This pretty purple produce is packed with antioxidant power.
“It was a one-eyed, one-horned, flyin’ purple produce eater”—wait, is that not how that Sheb Wooley song goes? Either way, dubbing yourself as a “purple produce eater” could be one of the healthiest things you do for yourself this year. Not only is this hue so hot right now (ultra violet is Pantone’s 2018 Color of the Year), but purple produce is packed with antioxidants and other key nutrients. (They’re also gorgeous, like these instagram-worthy eats.) Here are three pretty purple fruits and veggies to add to your diet ASAP (especially while it’s still en vogue).
That’s right, folks, not all carrots are orange. Purple carrots are low in calories—just 25 calories per medium stick—and rich in antioxidants, like provitamin A and anthocyanins. Plus, their deep purple hue (sometimes yellow at the core) will make any dish pop.
Purple yams (Ube)
Purple yams are all the rage, especially in the Philippines and other Asian countries, where they’re eaten for dessert. These vibrant violet potatoes are not only high in fiber and vitamin C, but just they’re also full of free-radical fighting antioxidants.
Don’t be fooled by the name. These berries are actually full of nutrient-rich purple juice. Just one cup has 2 grams of protein, nearly 8 grams of fiber, and almost half your daily value of vitamin C (!!!). Add them to your morning yogurt, or top them on this fiber-licious berry chia smoothie bowl.
Even when Pantone picks a new color for 2019, these purple fruits and veggies will still be hot, hot, hot—‘cause good health never goes out of style.
New acylated anthocyanins from purple yam and their antioxidant activity. Shizuoka, Japan: Department of Food and Nutritional Sciences , University of Shizuoka, 2015. (Accessed on January 9, 2018 at https://www.ncbi.nlm.nih.gov/pubmed/25848974)
Whole purple yam. USDA Nutrient Database. (Accessed on January 9, 2018 at https://ndb.nal.usda.gov/ndb/foods/show/249681)
Blackberries, raw. USDA Nutrient Database. (Accessed on January 9, 2018 at https://ndb.nal.usda.gov/ndb/foods/show/2161)
Carrots, raw. USDA Nutrient Database. (Accessed on January 9, 2018 at https://ndb.nal.usda.gov/ndb/foods/show/2901)
Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food. Institute of Food Technologists, 2010. (Accessed on January 9, 2018 at http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00103.x/full)