Posted by: face June 27, 2012
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here has been so much talk on having a rainbow of foods on your plate - a group of 'colours' of certain fruit signifying certain benefits.
Of these purple foods are perhaps most significant as it is a fact that darker the food, the higher the antioxidant level. Antioxidants can prevent cell damage, and keep one looking younger. Here are more reasons to stock up on purple-hued foods today.
Benefits galore:
As per data from the National Health and Nutrition Examination Study (NHANES), in a survey on eating and health, it was seen that adults who eat purple and blue fruits and vegetables are less likely to be overweight. They have a reduced risk for both high blood pressure and low HDL cholesterol. It was believed that anthocyanins, or compounds that give purple foods their colour, were responsible for this. Purple foods have a pigment called anthocyanin. This is a strong and antioxidant, which is said to reduce the risk of cancer.
What they are:
Eggplant, Purple grapes, figs, plums, dark cherries, raisins, purple cabbage are all candidates.
Get cooking!
Here are some quick-fix recipes...
Plums: Take fresh plums, and put them in a grill with the skin on. Grill and sprinkle a little cinnamon powder on them. You can also stick a clove in each of them and rest them awhile, then remove cloves and eat.
Purple cabbage: Take purple cabbage, slice it up. Drizzle some balsamic vinegar or light sweet onion dressing over them. Enjoy!
Figs: To make a healthy salad, just chop fresh figs along with shredded rocket leaves, feta cheese and add toasted pine nuts or chopped walnuts on them. Serve.
Plums: This fruit is best had on its own. However, it can also be enjoyed in desserts and savouries. To make poached plums, place plums in a baking dish, add a little sugar and lemon juice and toss them gently so they get coated. Bake for 15 minutes. Remove and have with cream or just like that.
Of these purple foods are perhaps most significant as it is a fact that darker the food, the higher the antioxidant level. Antioxidants can prevent cell damage, and keep one looking younger. Here are more reasons to stock up on purple-hued foods today.
Benefits galore:
As per data from the National Health and Nutrition Examination Study (NHANES), in a survey on eating and health, it was seen that adults who eat purple and blue fruits and vegetables are less likely to be overweight. They have a reduced risk for both high blood pressure and low HDL cholesterol. It was believed that anthocyanins, or compounds that give purple foods their colour, were responsible for this. Purple foods have a pigment called anthocyanin. This is a strong and antioxidant, which is said to reduce the risk of cancer.
What they are:
Eggplant, Purple grapes, figs, plums, dark cherries, raisins, purple cabbage are all candidates.
Get cooking!
Here are some quick-fix recipes...
Plums: Take fresh plums, and put them in a grill with the skin on. Grill and sprinkle a little cinnamon powder on them. You can also stick a clove in each of them and rest them awhile, then remove cloves and eat.
Purple cabbage: Take purple cabbage, slice it up. Drizzle some balsamic vinegar or light sweet onion dressing over them. Enjoy!
Figs: To make a healthy salad, just chop fresh figs along with shredded rocket leaves, feta cheese and add toasted pine nuts or chopped walnuts on them. Serve.
Plums: This fruit is best had on its own. However, it can also be enjoyed in desserts and savouries. To make poached plums, place plums in a baking dish, add a little sugar and lemon juice and toss them gently so they get coated. Bake for 15 minutes. Remove and have with cream or just like that.