The nutritional value of vegetables follows a pattern from deep to light colors, with a general order of: black, purple, green, red, yellow, and white. Among vegetables of the same type, the darker varieties are more nutritious.
The nutritional value of vegetables follows a pattern from deep to light colors, with a general order of: black, purple, green, red, yellow, and white. Among vegetables of the same type, the darker varieties are more nutritious. The most easily overlooked foods on our dinner tables are the purple ones, which rank just below black. These include purple eggplant, purple corn, purple onion, purple lentils, purple yam, purple cabbage, purple chili, purple carrot, purple okra, purple endive, purple asparagus, and more.
Purple vegetables contain a special substance called anthocyanin. In addition to its strong antioxidant properties, ability to prevent high blood pressure, and slow down liver dysfunction, the benefits of anthocyanin in improving vision and preventing eye fatigue are widely recognized. For women, anthocyanin is a great helper in anti-aging, as its good antioxidant capacity helps regulate free radicals. People who use computers for long periods or read a lot should consume more of it.
Additionally, for those who want to lose weight, it is also advisable to eat more purple foods, as they can help suppress appetite.
Among purple foods, blueberries are the highest in anthocyanin content, followed by purple carrots and purple grapes.