Examples of purple vegetables include eggplant, purple peppers, purple cauliflower, purple asparagus, purple kohlrabi, purple carrots, purple potatoes, purple sweet potatoes, purple turnips, purple Belgian endive, purple kale, purple corn and beets. Other options include purple beans, purple brussels sprouts and purple basil.
Although some purple vegetables, such as eggplant and beets, are relatively well known for their jewel-toned color, many others are best known for varieties that come in different colors. Cauliflower is traditionally white, carrots are typically orange, and kale is typically a leafy green. Although their colors are different, most purple vegetables taste the same as their non-purple counterparts. When choosing and preparing purple vegetables, keep in mind that some, such as eggplant, store anthocyanins only in the skin. Others, such as purple cauliflower, contain the anthocyanins throughout.
Anthocyanins are the compounds that give the plant its purple hue. Anthocyanins can make the vegetable look more red, blue or purple, depending on the acidity of the plant. Other anthocyanin-rich foods include wines, fruits and teas. Many health professionals believe that anthocyanins have health benefits. Purple vegetables may help promote heart and eye health, lower the risk of high blood pressure, reduce inflammation and support health brain function.