Monday, April 14, 2014

Punch Up the Purple.... Vegetables

The gorgeous purple veggies in your supermarket are worth more than just their good looks. The red, blue and purple pigments (called anthocyanins) are potent antioxidants. They are believed to boost immune system and heart health, as well as prevent diseases and help you lose weight. Sure, we know about eggplant and beets, but there are also many lesser-known purple varieties of your favorite veggies. The following vegetables are all available in the most royal of hues:
  • Eggplants (Leave the skin on for maximum nutrients.)
  • Beets
  • Cabbage
  • Bell Peppers
  • Potatoes
  • Corn
  • Cauliflower
  • Carrots (These are slightly sweeter than conventional orange siblings and taste great raw.)
  • Kale (Use it in the same context as cabbage or spinach for a delicious, nutritious meal.)

As you begin to use these vegetables, be aware that some purple veggies will lose much of their burgundy color after being cooked. See our article Keeping the Nutrients In for tips on how to maximize these nutrient-rich foods.

Check out our pinterest recipe collection for ideas on how to serve up these royal vegetables. 

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