Reasons Why are purple fruits and vegetables good for you.
The American Cancer Society recommends using brightly-coloured veggies for the wellbeing of your wellbeing. Brightly-coloured vegetables and fruits contain antioxidants chemicals which play a significant part in safeguarding your own bodies against free radicals, thus preventing heart diseases and cancer.
Naturally purple-coloured fruits and vegetables contain antioxidants called anthocyanins that give fruits and vegetables their deep purple or blue colour.
1. Purple grapes
3. Passion fruits
5. Plums and dried plums
11. Chokeberries Sponsored
List Of Purple Vegetables
1. Purple carrots
2. Purple cabbages
3. Purple asparagus
4. Purple sweet potatoes
5. Purple olives
6. Purple peppers
7. Purple brinjals
8. Purple cauliflowers
9. Purple onions
10. Purple broccoli
11. Purple artichokes
12. Purple radishes
List Of Purple Grains
1. Purple corn
2. Purple rice
3. Purple wheat
According to the US Department of Agriculture, purple vegetables and fruits contain anthocyanins. All these anthocyanins can socialize with the free radicals and prevent damage to the very important molecules. They protect the tissues, heal the body, decrease inflammation, lower the risk of cardiovascular disease, reduce the risk of some forms of cancer, protect your skin against damage from sun and protect against neurological and cardiovascular diseases.
Purple vegetables such as broccoli, cauliflower, broccoli and cabbage contain indoles that are nourishment derived from sulfur compounds which can slow down the metabolism of carcinogens.
Carcinogens increase the possibility of developing cancer. Consumption of those vegetables reduces the risk of breast, cervical, colorectal and endometrial cancer. Purple-coloured veggies are thought to be more beneficial than their green counterparts.
For instance, purple cabbage is known to have 36 unique kinds of antioxidants and six to eight times more vitamin C than green cabbage. Even purple carrots feature two times the total amount of alpha and beta-carotene than orange carrots that enhance the immunity and is good for eye health.
Apart from anthocyanins and indoles, these purple-coloured foods also contain ellagic acid, vitamin A, vitamin B2, vitamin C, potassium, dietary fibre and other phenols. These purple foods also have powerful health benefits too.
Here are a Number of them:
1. They Fight Against Ulcers A research found that anthocyanins assist in reducing the formation of stomach ulcers. Researchers believe they stop oxidation and raise the action of other important antioxidants, such as glutathione which is naturally present within your body.
2. They Prevent Urological Diseases Purple cauliflower, purple carrots and purple cabbage along with other purple-coloured fruits can combat against urological diseases. Anthocyanins can prevent the nausea and inflammation caused by H. pylori, the bacteria that causes stomach disorders and urological diseases (bladder lymphoma).
3. They’re Heart-healthy Purple-coloured foods are good for your heart as they have the capability to reduce LDL (bad) cholesterol by around 13 per cent while increasing HDL (good) cholesterol. This blocks the natural flow of blood into a heart and the entire body, thereby leaving you in a severe risk of heart attack and stroke.
4. They Kill Cancer cells Purple grapes, bilberries, cranberries and blueberries contain resveratrol, a flavonoid which may help decrease blood pressure. Resveratrol further assists in relaxing the arterial walls allows better blood flow and decreases the pressure in the blood vessels.
5. They Have Anti-inflammatory Properties Anthocyanins help in reducing chronic inflammation which is one of the underlying causes of many diseases like Alzheimer’s disease, heart disease, asthma, allergies, arthritis and joint disease, obesity and type 2 diabetes.
6. The anthocyanins help stop age-related decline of the nervous system while promoting learning and memory.
What Is The Best Way To Cook Purple Fruits And Vegetables?
Among the greatest ways of consuming them is to have them raw, steamed or roasted. In that way, you’ll find a boost of anthocyanins as they are water soluble and can dissolve in water. Add these foods to your breakfast, lunch, salads and desserts.