If you’re cooking with peppers, bet on red: they have the highest concentration of vitamin C, as well as fatburning capsaicin and an array of other helpful phytochemicals, including a rare combination of six carotenoids.
Go hot if you can take it – the spicier the chilli, the higher it is in capsaicin, a fat burner that’s may also help reduce some types of inflammation. There’s also some evidence that chillies can reduce blood cholesterol and triglycerides, lowering your risk of a heart attack or stroke.
Tomatoes - canned or fresh - are your best source of the carotenoid pigment lycopene, which studies suggest can help prevent prostate, lung and stomach cancers. They’re also an exception to the rule that cooking destroys nutrients – lycopene is better absorbed when it’s been heated.