Why does fall broccoli have a purple/red tinge?
All brassicas contain some anthocyanins. They are phytochemicals that are very healthy and give the plants a blue/red/purplish hue. Naturally, Red Kale and Red Cabbage have the most red. As the weather gets colder these hues become more visible hence the beautiful deep purple-red of the kale this time of year. Anthocyanins are also responsible for the red colour in some Maple leaves (not all maples turn red in fall).
Brassica vegetables are part of the mustard family. Brassicas are also categorized as cruciferous vegetables, or members of the cabbage family. Brassicas are some of the most nutritious vegetables you can eat, contained many health benefits (vitamin C, vitamin K, beta-carotene). Brassica vegetables are also a great source of soluble fibre.
- bok choy
- brown mustard
- Brussels sprouts
- collard greens
- napa cabbage
- mustard greens