While they are fairly uncommon, you can find quite a few pink vegetables around the world. The most common of these is most likely the beetroot or red carrot, both of which come in many colors and varieties.Pink colored veggies
The color pink has been used to signify health for thousands of years. In Ancient Egypt, carrots were thought to be good luck charms and would often be painted with pink clay before being buried with their owners.
In China, it was believed that eating certain foods could cause your body to turn pink. This belief led to the development of a dish called “pink food”. It consisted of cooked rice mixed with dried shrimp, bean curd, and other ingredients.
In Japan, people who have had an illness will typically wear a special kimono made from a pink material. They believe this will help them get better faster.
In India, there is a belief that consuming a specific type of fruit will make you pink. However, while this is not true, pink vegetables are actually considered lucky because they bring prosperity and success.
Overall, the color pink is very important in terms of food and luck. Carry on reading to discover what pink vegetables you can add to your meals to create your own prosperity!
1. Beetroot
Beets are one of the oldest known vegetables and have been grown throughout history. Beets are very nutritious, containing high levels of vitamin C, potassium, iron, fiber, and folate.
They also contain betalains, compounds that give beets their bright red color. These compounds are thought to protect against cancer, heart disease, and diabetes.
There are two main types of beets: red and golden. Red beets tend to be sweeter than golden ones.
If you want to eat beets raw, steam them first. You can then peel off the skin and enjoy them as a snack. Or, if you prefer, you can boil them until tender and mash them up into a salad.
2. Rainbow Carrot
Carrots are another popular vegetable that comes in many colors. There are orange, yellow, white, purple, and even green carrots. However, rainbow carrots are a vibrant pink!
These colorful vegetables are packed full of nutrients like beta-carotene and vitamins A and K. They do taste the same as the standard orange carrot, but they are rarer to find are considered something of a novelty.
3. Rhubarb
This unusual-looking plant is actually a member of the buckwheat family. Rhubarb is native to Europe and Asia. It grows best in cool climates, so it is more commonly found in northern regions such as Canada, Russia, and Sweden.
It is usually served fresh or frozen and is available year-round. When cooking rhubarb, cut it into small pieces to prevent it from becoming too mushy.
Although it is a pink vegetable, its most common uses are in desserts or pies! However, you do need to make sure to only eat the bright pink parts of the plant, as the leaves are incredibly poisonous.
Related: Just Like Clockwork: 10 Different Types Of Orange Veggies
4. Pink Radicchio
Radicchio is a variety of chicory. Like all chicories, radicchio contains lots of fiber, which makes it great for digestive health. It is also rich in antioxidants, making it powerful anti-inflammatory food.
The unique thing about radicchio is that it has a beautiful rosy hue. While some varieties are deep red, others are pale pink. It essentially looks like light pink lettuce!
You can use radicchio just like any other root vegetable. Peel it, chop it up, and cook it according to your preferred method.
5. Radish
Radishes are members of the mustard family and come in many shapes and sizes. The most well-known type of radish is the pink version, which is small and round.
It is very popular in Asian foods, particularly in their salads. Interestingly, the type of color of the radish solely depends on when it is cultivated!
Radish contains plenty of vitamin C, B6, and folic acid. It is also an excellent source of vitamin K, which helps keep bones strong. Considering that pink radish is 95% water, it is often used to help people lower their risk of heart disease.
6. Heirloom Tomatoes
Tomatoes are one of the most popular fruits in the world. They are eaten both cooked and uncooked. In fact, tomatoes have been around since ancient times.
Heirloom Tomatoes are included in this, and they are also a color hybrid of the ‘original’ tomato in that they have a beautiful pink color. They have a different taste too!
These vegetables are high in potassium and vitamin C, and they also help to reduce the risks of quite a few types of cancer because they contain a carotenoid called lycopene.
7. Ornamental Cabbage
Cabbages are part of the brassica family. These vegetables are known for being crunchy, nutritious, and delicious. Ornamental cabbages are also known as flowering cabbage, and it has a lovely pink section in the center!
While it can be eaten, and it tastes like other types of cabbage, it is actually often just used for ornamental purposes (hence the name). It contains plenty of vitamin C and vitamin A, so it is also great at keeping you healthy and fighting off illnesses.
8. Chard
Chards are another member of the beet family. Chard is a leafy green vegetable with a mild flavor, but its stalks are bright pink. It is mostly grown in cooler areas of North America. It is a good source of vitamins A and C, iron, calcium, and folate.
It is commonly used in soups, stir-fries, and mixed into pasta dishes. Typically, the green leaf part of the chard is eaten separately from the pink stalk section. This is because they have different flavors – the pink stalk actually tastes like beetroot!
9. Pink Banana Squash
Pink Banana Squash looks very similar to a pumpkin, except the outside is a rose-pink color. It is also known as the Mexican banana, and the inside texture (which is an orange color) is surprisingly ‘meaty’.
This pink vegetable is packed full of vitamin C and Vitamin B6, and it also has beta-carotene which is great for vitamin A consumption. It should always be cooked before being eaten.
10. Pink Oyster Mushroom
Oyster mushrooms are a type of mushroom that grows underground. They are usually found in damp soil or compost piles.
Pink oyster mushrooms are not only pretty, but they are also extremely tasty. They are rich in protein, fiber, and minerals such as zinc, copper, magnesium, phosphorus, and manganese.
The texture of the pink oyster mushroom is quite chewy and is similar to a meat texture, so it is often used as a substitute for vegetarians.
They are a good source of vitamin D, which is important for bone health and mental health. They are also low in calories, making them perfect for weight loss and great for reducing the risk of conditions such as heart disease.
11. Red Carrots
Red carrots are one of the most common varieties of carrots available today, but they are still not quite as well known as orange carrots. They are high in vitamin A and beta-carotene, which is great for brainpower.
Interestingly, their red color comes from a huge amount of lycopene which is related to beta-carotene, and it is what gives vegetables their red color – it is particularly prevalent in tomatoes.
These carrots have a similar taste to orange carrots and rainbow carrots, but they are slightly smaller than the other varieties.
12. Highland Burgundy Potato
Highland Burgundy potatoes are a variety of potatoes that look like a standard potato on the outside, which is why it is such a surprise when you cut into them to find bright pink flesh. They have a mild flavor, and they are a good source of potassium, vitamin C, and vitamin B6.
Potatoes contain a lot of carbohydrates, so they are a great source of energy. They are also a good source of fiber, and they help keep your digestive system healthy.
To Sum Up:
The list above shows just some many types of pink vegetables out there. There are plenty more, including all kinds of fruits and veggies from lots of different places. Pink vegetables are particularly high in vitamins and beta-carotene, which is great for protecting the cells in your body from damage.
Frequently Asked Questions
Why Are Some Vegetables Pink?
There are two main reasons why certain foods turn pink. Firstly, they can turn pink due to the presence of anthocyanins, which are natural pigments that give food its color.
Secondly, they can turn pink if they are exposed to sunlight, which causes an enzyme called polyphenol oxidase (PPO) to break down the pigment.
PPO is present in the skin of plants, and it helps protect the plant against harmful bacteria and fungi. When the plant is damaged by insects or weather, PPO breaks down the pigment, causing it to change color. This process is called enzymatic browning.
How Do You Grow Pink Vegetables In Your Garden?
You can certainly grow pink vegetables in your own backyard, but you will need to be careful about where you put them. You must ensure that they get enough light, otherwise, they won’t develop any pigment at all.
If you want to try growing them in your garden, you should consider planting them near large windows, where they will receive plenty of direct sunlight.
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The majority of people who have no interest in the subject, and aren’t green fingered assume that all plants and vegetables require the same growing conditions. This is not the case at all. Each plant has its own unique and interesting history and growing process.
I hope you will find The Natural List useful, and that it will help educate you on the wide variety of different flower and plant species there are across the globe.
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