11 Best Purple Vegetables

11 Best Purple Vegetables

Purple veggies are not only beautiful, but they also have numerous health benefits. Learn about 11 of the best purple vegetables, and why you should eat them.

Purple veggies have started showing up in more areas recently. From brilliant purple cauliflower to the deeper skins of purple potatoes, you may have seen lots of purple in the supermarket.

Also check out the Best Yellow VegetablesBest Red VegetablesBest White Vegetables, and Best Green Vegetables.

Eggplant:

eggplant white background

Eggplants are purple veggies that may be used in a variety of dishes. They are high in vitamins, dietary fiber, and minerals. They are also thought to help decrease cholesterol and help control weight. Add in their versatility, and there are lots of reasons to serve eggplant.

Purple Potatoes:

pile of purple potatoes one cut on wood

Purple potatoes, attributed to anthocyanin, the pigment which gives the potatoes their tint, have been shown to have four times as much antioxidants as russet potatoes. Add this to the wonderfulness that is already potatoes, and it’s pretty amazing.

Purple Cauliflower:

purple cauliflower floret on wood

Purple cauliflower is high in vitamin C, and a half-cup of florets is said to provide about half of the daily vitamin C need. This cauliflower is high in vitamin A, folate, fiber, calcium, selenium, and potassium among other nutrients. When it comes to being healthy, there’s nothing but good news!

Purple Carrots:

lined up assorted carrots

Did you know that all grown carrots were purple until 100 years or so ago? The orange carrot was not cultivated until the early seventeenth century. Given their magnificent color, anti-inflammatory effects, and antioxidants, it is no surprise to see purple carrots springing up again.

Purple Cabbage:

purple cabbage halves white background

Purple cabbage provides all of the Brassica family’s health advantages, including cancer prevention, depression alleviation, and more. Although the leaves are bigger than green cabbage, they have a comparable flavor. Purple cabbage can simply be substituted for green cabbage in recipes. This cabbage can also be used to make visually stunning cabbage rolls filled with your preferred filling.

Purple Asparagus:

bunch of asparagus stalks on burlap

Purple asparagus is slightly sweeter and less harsh than green asparagus. It can be eaten raw in salads. Try Strong and Sunshine’s Shaved Purple Asparagus Salad. In this Asian-inspired dressing, purple asparagus strips pair well with buckwheat pasta. If desired, an extra teaspoon of brown rice wine vinegar can be used in place of the oils in the dressing.

Beetroot:

beets on wood one cut

Beetroot is becoming more well-known as a superfood. Its juice can boost athletic performance, lower blood pressure, and increase blood circulation. So much so that this nutrient-dense meal is now being incorporated into an expanding number of juices and drinks. Beetroot is a member of the beet family, which also includes sugar beets. It is, nevertheless, genetically and nutritionally distinct. Sugar beets are light in color and are commonly used to extract sugar and sweeten processed meals. Sugar cannot be extracted from beetroot, which is generally red or gold in color.

Purple Corn:

purple corn cob and kernels white background

For centuries, purple corn has been produced in Peru. It is among the major sources of anthocyanins.  This food has been in use since pre-Inca times, and it has been shown on many ceramic items dating back over 2,500 years from the Mochica culture.

Purple Kale:

purple kale plant closeup

Purple kale is a cultivar used for its decorative value as well as its culinary worth. It looks like a massive ruffled flower and is made from a dwarf species of Scotch kale. Baby kale is best served raw in salads, but it can also be sautéed in the same way as spinach. This purple kale, sometimes known as Redbor kale, can be found on occasion. Purple kale is a creamier texture than curly or Tuscan kale, and it provides color to any dish, cooked and uncooked.

Purple Brussel Sprouts:

pile of purple brussels sprouts white background

These Brussels sprouts have almost a sweetness, despite being difficult to produce and find. While cooking, the purple hue would not fade. However, because the leaves are not quite as densely packed as the green varieties, so be careful not to overcook them.

Purple Sweet Potatoes:

peeled purple sweet potatoes in metal bowl

Purple potatoes are bright in color. The Okinawans’ long lifespan is attributed to their plant-based diet. Purple sweet potatoes are part of what makes them so healthy. In fact, sweet potatoes provided up to 60% of the calories consumed by Okinawans in the past. Purple sweet potatoes have a flavor comparable to orange sweet potatoes, although they’re not quite as sweet.

Conclusion:

Purple fruits and veggies have numerous health advantages and can help to diversify a balanced diet. They are high in vitamins, minerals, and fiber. Anthocyanin, found in purple fruits and veggies, is beneficial to brain health, inflammation, and heart disease. Purple foods may also help people relax and feel better, providing them yet another reason to include them in their diet.

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