Eating purple fruits and vegetables is an easy and fun way to make sure you’re consuming a diverse array of nutrients and vitamins. While some fruits and vegetables are purely purple of their own ...

Scientists have pinpointed the purple sweet potato as a natural alternative for synthetic food dye. While you might be more familiar with the orange-fleshed variety, the purple-hued cousin could be ...

Much like blue-colored food such as blueberries, purple-hued foods are great sources of anthocyanins, which can help prevent heart disease and certain types of cancers. There are plenty of options ...

It sure would be hard to explain to any young child why cooking would turn purple beans, such as the variety Royal Burgundy, from purple to green. Which cooking does.You can’t respond by just saying, ...

Anthocyanins in plants have properties that reduce the risk of type 2 diabetes, shows a new review article. Anthocyanins are red, purple and blue pigments found in fruits, vegetables, and tubers. The ...

If you’re enticed by color, consider planting purple vegetables this season. Beautiful in the garden, purple vegetables can actually provide extra health benefits. Seed companies offer a number of ...

Purple vegetables are not just beautiful—they’re also packed with nutrients and health benefits. Their rich color comes from anthocyanins, powerful antioxidants linked to numerous health advantages.

The definitive guide to preparing this purple vegetable. Cook with the freshest eggplants that are firm and medium-sized with glossy, blemish-free skin. Salting an eggplant gets rid of bitter juices ...

Purple is the usually the star of fall flower beds trends, but why not bring that color into your vegetable garden? Meet purple sprouting broccoli (Brassica oleracea var. italica 'Early Purple ...

Broccoli and its varieties are enjoyed by consumers the world over, and finding a head of broccoli at just the perfect time at your local farmer's market means a delicious meal to come. However, if ...

The red, purple and blue pigments in fruits, vegetables, and tubers called anthocyanins can reduce the risk of diabetes by affecting energy metabolism, gut microbiota, and inflammation. A new review ...