The Power of Purple

Purple-cauliflower-and-other purple veggies and grains-aren’t new.Until the 17th cebrury, when the Dutch introduced orange pigment to carrots in celebration of the Dutch royal family, many carrots were purple. And purple patatoes were reportedly hot selleres in 18th- centry Parisian markets.


Now produce purveyors and marketers are hoping American shoppers will discover again the power of purple, and the campaing seems to be working. Whole Foods  listed purple produce as one of its top food trends for 2017.

“Purple vegetables get their color from anthocyaninis, a naturally occuring antioxidant that has been linked to a lower risk of heart disease and some cancers,” says Maxine Siegel, R.D, who heads CR’s food-testing program. But check  labels on packaged food carefully.

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“Purple cereal, chips , or other products may have just as many calories, sugars, and sodium as the less colorful options,” she says.

What about taste? “There isn’t a discernible difference between the taste  of purple and standard-colored variantes,” Siegal says.

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