Purple foods contain anthocyanins, which are health-promoting chemicals that help protect cells and heal your body. Research suggests they play active roles in promoting eye and heart health, decreasing cancer cell proliferation and more. Anthocyanins are predominant in teas, honey, wines, fruits, vegetables, nuts, olive oil, cocoa and cereals.
Include these purple fruits and vegetables into your diet at least 4-5 days a week along with dark green, orange and yellow foods for maximum benefits.
Purple carrots were first grown in the Middle and Far East, along with white, red, yellow, green and black versions. They are high in anthocyanins and pro-vitamin A carotenoids, which are powerful antioxidants. They may also help with weight management and glucose control, and in one study, those with high levels of carotenoids had about half the risk of diabetes.
You can find purple carrots year-round in farmer’s markets and some grocery stores and specialty stores.
Purple cauliflower is actually a type of broccoli that is purple and turns green upon cooking. Cruciferous vegetables have been touted for their cancer-fighting powers. Cauliflower has antioxidants and sulfur compounds that help your body get rid of the toxins that can damage cells and increase the risk of cancer.
Purple cauliflower season begins in late February; it can be found in specialty grocery stores and farmers markets.