Purple might not be the first color you think of when it comes to food, but some of the most delicious foods come in this hue and they also have a wealth of benefits! Grapes, plums, eggplant, and blackberries are just a few of my favorites. On Sunday, Kelsi shared her purple recipe for the week, Forbidden Rice Pudding, and today I wanted to share some of the many benefits of purple foods.
The benefits of eating purple:
Purple foods get their color from antioxidants, as do blue foods. Antioxidants can prevent heart disease, cancer, strokes, and can also boost your memory.
They help to slow the aging process.
The purple pigment in fruits and vegetables contains flavonoids, which help decrease blood pressure.
Resveratrol, found in purple grapes, cranberries, blueberries, red wine, and grape juice can inhibit the spread of certain types of cancer.
Eggplant is low in calories and particularly rich in vitamins and antioxidants – studies have shown that it greatly reduces cholesterol levels and strain on the heart.
Grapes and grape juice are great for giving the immune system a boost.
Plums contain many important minerals like calcium, magnesium, iron, and potassium.
Some of our favorite purple recipes:
More healthy recipes from the BLDG 25 Blog.