It seems that Australia is heading towards a colourful palette. In recent times, coloured vegetables are taking over the fresh markets. For instance, Australians have been enjoying the aesthetic eggplants, beetroots and cabbages. Now adding to this selection, producers have also introduced purple cauliflower, carrots and broccoli. These purple ‘greens’ are now available in supermarkets and fresh markets. In fact, in 2011 and 2012, Coles had introduced purple and orange cauliflowers. However, consumers were not ready to eat their greens in such a drastic colour. Therefore, they had to be pulled off the shelves.
However, currently, supermarkets have restocked them and they are really starting to fly off the shelves. Since 2019, shoppers have really started to enjoy these coloured delicacies. Coles, a famous franchise in Australia, has introduced a hoard of purple greens over the years. They include purple asparagus, purple basil, micro herbs, kale and red Brussels sprouts. Contrary to popular belief, the colour of these greens is completely natural. They have not been dyed or tampered with in order to create the hue.
Dark shades of purple and blue have long been associated with luxury, sophistication and power, and the same can be said for their rich nutritional value. Much like chocolate, the darker, the better. Not only is blue and purple-pigmented ‘greens’ delicious, but it is also packed with nutrients and has a high antioxidant content.
1. They help prevent cancer
Flavonoids, the compounds responsible for the blue and purple pigments in foods such as berries, eggplants and onions, are antioxidant powerhouses known for their cancer prevention prowess.
2. These greens reduce inflammation
Polyphenol-containing foods, such as black olives, plums and prunes, help fight inflammation, which is believed to be the root cause of chronic conditions such as heart disease, diabetes, arthritis and immune dysfunction.