Red vegetables include some varieties of peppers, radishes, radicchio, onion, potatoes, beets and tomatoes. These vegetables contain lycopene pigments, which may help fight heart disease and reduce the risk for strokes in some people. People typically eat most red vegetables raw, but tomatoes and red potatoes are healthier when cooked.
Rich in vitamin C, the red tomato technically belongs in the fruit family, but the USDA classifies it as a vegetable. Red watermelon is also classified as a fruit and a vegetable, and it has more vitamin C than tomatoes. It is commonly regarded as a fruit due to its natural sweetness and seeds, but it is also a member of the cucumber and squash family.