Let’s continue to eat the colors of the rainbow with a focus on blue and purple foods today. Some examples are cabbage, acai, purple tipped turnips, grapes, eggplant, blueberries, raisins, baby lettuce, prunes, fig, and black currants, plums, purple-tipped Belgian endive, blackberries, purple carrots, blue potatoes, purple bell peppers (which I experienced for the first time at a farmer’s market in Austin, yum!). Using these variations of carrots, potatoes and bell peppers can really spice up a meal.
Blue and purple foods promote memory function, urinary tract health, and healthy aging. They help boost the immune system and offer antioxidants for healing. People who eat blue/purple fruits and vegetables have reduced risk of high blood pressure, are more likely to have higher levels of good cholesterol (HDL) and are less likely to be overweight. These foods are packed with flavonoids which are powerful phytochemicals – they are beneficial to the cardiovascular system and may lower risk of heart disease.
Blueberries, blackberries, and eggplant contain anthocyanin (a powerful antioxidant also found in red foods).
Blueberries protect the brain from inflammation and oxidative stress. They may help prevent Alzheimer’s disease as well as Parkinson’s. They even help protect against colon, breast, and lung cancer!
The acai berry has gained popularity recently for its health benefits. It is rich in antioxidants and a great source of omega-3, fiber, and protein. It also has a high score on the superoxide scavenging assay.
Incorporate some blue and purple fruits and vegetables into your diet today!