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Medically reviewed by Ashley Baumohl, RDMedically reviewed by Ashley Baumohl, RD. Purple foods get their color from pigments that act as antioxidants, particularly one called anthocyanin.These ...
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Rape Kale. [33][34] Brassica nigra. Black Mustard. Black mustard is commonly found in neglected gardens, on roadsides, in abandoned fields, and in areas where waste is disposed of. The plant is native to Asia and Europe, but now grows over much of southern Canada and almost all of the United States.
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli ...
Yam plants can grow up to 15 metres (49 feet) in length and 7.6 to 15.2 centimetres (3 to 6 inches) high.[1] The tuber may grow into the soil up to 1.5 m (5 ft) deep.[1] The plant disperses by seed. [1] The edible tuber has a rough skin that is difficult to peel but readily softened by cooking.
Origin. Italy, more than 2,000 years ago [1][2] Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.
Cabbage. The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil due to a pigment belonging to anthocyanins. [3]
Eggplant is a dark purple [1] or brownish -purple [2] color that resembles the color of the outer skin of European eggplants. [3] Another name for the color eggplant is aubergine[2] (the French, German and British English word for eggplant). The first recorded use of eggplant as a color name in English was in 1915.