Purple fruits and vegetables
A pigment called anthocyanin gives purple colour to some plant foods. Anthocyanin is an
antioxidant with anti-inflammatory properties. Apart from that, fruit and vegetables are an
important and enjoyable part of a healthy diet.
Plant foods containing anthocyanin include blackberries, blueberries, cherries, cranberries,
black grapes, dark grape juice, egg plant, purple cabbage, purple cauliflower, purple
potatoes, dark plums, prunes and rhubarb stalks. Note: the colour of beetroot is caused by
a different pigment.
There are many ways to include these foods in your diet both fresh and cooked. Add
berries to smoothies; top breakfast cereal with berries; mix fresh berries though porridge;
mix fresh berries through yoghurt or custard; include in fruit salad or top pavlova with a
generous load of berries. Use purple cabbage and cauliflower in stir fries.