Purple-hued vegetables have anthocyanins, very beneficial natural substances

Many seasonal vegetables turn purple due to their anthocyanin content. These are powerful antioxidants, which help prevent coronary heart disease, delay cellular aging and strengthen the immune system.

8 purple foods you should eat

1. Aubergine It provides potassium and folic acid, as well as a large amount of fibre. The best way to consume it is baked (with other vegetables), thus enhancing its flavour.
2. Sicilian broccoli. Its florets are purple, although when cooked they turn green. It has a slightly milder taste than the traditional version, and the stem can also be eaten.
3. Red cabbage. It is rich in vitamin C, beta-carotene and glucosinolates (responsible for the bitter taste). Eating it raw (finely chopped, in salads) is more digestive than eating it cooked.
4. Purple corn. It is a sweet variety, preserved by the Native Americans and the star ingredient of the “chicha morada” of Peru. It can be consumed fresh, in flour or blended.
5. Purple potato. This ancient species makes it possible to make sweeter purees. It also contains more potassium than bananas and is rich in fibre and low in sodium.
6. Watermelon radish. Originally from China, this vegetable has folic acid and thiamine (necessary for cell function). It has a sweet and spicy flavour and it is very digestive.
7. Red chicory. This variety of lettuce has a sour taste, thanks to intibin (a bitter agent that favours digestion). Only the leaves are consumed, either raw or sautéed.
8. Red beet. Contains betalains, antioxidants that help improve circulation. It should be eaten raw (in juices or salads), thus preserving all its properties.

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