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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.
Salt, citric acid, and polyphenols also contribute to their antimicrobial activity, so they are a natural preservative for foods and help prevent food poisoning and other bacterial stomach problems. Umeboshi is used as a cooking accent to enhance flavor and presentation.
Carminic acid, typically 17–24% of dried insects' weight, can be extracted from the body and eggs, then mixed with aluminium or calcium salts to make carmine dye, also known as cochineal. Today, carmine is primarily used as a colorant in food and in lipstick ( E120 or Natural Red 4 ).
Purple Corn. Purple corn (Spanish: maíz morado) or purple maize is group of flint maize varieties (Zea mays indurata) originating in South America, descended from a common ancestral variety termed "kʼculli" in Quechua. It is most commonly grown in the Andes of Peru, Bolivia and Ecuador.
Scientists have pinpointed the purple sweet potato as a natural alternative for synthetic food dye. While you might be more familiar with the orange-fleshed variety, the purple-hued cousin could ...
Three cultivars of eggplant, showing size, shape, and color differences. Different cultivars of the plant produce fruit of different size, shape, and color, though typically purple. The less common white varieties of eggplant are also known as Easter white eggplants, garden eggs, Casper or white eggplant.
Nutrition and dietary and medical uses. Taro is low in fat, high in vitamin A, and abounds in complex carbohydrates. [10] Poi has been used specifically as a milk substitute for babies, or as a baby food. [11] It is supposed to be easy to digest.
Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.
The fruit is small, round, and black-purple in color. The fruit became a staple food in floodplain areas around the 18th century, but its consumption in urban areas and promotion as a health food only began in the mid 1990s along with the popularization of other Amazonian fruits outside the region.
Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet officinalis refers to plants with a well-established medicinal or culinary value. Taxonomy