Red is the favorite color of the Chinese nation, and even becomes the cultural totem and spiritual conversion of China people. Little known is that there are many health codes hidden in red food, and different red foods have different health care functions.

Red meat, animal viscera, blood tofu, etc. , rich in heme iron. Iron is mainly a component of hemoglobin and myoglobin in the body, and participates in the transportation of oxygen and carbon dioxide. Iron deficiency can lead to iron deficiency anemia, which has a higher incidence among women of childbearing age and the elderly. Mild iron deficiency anemia is characterized by fatigue, decreased attention, fear of cold and decreased resistance. Iron in diet can be divided into two categories, among which "heme iron" in red meat and viscera is highly absorbed and utilized. Generally speaking, the redder the meat, the more heme iron it contains. Heart, liver, kidney and other internal organs and animal blood contain the most abundant heme iron. In contrast, the absorption rate of iron in plant foods is generally low, and the iron content in dairy products is very small.

Tomatoes, watermelons and grapefruit are rich in lycopene. Lycopene is the main pigment in mature tomatoes, which has a strong antioxidant effect. A study by Harvard University in the United States found that lycopene has a certain relationship with prostate cancer. Compared with people who eat lycopene the least every day, the risk of prostate cancer in men can be reduced by 265,438+0%. In addition, the study also found that high intake of lycopene can also reduce the risk of esophageal cancer, oral cancer, gastric cancer, colorectal cancer and lung cancer. Lycopene mainly exists in tomatoes, watermelons, grapefruit and guava, and a small amount exists in carrots, pumpkins, plums, mangoes, pomegranates and other fruits and vegetables. Generally speaking, the higher the maturity of tomatoes, the higher the lycopene content. It should be noted that lycopene is a fat-soluble nutrient, and its absorption and utilization rate is higher when it is combined with oil. Therefore, it is better to eat tomatoes cooked. Scrambled eggs with tomatoes and tomato soup are all good choices.

Red pitaya, beet, etc. , rich in lycopene. β -carotene is the main coloring substance of purple food such as pitaya and beet. Strong antioxidant capacity, help to eliminate free radicals in the human body and anti-aging. It should be reminded that after the outermost sepals of pitaya are peeled off, the exposed purple endothelium is also rich in lycopene, which can be directly cut into pieces or juiced to eat, or cut separately for cold salad. Many people will pee red after eating red pitaya. In fact, this is a very normal phenomenon, because lycopene is generally hydrolyzed after passing through the digestive system in the human body, and the main chromophore is relatively stable. In particular, betamine is not easily degraded by the human body, and it will be discharged with feces or from the urinary system, resulting in pink urine. This "staining" reaction of beet pigment is completely different from blood in urine. Will not cause harm to the human body. After stopping eating food rich in beet pigment for a period of time, urine will become normal.

Red pepper, etc. , rich in capsaicin. Capsaicin gives red pepper a bright red color, which mainly exists in pepper skin. Red pepper not only contains capsaicin, but also contains capsaicin with many health functions. According to a study published by the American Chemical Society, capsaicin contained in pepper can reduce the synthesis of cholesterol in human body and interfere with a gene function, which can lead to artery stenosis and increase blood flow, thus improving heart function. Other studies have found that capsaicin helps prevent cancer, reduce inflammation and lower blood pressure. Need to be reminded that pepper should not be eaten more, and people with gastric ulcer, sore throat, eye diseases, hemorrhoids and other diseases should use it with caution.

Grapes, plums and strawberries are rich in anthocyanins. Anthocyanin is the main pigment source of purple foods such as grapes, plums and strawberries, and it is a water-soluble plant pigment. Anthocyanin not only endows food with beautiful colors, but also has many health-care functions, such as antioxidation, scavenging free radicals, reducing inflammatory reactions and improving eyesight. Anthocyanin is a magical pigment that turns red under acidic conditions; Under alkaline conditions, it turns blue; Very weak alkalinity may appear green. So when purple food turns green or blue during cooking (for example, purple cabbage and eggs are fried together), everyone doesn't have to worry. It should also be reminded that anthocyanin is a water-soluble pigment, so the discoloration of strawberries and other foods in water does not necessarily mean that they are dyed, but it is probably their natural color.