4. Purple Carrots
Purple carrots contain high levels of beta carotene. Additionally, research in the British Journal of Nutrition demonstrates that purple carrots have exceptionally high levels of anthocyanins.
As evidenced by a recent study, scientists believe that anthocyanins are more than a pigment.
They have a “demonstrated ability to protect against a myriad of human diseases.
5. White Eggplant
These are essentially identical to purple eggplant in nutritional quality.
The flesh, texture and taste is milder and smoother than purple eggplant, but it’s prepared identically in the kitchen.
Traditionally, white eggplant is available in the early summer months. Eggplant peels contain nasunin—an important health-boosting antioxidant studied by medical researchers.