Red food is rich in lycopene, carotene, iron and some amino acids. It is an important source of high-quality protein, carbohydrates, dietary fiber, B vitamins and a variety of inorganic salts, which can make up for the nutritional deficiency in japonica rice and white flour. Regular consumption of red food can further improve the utilization rate of nutrients in staple food, and Shan Ye plants and other foods can also treat cancer.

Eating more red food can also prevent colds. Red food includes red pepper, tomato, carrot, red sweet potato, red fruit (hawthorn), red apple, strawberry, jujube, old pumpkin, Redmi and persimmon. It has the effects of treating iron deficiency anemia, relieving fatigue, preventing and treating tumor diseases such as breast cancer, stimulating people's appetite, smoothing skin, enhancing epidermal cell regeneration, preventing skin aging, and preventing colds.