Beyond the pleasing appearance on the plate, the purple color is a cue for nutritional power.The dark pigments responsible for the purplish tones are called anthocyanins, a type of phytonutrient, or plant compound, hailed for its potential disease-fighting benefits. Studies suggest anthocyanins may help reduce the risk of heart disease, diabetes and certain types of cancer. Some evidence indicates these purple pigments may protect our brain as we age.
Purple-hued vegetables are increasingly available during the summer at farmers markets. Here are ways to add purple to your plate:
• Sprinkle blueberries or blackberries on your morning cereal or oatmeal.
• Make coleslaw with shredded purple cabbage and purple carrots.
• Use purple potatoes in potato salad or include in a mixture of baby potatoes and roast with a drizzle of olive oil.
• Slice purple grapes and add to chicken salad or a tossed green salad.
• Make a chunky salsa with purple corn and purple onions.
• Add a side of steamed purple asparagus, beans or cauliflower at dinner.
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