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Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. [1] [2]
'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.
Purple foods include fruits and vegetables that contain antioxidants that can benefit your health. See lists of healthy purple foods. 12 Healthy Purple Foods to Enjoy
Blue tomatoes, also called purple tomatoes, are tomatoes that have been bred to produce high levels of anthocyanins, a class of pigments responsible for the blue and purple colours of many fruits, including blueberries, blackberries and chokeberries.
Blue brood is honey bee larvae that have blue or purple streaks that run through their translucent guts, Tarpy said. Many local Sandhills residents swear by the titi plants, which also bloom mid ...
Natural blue 2 Food blue 1 75781 natural 860-22-0: Indocyanine green: Cardiogreen cyanine 3599-32-4: Induline: Solvent blue 7 50400 azine 8004-98-6: Iodine green 42556 triarylmethane 33231-00-4: Isosulfan blue: Patent blue violet Acid blue 1 Food blue 3 42045 triarylmethane 129-17-9: Janus Green B: Union green B Basic dye 11050 azo 2869-83-2 ...
The cob is also purple in color. The pigment giving purple corn its vivid color derives from an exceptional content of a class of polyphenols called anthocyanins.Cyanidin 3-O-glucoside, also called chrysanthemin, is the major anthocyanin in purple corn kernels, comprising about 73% of all anthocyanins present.
Red onions (also known as purple or bluehi onions in some mainland European countries) are cultivars of the onion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye .