Purple vegetables can add color to a dish making it more appealing and healthier, too. It is known that purple vegetables or fruit are beneficial to health as they are a good source of vitamins, minerals, fiber, and phyto-chemicals. Phyto-chemicals are substances found only in plants that may even help our body fight disease. Anthocyanin and phenolic are found in berries, dried plums (prunes), and raisins. They are believed to reduce risk of disease such as cancer and heart disease.
Good examples of vegetables and fruits that are purple in color are aubergines (brinjal, eggplant), yams, plums, blueberries, and grapes.
Yam has been a staple food for many cultures for thousands of years and today, there are countless varieties of it in different shapes, colors (even blue), and sizes.
Aubergines belong to the night shade family of vegetables and are thus related to potatoes, tomatoes, and peppers. They were being eaten in China in 5 BC and are thought to be cultivated in India many years before this time. The Moors introduced the aubergine to Spain some 1,200 years ago and it started growing in the Andalucia region. From there, it was introduced to other parts of Europe, such as Italy, Greece, and Turkey which claim to have at least 100 ways of cooking the aubergine.
Like yam, aubergine comes in many varieties. The small and plump aubergines look like large eggs (hence their nickname, eggplant), while stripped varieties may be purple or pink with white stripes. The Asian or Japanese aubergine (brinjal) is bright purple, thin and straight with a slight bend at the bottom and has a tender, slightly sweet flesh. Most aubergines, however, are glossy dark purple or almost black.
Blueberries have white or pale-green flesh, a deep-blue skin with a waxy gloss and vary in size and shape.
Plums can be divided into two categories: plums for cooking and plums which can be eaten fresh. The latter has a higher sugar content and are juicier, whereas cooking plums can be acidic and frequently have dry flesh and tough skins. European plums have skin colors ranging from green-yellow to deep blue, whereas Japanese varieties tend to be larger with predominantly red skin tones, although some have yellow skin.
If you find that your food looks a little bit drab, perhaps you may want to spice it up with some healthy and attractive-looking purple vegetables and fruit.
Former Heart Surgeon Reveals ... How to prevent and even reverse heart disease - without drugs or surgery. Read more about Dr Robert's confession at: http://www.howtopreventheartdisease.com/dr-robert.htm
Food For Heart Disease
Eating fruit and vegetables is undoubtedly one of the best and surest ways to maintain a healthy lifestyle. Fruit and vegetables in bright orange can in fact help to boost our immune system as they contain beta carotene and bioflavonoids, which are essential in reducing the risk of cancer and heart disease. They also help maintain good eyesight and glowing skin.
Carrots, oranges, peaches, and pumpkin are a few good representatives for fruit and vegetables in orange.
Carrots are believed to be originated in the Middle East and central Asia. They are considered as root vegetables. Over 100 varieties of carrot are available and they appear in various colors: yellow, purple, white, red, and orange. Raw and cooked carrots are an excellent source of vitamins A and C, folic acid and potassium. Pick and buy those that are boringly colored and firm. Raw or cooked carrots can be eaten alone or as a salad, side dish, and as a dessert. Instead of being thrown away, the head of a carrot can be used to enhance flavor and nutrients to soup and sauces.
Native to China, orange trees have been cultivated in Asia for more than 4,000 years and oranges have become one of the most popular fruits around the world. Oranges are commonly eaten alone but their essential oils and essence are also used in pasties and desserts. Oranges can be incorporated in the recipe of making food such as duck, port and seafood. Oranges can be kept for about a week under room temperature while candid and dried orange peel must be stored in an air-tight container.
Halloween will probably pop up your mind when mentioning pumpkin. Being part of a squash family, the hard and fibrous pumpkin is a great ingredient for soup. It can also used in making desserts such as pumpkin pie and pumpkin jam. During summer, the seasonal crook-neck squash with a light orange hue will avail and it can be used as a main meal. The turban squash which is in deep orange and dark green is an ideal ingredient for desserts because of its nutty, sweet flavors. It is available only during winter.
Velvety on the outside with honey-flavored flesh, peaches are excellent candied, canned, dried, frozen or cooked. Peaches can also used to decorate and flavor cakes, tarts, salads, and yogurt. Due to its easily-spoiled nature, peaches should be handled with care and should be stored in fridge, which can be kept up to 3 to 4 days. Peaches are excellent source of vitamin A and C and niacin whereas dried peaches are rich in iron, zinc, and riboflavin.
In conclusion, eating healthily does not necessarily mean that we have to stick to boring and tasteless meals. Fruits and vegetables can not only add colors and flavors to our meal, but also provide us with a whole lot of nutrition that can help us prevent heart disease as well as other diseases.
Former Heart Surgeon Reveals ... How to prevent and even reverse heart disease - without drugs or surgery. Read more about Dr Robert's confession at: http://www.howtopreventheartdisease.com/dr-robert.html
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