Reasons to eat red coloured vegetables

Do you know the red coloured vegetables, such as tomatoes, pumpkins and carrots contains lycopene - researchers have linked the lycopene (a carotenoid that gives them their color) with a lowered risk of heart disease and cancer (including prostate, breast, colorectal and lung), as well as being helpful in lowering high cholesterol.

They are also low in calorie and excellent source of Vitamin C, and provide vitamins A and K, potassium, manganese and fiber.

So try to use lots of these vegetable to you meal.

One very easy recipe to eat red pumpkin is :
Just boil the required amount of this vegetable. Add 1 tsp mustard oil, finely chopped green chilies, finely chopped onion and salt to this soften version of pumpkin, mix well and take with boiled hot rice. Its really delicious!!