibrant red to purple while the flesh underneath is white with red or purple tinges.

Red Chillies

Red chillies, botanically classified as Capsicum annuum, are fruit pods from the nightshade family. Known for their fiery hot and pungent flavor, they are used in a variety of cuisines worldwide to add heat and depth to dishes. The heat of red chillies, determined by their capsaicin content, can range from mild to extremely hot. In addition to their culinary uses, red chillies also offer health benefits due to their high content of vitamin C and other antioxidants. They are typically bright red or green in color, though the red variety is usually more mature and hotter than their green counterparts.


Radishes, scientifically known as Raphanus sativus, are root vegetables from the Brassicaceae family. They are known for their crisp texture and a peppery, slightly pungent flavor. Available in a variety of sizes, shapes, and colors, radishes are often used in salads, garnishes, or as a crunchy snack. They are rich in vitamins like vitamin C and folate, minerals like potassium and calcium, and dietary fiber. The skin of radishes can be white, red, purple or black, while the flesh is usually white.


Rhubarb, botanically classified as Rheum rhabarbarum, is a perennial vegetable known for its long, thick, ruby red to pink stalks and large, ruffled green leaves. The stalks of the rhubarb are the only edible part, presenting a tart flavor that is often paired with sweet fruits in desserts like pies and compotes. Rhubarb is rich in vitamins K and C, as well as dietary fiber, calcium, and potassium. Despite its use in sweet dishes, it’s worth noting that the leaves of the rhubarb plant are toxic and should not be consumed.

Red Leaf Lettuce

Red Leaf Lettuce, scientifically known as Lactuca sativa, is a variety of lettuce known for its loose, open arrangement of burgundy-tinted leaves. It offers a mild flavor and a delicate crunch, making it a popular choice for salads, sandwiches, and wraps.

Red Leaf Lettuce is a good source of vitamins A and K, and also provides some dietary fiber. The vibrant color of its leaves not only adds visual appeal to dishes, but also indicates the presence of beneficial plant compounds called anthocyanins. This lettuce variety is typically harvested young to ensure tenderness.


Beets, scientifically known as Beta vulgaris, are root vegetables distinct for their deep violet color and rich, sweet flavor. Typically round in shape, they are used in a variety of culinary applications, from salads and roasts to juices and desserts. Beets are highly nutritious, offering a good source of fiber, potassium, iron, and vitamins A and C.

They also contain betalains, plant compounds that contribute to their deep color and possess numerous health benefits. Despite their high sugar content compared to other vegetables, beets have a low calorie count and a high water content.

Blood Oranges

Blood oranges, botanically classified as Citrus sinensis, are a unique variety of orange with a deep, crimson flesh. The distinctive dark flesh color is due to the presence of anthocyanins, a type of antioxidant rarely found in other citrus fruits. They are known for their sweet flavor with a hint of raspberry-like tartness.

Blood oranges are a popular choice in a variety of dishes, including salads, desserts, and cocktails, and their juice makes a colorful alternative to regular orange juice. In terms of nutrition, blood oranges are rich in vitamin C, dietary fiber, and beneficial plant compounds.

Red Amaranth

Red Amaranth, scientifically named Amaranthus cruentus, is a leafy vegetable and grain that is notable for its vibrant red or purple leaves. It’s a staple in many cuisines around the world for its rich, earthy flavor and malleability in various dishes, from stir-fries and soups to salads and more.

Red Amaranth leaves are high in vitamins A and C, iron, protein, and calcium, making it a nutrient-dense food source. Additionally, the seeds of the amaranth plant can be used as a grain and are a good source of high-quality protein and fiber. This plant is also resistant to heat and drought, making it a reliable crop in many parts of the world.

Red Spinach

Red Spinach, scientifically known as Amaranthus dubius, is a leafy vegetable revered for its vibrant red or purple-tinted leaves. This variety is similar in taste to green spinach, but offers a slightly sweeter flavor. Red spinach can be used in a variety of dishes, from salads and sandwiches to stir-fries and soups. In terms of nutrition, red spinach is a powerhouse, providing a good source of vitamins A, C, and K, iron, and calcium.

The rich pigmentation of red spinach is due to the presence of antioxidants, particularly anthocyanins, which are known to have numerous health benefits.

Red Cabbage

Red cabbage, scientifically known as Brassica oleracea var. capitata f. rubra, is a variety of cabbage that is known for its deep-purple to red leaves. It has a slightly more peppery and robust flavor compared to its green counterpart. Red cabbage is often used in salads, slaws, and pickling due to its vibrant color and crisp texture. It is highly nutritious, providing significant amounts of vitamin C, vitamin K, and dietary fiber.

The anthocyanins that give red cabbage its color are potent antioxidants with potential health benefits. It’s worth noting that the color of red cabbage can change based on the pH level of the soil in which it’s grown.

Red Kidney Bean

Red Kidney Beans, also known as Phaseolus vulgaris, are a popular type of legume. They derive their name from their visual resemblance to a real kidney and are well-known for their deep, robust red color. In terms of flavor, they offer a slightly sweet and nutty taste which holds up well in a variety of dishes, including soups, stews, salads, and chili. Nutritionally speaking, red kidney beans are a powerhouse, providing a rich source of protein, fiber, and complex carbohydrates.

They are also packed with important vitamins and minerals, including B vitamins, iron, potassium, and magnesium. It’s important to note that raw kidney beans contain a toxin called phytohaemagglutinin, but this is easily neutralized by proper cooking.

Cooking with Red Vegetables

When cooking with red vegetables, consider their flavors when choosing complementary ingredients. For example, the sweetness of red bell peppers or tomatoes pairs well with spicy ingredients like chili flakes or garlic. Roasting or grilling can enhance the natural sweetness of many red vegetables like beets or red onions. And don’t forget to use fresh herbs for an extra kick of flavor!

Recipes to Try

Ready to get cooking? Here are some recipes that showcase these red vegetables:

  • Roasted Beet Salad with Goat Cheese: This simple salad lets the natural sweetness of roasted beets shine through. It’s a great addition to any meal and can be served as a side dish or an appetizer.
  • Spicy Tomato Salsa: Use ripe tomatoes for this classic salsa that packs a punch. Add some jalapenos or habaneros to turn up the heat.
  • Stuffed Red Bell Peppers: Fill bell peppers with a quinoa and black bean mixture for a hearty vegan meal. Top with cheese for an extra boost of flavor.
  • Red Cabbage Slaw: A fresh side dish that’s perfect for summer BBQs. Add a dash of vinegar or lemon juice to bring out the flavor of the cabbage.
  • Blood Orange Sorbet: A refreshing dessert that makes the most out of blood oranges’ unique flavor. Add some lime juice for a zesty twist.


Incorporating red vegetables into your diet is not only aesthetically pleasing but also beneficial for your health due to their nutrient content. Their unique flavors make them an exciting addition to any meal, from appetizers to desserts. So why not explore these 17 types of red vegetables in your kitchen? You might find your new favorite ingredient!

17 Types of Red Vegetables

5 from 1 vote
Recipe by Laura Ritterman


  • Red Bell Peppers

  • Tomatoes

  • Red Kale

  • Red Corn

  • Red Carrots

  • Red Potatoes

  • Red Onions

  • Red Chillies

  • Radishes

  • Rhubarb

  • Red Leaf Lettuce

  • Beets

  • Blood Oranges

  • Red Amaranth

  • Red Spinach

  • Red Cabbage

  • Red Kidney Bean


  • Print out this list
  • Challenge your family and friends to how many foods that are red that they can name.

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