79 Foods that Start With R » Selina Wamucii

Starting with the nutritious exotic fruit, Rambutan and ending with your favorite rolls, there is a rich world of fruity, veggie, bakery and meaty delights on this list of foods starting with R foods. If you have always wanted to eat a new food or had not tried that classic recipe before, you will find it here as long as it begins with R.

The summary of our list of R foods:

Fruits: Raisin, Rambutan, Rangpur, Raspberries, Red Grapes, Red Mombin, Ribbery, Rollinia, Rose Apple, Rose Hips.

Vegetables: Radicchio, Radish, Rapini, Red Cabbage, Rutabaga.

Grains: Rye.

Legumes: Red Beans, Red Cabbage, Red Potato, Rice, Rice Bean, Roma Tomato, Runner Bean, Russet Potato.

Meat: Rib Eye Steak, Ribs.

Seafood: Raccoon Butterfly Fish, Ragfish, Rainbow Trout.

Dairy: Ragusano Cheese, Raschera, Ricotta.

Nuts and Seeds: Raw Nuts.

Oils and Fats: Rosemary Essential Oil, Rose Geranium Essential Oil.

Sweets and Desserts: Ragu Pasta Sauce, Raisin Bread, Raisinettes, Raspberry Jam, Razzleberry Pie, Razzles, Red Hots, Red Velvet Cake, Red Velvet Cookies, Red Velvet Cupcakes, Reese’s Peanut Butter Cups, Relish, Rhubarb Pie, Rice Cakes, Rice Crispy Treat, Rice Pudding, Riesen Chocolate, Roasted Peanuts,Roasted Red Peppers,Rolls, Rotel Tomatoes.

Beverages: Raspberry Lemonade, Red Wine.

Herbs and Spices: Rakkio, Ramp, Rampion, Ramsons,Red Bell Pepper, Red Onion, Red Pepper, Rhubarb, Romaine Lettuce,

Prepared/Cooked:, Raisin Bran, Raisin Bread (whole), Ramen Noodles, Ranch Style Beans, Rice Chex, Refried Beans, Roast Beef, Rolled Oats, Rotisserie Chicken, Round Roast, Rump Roast, Russet Potatoes, Rye Bread.

Fruits that start with Q

You may or may not have been to Malaysia to see the Rambutan fruit in its native habitat, but on the other hand, chances are that you have seen and even grown your own raspberry. On this list of fruits starting with R, you will discover the habitats and tastes of old and new world fruits.

1. Raisin

A raisin is a grape that has been dried. It is smaller and less succulent than a fresh grape and has a higher volume of antioxidant compounds than fresh fruits. Its uses across the world range from culinary to brew-making. You can eat raisins raw, however, to enjoy the sweet taste and glean the high antioxidant content. As food, raisins feature in baking pies, salad-making and flavoring beer.

2. Rambutan

Rambutan is a small-to-medium-sized fruit that grows naturally in southeast Asia, whose red skin bears yellow hairs. The Malay term Rambutan comes from the root word ‘rambut’ which describes something hairy. The fruit grows in all its fairy-tale exuberance on a relatively tall tree that reaches 30 meters in height.

If you ever try a rambutan, you will find the white flesh not dissimilar to that of a lychee, which is actually a related berry. Both have a sweet, fragrant aroma with some traits of acidity. This fruit however is rich in vitamin C, a powerful antioxidant and immunity booster in one.

More resources: the full story on Rambutan fruit.

3. Rangpur

For a fruit to be dubbed ‘king of fragrance,’ as Rangpur, a citrus orange-skinned and orange-fleshed fruit from south Asia is known in India, then it must be very fragrant. However, a Rangpur, whose name derives from its native area of Rangpur in Bangladesh is not your normal orange. This cross of a citron and a mandarin orange is more of a lime than an orange in the aromatic sense. It tastes quite sour, with very acidic juice.

4. Raspberries

Rubus idaeus or simply raspberry is a rich deep scarlet-tinged, heart-shaped berry with a plump, pimpled surface that is but one of many fruits from the family of the raspberries. Sometimes taken for a blackberry due to the shared purple hue when ripe and bumpy exterior, a raspberry is sweet and delicious.

You can use the fruit in numerous ways from mixing jam to producing juice and making puddings. The berries also boost your health in many ways including arresting signs of aging and improving your standing balance.

Related: calories in frozen raspberries, plus other nutritional quantities

5. Red Grapes

Describing the red berries of the Vitis palmata fruits, red grapes are as beautiful-looking as the red twining vines that give them their name. They are mostly grown across the Mediterranean region. As table fruits, red grapes require arduous selection so that all are of the same size and hence their peak price in the market.

You can make fruit juice and great wine from red grapes. Grape juice is rich in antioxidants such as flavonoids that keep away cell inflammation.

6. Red Mombin

More commonly known as hog plum, red mombin or Jocote fruit is the fruit of the Spondias purpura tree that bears flowers and is related to cashew nuts. The fruits which grow in clusters with stalks attached near the surface of the stem are common sights in Brazil through Mexico and the Caribbean.

Red mombins derive their indigenous name, jocote, from the word xocotl, a Nahuatl term for sour fruits. Is this really their taste? Many people report the taste as that between a plum’s and a mango’s or to more effete, a Granny apple’s!

7. Ribbery

One of the bush berries you can snack away at any time, a ribbery is a fruit from a showy shrub with fluffy cream-colored flowers. The plant produces lush bunches of tiny berries in pink hue and pear shapes that are candy to the eye.

A ribbery is as sumptuous as it looks: albeit tart, the sourness is muffled by a cranberry flavour with a distant nuance of cloves. Alternatively, you can make jam out of a bunch of these pretty fruits.

8. Rollinia

Rollinia or the Annona mucosa species is a fruit related to custard apples that grows in a huge mound of berries attached to each other like mini-bananas or guavas. You may have come across it under the name lemon meringue fruit, or even the more official-sounding wild soursop.

This Amazon custard apple, as it is called in its native Brazil, is not as sweet as the real custard apple. Rather, it has a tangy flavor that recalls that of soursop with some trace of lemons.

9. Rose Apple

If you have seen roses in bloom, then you will encapsulate the appearance of a rose apple: it has showy rosette, cream-white flowers with erect fibers, while the fruit itself is a shapely, curvy ovoid red berry with a thin waistline.

Syzygium jambos species is native to south-east Asia but now thrives worldwide as a garden plant propagated for its beauty. The rose apple’s white flesh balances sweetness and sourness in taste, with a hint of a star fruit’s aroma in it.

10. Rose Hips

Do you know some roses have edible fruits? Rose hips or rosehips come from certain rose plants, are round in shape, have an orange-red tint, with some plants espousing darker-tinted berries.

Though used mostly for lightening skin with its rosehip oil, a rose hip is also a delicious edible fruit with a slightly sweet yet a bit tangy taste, with a floral aroma.

Vegetables that start with Q

There are red cabbages just as there are red potatoes and there is radish just as in another language there is radicchio. Indeed, vegetables that start with R, are quite intriguing to explore!

11. Radicchio

A member of leaf chicory vegetables, radicchio is a head-forming leafy plant that espouses a vibrant-colored set of red leaves with white veins. It is a staple in the diet of Italy, hence the alternative term ,Italian chicory.

When making a salad, you will not fail to notice the bitter taste of radicchio. So, while stepping into the meal thinking you are sampling a red cabbage, you will be encountering the aromatic taste of herbs.

12. Radish

Radish or Raphanus raphanistrum s. Sativus is a tapered tuber which commonly accompanies meals in many cultures especially Oriental cuisine, where it was first domesticated. The tapered bulb of this vegetable is tinged a light green, sometimes verging on a light tan. In fact, you might hear it being referred to as white carrot from its color and shape.

Radishes are characterized by a sweet, peppery taste. You can eat not only the tubers but the seeds and carrot-like leaf bunches at their tops, as well.

Related: nutrition in radish sprouts.

13. Rapini

Rapini is the other name for broccoli rabe, otherwise known as broccoli raab, a light green curly-leafed cabbage family plant whose whole foliage is edible. With its pointed leaves, you can tell the difference between a typical broccoli and the rapini. Indeed, they resemble each other but for this physical characteristic.

Differences also reach out to the sour taste of the stems, which are however a part of any culinary dish involving this cabbage family plant. Rapini is best harvested for recipe-making when the leaves are just turning a bright green.

More: rapini nutritional summary.

14. Red Cabbage

Alternatively referred to as baukraut but only after cooking, a red cabbage is just that: a purplish leafy mound that is quite striking as both a fresh green vegetable in the garden and as purple food. Its hue derives from compounds called anthocyanins which add pigment depth to the leaves depending on the pH levels of the soil.

You can expert a pronounced peppery taste from a red cabbage and these key healthy nutrients:

6 percent of the daily value of fluid-regulating potassium mineral
High vitamin content
2 percent protein

15. Red Potato

A red potato is a common potato, albeit red in color and small in size and round of shape. The flesh is similar to that of a tan or brown regular potato, which is usually white. These starchy varieties have a firm body with more pronounced sweetness than that of regular varieties. You can roast, bake, sautee or deep-fry these small energy-giving tubers.

16. Roma Tomato

Roma tomatoes, otherwise known as Italian plum tomatoes, are a variant of plum tomatoes. They are big, ovoid types with bright red tint and firm, slender physical characteristics. They make for fleshier and more delicately tasting tomatoes than regular types. Besides, they have fewer seeds than regular tomatoes, while their low juice guarantees their inclusion in many recipes. They are the number one choice for most cooks for making sauces, ketchup as well as paste.

Related: Plum Tomatoes

17. Russet Potato

Russet potatoes or Idaho potatoes (in the US), are the ultimate cultivar of potato in the world. They are a large variety with clear brown skin with few eyes if any, and the flesh is white mealy largesse. They can be prepared in all the main potato-cooking methods, ranging from baking to mashing and roasting to stir-frying. They can also make chips and potato cube dishes.

More resources: prices insights on United States potatoes.

18. Rutabaga

Rutabaga is a root vegetable that is native to Nordic countries. This cabbage family tuber has a heart-shaped rounded bulb that is reminiscent of a toned down carrot.

Rutabaga is the alternative word for swede turnips, which is also known as neeps in the Irish language Ireland.

In meals, the smooth-skinned small, yellow or white-fleshed bulb is used to make salads, tatties and is often paired with tinned tomatoes. It has a nutty, sweet flavor.

Grains that start with Q

There is one very old cereal out there that is honored by dieticians and common folk alike. This one and only grain that starts with R that you are about to learn more about is rye.

19. Rye

Grown in a large swathe of continental land sweeping from Russia and Central Asia through the Balkans to North America, rye is one of the oldest grains and forage crops. It was probably first cultivated in southwest Asia around 6500 B.C. It is a wheat family grass with wide-ranging versatility of uses as both human food and animal feed. With its grassy, wheat-like growth, rye makes for a good cover crop in areas with little growth.

You can make rye bread from rye grain or even brew beer and whiskey the same way you do with barley malt.

More resources: rye grain nutritional summary.

Legumes that start with Q

Beans, rice and more beans, qualified by the fact that they all start with the letter R are what you are about to reexamine on this alphabetical list of legumes.

20. Red Beans

Red beans are red-tinged common beans with kidney shapes. They are usually eaten in dry pulse form and are a common part of worldwide rice-based dishes. In the United States, they make a popular Creole delicacy simply known as ‘red beans and rice,’ in which kidney beans are used and mixed with vegetables and meat. Other common terms of this variety includes azuki and red aduki beans.

While making meals with them, you can take advantage of the a bit nutty taste of red beans to make paste that you can mix with porridge or salads.

21. Rice

Rice or Oryza sativa is the grain seed of the plant of the same name, which is one of the most cultivated and used foods worldwide, and is an Asian staple food in places like China. Though it is a tropical crop, rice prefers wet marches of land under dry conditions.

There are different varieties of rice, including white and brown rice. There are also aromatic long-grain varieties such as Jasmine rice and biryani rice, which make popular south and western Asian meals.

22. Rice Bean

Rice bean or Vigna umbellata, is one of those definition-defying legume crops that grow at high altitudes in the Himalayas. It grows on the slopes of Central Asia at altitudes of between 1500 and 2000 meters above sea level and yet it flourishes during the warmer months of the year. In appearance, it looks exactly like a kidney bean or red bean, inclusive of the red tinge.

23. Runner Bean

Runner beans or Phaseolus coccineus are climbing plants of the common bean family. Long grown as ornamental legumes only,thereby earning their name ‘runner beans’ for their climbing vines, runner beans produce edible pods known in cuisine as green beans. They are also labeled as French beans and snap beans, among other terminologies when they are harvested as pods before they are mature. The pods and the tender seeds within them are edible, which differentiates them from mature beans whose pods are inedible. In terms of nutrition, green pods and seeds of runner beans serve you with:

27 percent vitamin C worth of your daily requirements.
Dietary fiber at 13 percent of your daily requirements.

Meat that start with Q

If you are into steaks, does rib eye ring a bell? In reality, such words as ribs and rib eye are always on the lips when you think about meat.

24. Rib Eye Steak

Rib eye steak or simply ribeye is a cut of meat from the boneless part of the ribs. It measures 1 inches in thickness for most cuts. Meat connoisseurs, however, gun for a 1.5-inch thickness margin.

In cuisine, rib eye steak is commonly grilled with seasoning, butter and herbs. It is also fried in essential oils such as sunflower and canola.

25. Ribs

Ribs are the cuts of pork, beef, veal, mutton and other meat designations from the sides of an animal, running from the shoulder to the back legs. They usually constitute the bones of the ribs and the attached meat. The main cuts you can ask from a meat store include:

Back ribs
Spare ribs
Country-style ribs

Seafood that start with Q

The world of seafood provides diverse creatures of the deep, most of them edible. As you decide whether your raccoon looks really like what is on its name ‘butterfly fish,’ and whether rainbow trout has a fishy aroma, read on to discover more on this list of letter R seafood.

26. Raccoon Butterfly Fish

Shaped like oblate double crescents and espousing bright-yellow bodies with flanks tinged a reddish shade, finishing with black and white stripes in the eye regions, Raccoon butterfly fish are ornate butterflyfish species. It is the tell-tale black and white marks around the eyes that give them a butterfly effect and hence the name. Though they are palatable, Raccoon butterfly fish generally make better aquarium partners, especially from their omnivorous nature than as edible fish.

27. Ragfish

Ragfish is a ray-fin of the northern parts of the Pacific Ocean. It is cartilagineous in bone structure. The fish grows from small pelvic fin-spotting larvae into mature pelvic fin-lacking adults. You can find this species of Icosteus aenigmaticus all the way from Alaska to the coast of south-Western United States. The flesh of ragfish is flabby in the mouth and may taste like that of swordfish.

28. Rainbow Trout

Rainbow trout describes trouts from temperate regions that live in the tributaries of the Pacific, from Asia to North America. They are also found as different breeds in interior rivers such as the Columbia River. Some breeds normally interchange habitat from the sea to the river each 24 to 36 months.

Eating rainbow trout brings the palate a delicate, nutty flavor, with tender, firm yet soft whitish-orange flesh.

Dairy that start with Q

On this list of dairy that starts with R there are only Italian cheeses to relish with your loaf of bread or just singly.

29. Ragusano Cheese

A protected indigenous cheese from two regions in Sicily which give it its name, Ragusano cheese ranks as one of the oldest of this island of Italy. It is manufactured exclusively in the Siracusa and Ragusa provinces, a production aspect that makes it high quality and much sought-after.

This sweet, fragrant and delicate cheese is made into cubes or bars. You can have three versions:

Table cheese, which is freshly made.
Aged hard cheese, ripened for more than half a year.
Ragusano Affumicato, a smoked alternative.

30. Raschera

Another Italian cheese, raschera is derived from whole cow’s milk which can be fresh or pasteurized. It is sometimes accented with a little dose of sheep’s or goat’s milk or a mixture of both to add flavor. The aspect of the cheese is quasi-hard on the rind while the inside is usually the color of ivory with some eye-like dots inside. The rind’s color is mostly a reddish-gray with some yellowness.

More resources: Italy cheese market insights.

31. Ricotta

Ricotta is a cheese from Italy prepared from domestic animals’ milk or even the water buffalo’s milk in Italy. The main part of the cheese is whey, which gives the dairy product a more moist texture than other similar whey cheeses like kulfi. It is rich in albumin as well as globulin, which are the byproducts of coagulated proteins during the process of separating whey from the curd.

Nuts and seeds that start with Q

On this list you are about to explore concerning nuts and seeds made up of the letter R, you will not only find fresh picks from the tree but roasted whole selections as well.

32. Raw Nuts

Raw nuts are nuts obtained fresh from the field or even preserved to consume uncooked. Though their raw tastes may not bring the same salty flavor as their roasted form, raw nuts are nevertheless healthy and rich in protein and unsaturated fats.

Examples of different kinds of nuts include: cashews, almonds, Brazil nuts, pecans and hazelnuts.

Oils and fats that start with Q

Read on to discover two oils of a kind. By the way, a list such as this of oils that start with R will rarely sideline that important aromatic essential oil from rosemary even if as a passing mention!

33. Rosemary Essential Oil

Rosemary essential oil is an aromatic cooking and skin oil that comes from the fresh leaves of rosemary plant. It often serves as a flavoring substitute to rosemary leaves in cuisine. Its health benefits even when taken in small measures include:

Improving digestion
Boosting the mood
Giving a bright sheen to hair

34. Rose Geranium Essential Oil

Rose geranium essential oil is an inedible aromatic plant oil mostly used for relieving dead skin cells. It is distinct from geranium oil as it comes from the different rose geranium species known scientifically as Pelargonium graveolens v. Roseum. It has a fragrant scent that endears it to most users.

Sweets and desserts that start with Q

From raisin bread to rhubarb pie, here is an alphabetical exploration sweeping across sweets and desserts that define our daily after-dinner experiences, and all start with the letter R.

35. Ragu Pasta Sauce

Ragu pasta sauce is a product of the trademarked brand RAGU. It is a sauce made of tomato paste, onion basil, garlic and olive oil. The product has no added sugar but this does not deny it a delicious soupy flavor.

36. Raisin Bread

Raisin bread is bread that is prepared from flour and raisins with cinnamon flavoring. It is made from dough of either plain white flour or eggs mixed with flour.

For more enrichment, raisin bread can also be prepared with oat flour or whole wheat flour. Garnishing embedded in the loaf can include honey and butter or brown sugar.

37. Raisinettes

A product of Ferrera, and formerly Nestle, Raisenettes are candies made from raisins covered in chocolate. The dried grapes (raisins) can also have a milk coating instead of chocolate. They are considered exclusive because their raisins only come from California while the cocoa powder comes from the Nestle chocolate wing.

38. Raspberry Jam

Raspberry jam is a fruit spread made from crushed raspberries mixed with pure sugar and unadulterated lemon juice. The raspberry content is usually 69 percent of the whole blend or 69 grams of the fruit in each 100 grams. Like the berry it is derived from, raspberry jam has a sweet-to-sour taste, which provides a savory balance when used on bread. Two major benefits of using the jam include:

It lowers inflammation on cells due to its antioxidants
It is a natural diuretic paste

39. Razzleberry Pie

Made from egg whites and frozen mixed berries, blended with corn starch, a razzleberry pie is a sumptuous, colorfully-made fruit pie. It consists of a crust filled with a flaky fruits’ mixture. The term razzleberry describes a fictional flavor for raspberries, which are actually used in this pie in frozen form.

40. Razzles

Razzles, an original candy of 1966 that fell through during subsequent decades, morphed the world of candies known today under other brands, such as Reese’s candies. The original Razzles was made of two distinct textures, including the outer candy rind and a chewy gum in the interior. The flavor was known as razzles, a fictional term for raspberry aroma.

41. Red Hots

Red Hots are brandied candies from Michigan made of steamed beef. Under their organic labeled casings are split buns with beef chili garnishing at the top. Other ingredients in the pack include fresh onions with mustard. They can also contain cinnamon flavoring to lend them a distinct aroma.

42. Red Velvet Cake

Red velvet cakes are wholly crimson-tinged or a layered partially crimson-colored cake with white ermine icing on top. The reason for the vibrant rich red hue of the cake is the result of the interaction between anthocyanin in cocoa and other ingredients such as baking soda and buttermilk. Vinegar is also used to flavor the delicious unsweetened raised soft-rind cake.

43. Red Velvet Cookies

Red velvet cookies are crisp, vibrant-looking candy made of sugar-free natural cocoa powder with baking powder on cake flour dough. The vibrant red color that gives the cookies their name is as a result of acidity in the interaction between cocoa and the baking soda. Buttermilk further enhances the chocolate taste of the cakes by giving them a rich aroma.

44. Red Velvet Cupcake

In terms of uniqueness and shapeliness, not many confections can beat Red Velvet Cupcakes, which look like red, serrated popcorn cans topped with frosty white cream. The main ingredients contribute to the distinct looks and dual flavors. At the top of the dome is a signature tangy-tasting cream cheese frosting, while at the body level is cocoa powder and buttermilk with no sweetening added. Some coloring is added to enrich the fancy look of the cupcake.

45. Reese’s Peanut Butter Cups

First entering the candy market in 1928, Reese’s Peanut Butter Cups are chocolate confections made with peanut butter topping. The shapely dark chocolate confections are available in colorful wrappings with the brand name on them. Key ingredients for making the butter cups include:

Whole grain corn
Reese’s peanut butter
Caramel coloring, dextrose flavor and corn syrup, among other flavoring additives

46. Relish

A relish is an appetizing cooked mixture of chopped veggies, spices, herbs or fruits that are preserved in vinegar, i.e pickled. A relish is as enjoyable as the common word it describes. This is because its vinegar preservation adds a dreamy flavor to the food it garnishes.

Thus, if you want a good condiment from natural sources, try pickled onions today to book a pungent yet savory vegetable relish!

47. Rhubarb Pie

A crumbling sandwich with a distinct taste, a rhubarb pie is a mainly UK stuffed pie that is prepared from the bitter stalks of the rhubarb plant as filling. To accent the tart flavor a little, sugar is usually added in copious amounts into the cake. The delicacy is however quite relished by the British since the plant which gives the pie its name has been a part of the local diet since the 17th century.

48. Rice Cakes

Rice cakes are cakes made from rice that is first puffed and then condensed and are usually flavored with other ingredients. The most preferred rice is the long-grain variety made into flour. It is mixed with eggs, chopped veggies such as zucchini, mint and onions. It is further garnished with cheddar and table seasoning before baking.

49. Rice Crispy Treat

Rice Crispy Treat, branded as Rice Krispies Treats, are confections prepared from a blend of Krispies, rice krispies and marshmallow in butter. Though they were originally treats that you could make at home from branded Kellog’s ingredients, these confections, however, became available as wholesome products in 1995. You can still make yours at home, nevertheless, store them in a fridge and enjoy them slowly.

50. Rice Pudding

Rice pudding is a savory and moderately nutritious dish made of rice boiled in water or milk and spiced with vanilla or cinnamon, among other ingredients. It can serve as dessert or full dinner, and in the former case it requires sugaring. Each plate of rice pudding brings these percentages of the daily nutritional needs:

10 percent calcium
8 percent vitamin D
7 percent carbohydrates
2 percent iron

51. Riesen Chocolate

Wrapped up like sweets in cocoa-colored paper with the brand name written on top, a Riesen chocolate branded candy will always whet your appetite at sight if you love candy. The bars are made of dark chocolate for their savory rind and a puffy, chewy chocolate for their caramel inside. These two layers of different textures makes the candies sweet twice

over.

52. Roasted Peanuts

Roasted peanuts are groundnuts that are toasted and salted before eating. They have a sweet, salty nutty flavor and are sold in packets in this same condition. They are roasted to enhance their flavor. The preparation method for roasted peanuts includes putting them unshelled on a tray or baking pan daubed in oil. You then stir them for the next twenty-five minutes or so until they turn crisp brown.

53. Roasted Red Peppers

Roasted red peppers are red chili that are baked whole for 25 minutes or so till they are soft but still firm. The purpose for roasting them is to enhance their flavor and aroma. As a side dish, sauce-garnishing or just an appetizer, a dish of roasted red peppers is lashed with flavor. You will find these hot spices smoky to the tongue and with as great a kick of heat as fresh ones.

54. Rolls

Rolls are simply small versions of loaves, available in oval, round or oblong forms. Rolls can be many in a plate or just one elongated bread that you can cut into slices as a meal accompaniment.

In some cultures, especially the West, a roll that is enriched with embellishments such as cream or vegetables becomes a sandwich.

55. Rotel Tomato

Rotel Tomatoes are branded canned diced tomatoes that are topped with green chili chops. They are available in local grocery stores. They are constituted of the following set of ingredients”

Tomatoes
Water
Green chili peppers
Low salt, flavors, cilantro and citric acid

Beverages that start with Q

If you are into lemon and kin, count yourself lucky as we exploit the bittersweet flavor of a tot of raspberry lemonade on this list of letter R beverages.

56. Raspberry Lemonade

A drink made from a healthy combination of fruits and spice, raspberry lemonade is an rich scarlet-tinged drink made of raspberries mixed with water and lemon. In some contexts the ingredients may include fresh mint. It is an easy drink suitable for anybody from children to the elderly.

Besides, this sweet-tart blend of citrus and raspberry flavors can also be accented to make a mock cocktail for adults using a little wine.

57. Red Wine

Red wine is one of those sung-about alcoholic wines distilled from fresh red or black grapes. It has an ABV range of 5.5 to 20.5 percent. The drink comes from fermenting dark-tinged varieties of grapes after removing the stalks and crushing their pulp. The wine consists of content from skins, pips and seeds. The signature colors of the wine emanate from aging the wine a little longer. Young wine has a high violet tinge while mature one is red. The older the aging, the browner the red wine turns.

Herbs and spices that start with Q

It is not just that red onion but that red pepper too that always clamors for attention at your pantry each time you are fetching herbs and spices from your fridge to make that meal. Discover why these and other spices starting with R are irresistible keepsakes at home.

58. Ramp

If you are from the eastern United States or eastern Canada, you may already know Allium tricoccum, commonly called ramp . It is an onion relation with thick foliage and thin light-colored shafts ending into small bulbs. It is likened with the European and Asian species, Allium ursinum, which resembles it like a coin to another.

Ramps have a distinctly garlicky taste when fresh but this pungency goes a few notes down when cooked.

59. Rampion

Though a long favorite in salad-making, rampion or Campanula rapunculus have now lost some of their cultivated essence and are more of wildflowers than cultivated vegetables. The North African plants espouse bell-like rosettes of purplish-pink flowers. If grown in a garden, the leaves can be harvested twice, including the turnip-looking roots.

You can use rampion in salads and side dishes to relish their biting, tangy flavor.

60. Ramsons

Like the rampion above, a ramson is another rarity in the vegetable family. It is in fact a side-by-side look-alike of a ramp. Its species name is Allium ursinum and its natural habitat is across Europe and Asia. Its leaves are broad, the tiny flower white-green in color, while the stems are thin and white.

You can feature ramsons in your meals as a salad. It is actually wild garlic to some food gourmets for it tastes the same!

61. Rakkyo

Rakkyo negi is an elongated thin bulb that is just 1 to 2 cm across, crowned with slim straight shoots that can rise up to 0.6 meters in height. It is basically a kind of oriental scallion. This member of the onion and shallot family is a little pungent and in Japan, it serves as a pickled side dish.

62. Red Bell Pepper

Red bell pepper refers to the colors of a green pepper variety which ripens into a crimson tinge.The most common of these sweet peppers are green during their early stages. They turn a bright red when fully ripe.

Though they have inedible seeds, nothing else but the skin is thrown away in red bell peppers. They feature in the making of sandwiches and casseroles.

63. Red Onion

Perhaps the most common onion variety, the red onion is characterized by a purplish-red skin tinge. Inside it is mostly white with tinges of red along the fringes of the rings. Its most important use is in frying meals, garnishing salads and stews as well as lending a spicy and pungent aroma to foods in its raw chopped form. It is also toasted as a side dish.

The rich skin of the red onion has also featured in dye-making.

64. Red Pepper

Though mostly used to describe bell peppers, red pepper also refers to crushed chili pepper. Known as red chili powder at the marketplace, this household product is used to spice up meals and has the same effect as fresh capsicums with a heat level of 35,000 Scoville units. It consists of dried pepper pods and their seeds which are ground into a mostly rich red coarse powder.

More resources: red peppers nutrition.

65. Rhubarb

A rhubarb is a succulent herb whose thick colorful stalks are edible. This member of the Polygonaceae family has broad, peppery leaves. The plant grows from short, thickset rhizomes which are also its propagation part. The stems have a very tart taste that is repellent to most people. It loses its crunchiness once cooked, whereby its sour taste tones down, especially when flavored with sugar.

66. Romaine Lettuce

Romaine lettuce, also known as cos lettuce is a tall head-forming variety of lettuce hat consists of a slim band of deep green foliage bonded together by firm ribs its their length. The plant thrives even in hot weather due to its climatic resilience.

Eating this juicy yet slightly bitter, crisp vegetable brings you the following daily value nutritional percentages:

8 percent dietary fiber
7 percent potassium
6 percent vitamin C
5 percent vitamin B6

Related: nutrition in romaine lettuce.

Prepared/cooked foods that start with Q

Prepare to eat away at anything from a full meal ragu sauce through a protein-rich dish of refried beans, and end with a rump roast from your favorite ox on this list of prepared food that start with R.

67. Raisin Bran

Raisin bran is a branded breakfast cereal made of raisins mixed with bran flakes. It is a product of many related companies including General Mills, under an affiliated brand name. The flakes come from wheat husks.

The raisin part of the cereal adds sweetness while the bran part brings crispness to the meal. The product best goes with milk or cream topping. Singly, raisin bran offers 90 percent of the daily value of vitamin B6.

68. Raisin Bread (whole)

Raisin bread (whole) is bread that is prepared from flour and whole raisins (whole dried grapes) with cinnamon flavoring and can serve as a wholesome dinner. It is made from dough of either plain white flour or eggs mixed with flour.

For more enrichment, raisin bread can also be prepared with oat flour or whole wheat flour. Garnishing embedded in the loaf can include honey and butter or brown sugar.

69. Ramen Noodles

Ramen noodles are a Japanese noodle delicacy made into a block and cooked in broth with other ingredients. The dish can espouse a range of flavors, ranging from whole soya to miso (a Japanese sauce of fermented soy), depending on the sauce paired with the noodles. You will also find your instant noodles topped with nori (seaweed), scallion or pork.

The healthy benefits of eating Ramen noodles include:

Satiating ability due to their moderate fiber content.
They also contain simple proportions of the daily values of protein (20%) and iron (22%).

70. Ranch Style Beans

A protein-rich delight often associated with Texas-Mexican cuisine, ranch style beans are soft pinto beans that have been slow-cooked into a flavored stew. The main other ingredient is chili or red pepper flakes. In some cases adding tomato paste lends the thick soup a rich red tinge over the tan-colored whole beans.

71. Rice Chex

A product of General Mills in the Western Hemisphere and Kellogg’s in parts of Asia, Rice Chex is a branded cereal that has been sold as a packaged food since 1936. It is best enjoyed with milk as each whole grain is cut into a fluffy square that you can dip in sauce or milk as you enjoy it. The main ingredients include:

Whole grain rice or normal rice
Salt
Sugar
Molasses
Vitamin E additive

72. Refried Beans

Refried beans refers to a dish made of mashed beans of a semisolid aspect and it is a traditional delicacy in Mexico and the Spanish cultures of Texas. The term ‘refried’ owes to the fact that not only do the beans cook in a mashed form together with garnishing including garlic and jalapeno, but they often feature again in a frying pan with pork lard or vegetable oil.

73. Roast Beef

Roast beef is the meat of cows that has been roasted on a grill or flat pan. It is usually a main meal in itself and can be served at dinner. In certain English-speaking nations, it is a specialty delicacy meant for lunchtime on Sundays.

Roast beef also makes for savory filling in pastry, burgers and meat-based sandwiches.

74. Rolled Oats

Rolled oats are nutritious whole grain foods that have undergone slight processing to remove their husks and then steamed. The oats then pass under rollers which flatten them into flake shapes. The sheets then undergo toasting. They are quite rich in magnesium, iron and protein.

Unlike oats in instant oatmeal, oats in rolled oats are slightly thicker because they are whole grains minus the husk.

75. Rotisserie Chicken

If you have ever eaten a barbequed chicken, then you are familiar with the easy-to-make and popular street delicacy that is a rotisserie chicken. It is a cheap-priced whole chicken that delis make from rotating barbeque machines. You can avail this low-spiced and well-seasoned poultry meat from your local meat cafe or even from the ready-meat section of your local supermarket.

76. Round Roast

The round roast is roasted beef that is cut from the upper rear thigh of a cow. It is quite lean and a bit muscular, which calls for a slow cooking process to make the meat tender. There are several popular delicacies that a round roast makes, which are dependant on the preparation method, namely:

Swiss steaks: round roasts done delicately on a roasting pan.
London broil: thick round marinated cuts done with Worcestershire sauce.
Cube steaks: shapely slices that are made more tender during a roast.

77. Rump Roast

A rump roast refers to the delicious roasted lean meat chop from the upper back of a cow just short of the tail. The lean meat makes for excellent roasted beef. The rump cut is rather tough of texture, which implies extra care when cooking it so as to make it a bit tender and palatable. You can also spice up the flavor of the muscular meat with herbs and eat it with a soupy sauce.

78. Russet Potatoes Dish

A Russet potatoes dish is a stew made of the popular Russet potatoes or Idaho potatoes. The potato cultivar has affinity for diverse preparation methods, ranging from baking to mashing and roasting to stir-frying. They can also make chips and potato cube dishes. You can also cook them with chicken, beef or mutton in scalloped form (baked with milk).

79. Rye Bread

Rye bread is a loaf made from the flour of rye grains. It can contain a portion of rye flour and wheat flour but still qualifies as one. It is considerably denser than wheat flour bread. It is preferred in many cultures,especially with the Jews.

Rye bread exudes an earthy taste and provides the following percentages of the recommended daily values of key nutrients: