The American Cancer Society recommends eating fruits and vegetables of different colors—yellow, orange, blue, red and purple. Generally, the more colorful the fruit or vegetable, the more nutrients it contains along with cancer-fighting properties, antioxidants.
Purple fruits and vegetables seem to be few and not many choices in the market compare to others but it offers rich health benefits and we should eat more daily.
Purple fruits and vegetables contain anthocyanins, which are health-promoting chemicals that help protect cells and heal your body. Research suggests they play active roles in promoting eye and heart health, decreasing cancer cell proliferation and more.
Nutrition reports shown the color of food not only provides different nutrients, but also affects our mood, purple fruits and vegetables with good performance on both. Purple grape skin contains antihypertensive substances; grape juice can increase vitamin E and antioxidant level in plasma.
Wine lovers usually have a preference of either white or red. If you have made a resolution to improve your health, red wine has always been praised for its health benefits than the white.
Nutrients in purple fruits and vegetables include:
Lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.
Benefits of purple fruits and vegetables:
which support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth and limit the activity of cancer cells.
Types of purple fruits and vegetables include:
black currants, blackberries, blueberries, eggplant, plums, pomegranates, prunes, purple potatoes, purple asparagus, purple cabbage, purple carrots, purple figs, purple grapes, purple peppers, and raisins.