Put More Purple on Your Plate
On a recent visit to San Francisco’s Ferry Building Farmers Market for a little inspiration, we couldn’t noticing that, among the stalls of the typical green, orange, yellow and red produce, there’s a whole lotta purple going on.
Purple cauliflower, purple tomatoes, purple carrots and purple string beans were just a few of the beautiful options that got us salivating. Such an array of vibrant violet options! A splash of rich purple on your plate makes an appetizing — and healthy — addition to any meal.
Purple isn’t just good news for the look of your plate, it’s great news for your body. Purple foods, like those gorgeous veggies we saw (along with purple grapes and berries — plus wine, tea and chocolate, too), are rich in anthocyanins, the pigment responsible for their deep hue.
- Anthocyanins are powerful antioxidants.
- Among other positive effects, they help support healthy blood pressure and lower our risk of heart disease.
- And a new study from the University of East Anglia concludes that people who eat diets rich in anthocyanins are less likely to develop Type 2 diabetes and to suffer chronic inflammation, which is associated with a number of dangerous diseases.
You don’t have to tell us twice. Pass the purple, please!