Why purple?
Anthocyanins give blueberries, red cabbage and aubergine skin their colour. They’re among the most studied plant pigments, with links to healthier blood vessels and better memory as we age.
Eat these
Tips
- Frozen berries keep their anthocyanins and are cheap all year.
- Anthocyanins sit mostly in the skin — eat aubergines and plums unpeeled.
- Red cabbage turns blue with baking soda and pink with vinegar: anthocyanins change colour with acidity.
No food in nooch is truly blue — even blueberries count as purple.