Sumary of Puce produce: purple greens take off at Australia’s supermarkets:
- Purple vegetables have been cropping up everywhere in increasingly vibrant, aisle-stopping hues.Purple cauliflower, carrots and broccoli have seeded from farmers’ markets and now join eggplant, beetroot and cabbage on Australia’s supermarket shelves.
- Photograph: Westend61/Getty ImagesThe supermarket chain has introduced a number of purple vegetable varieties over the past year, including purple asparagus, purple basil microherbs, kalettes (a curly cross between brussels sprouts and kale) and red darling brussels sprouts.
- The purple colour is a flavonoid called anthocyanin, which also contributes to deciduous trees’ leaves turning red in the autumn.
- The antioxidants are anti-inflammatory, protecting against cardiovascular diseases, noncommunicable diseases like diabetes, and there is even evidence that it is good for your brain, protecting against diseases like Alzheimer’s and motor neurone disease.“In the supermarket there are more purple vegetables because the consumers are aware of the health benefits.”Purple’s reign is only just beginning, says plant physiologist and associate professor Tim O’Hare, with sweetcorn potentially next in line.