Story highlights
- Purple bread is made by adding anthocyanin extract from black rice
- It is digested 20% slower than normal white bread, and is rich in antioxidants that fight cancer
Purple bread: A new superfood?
Photos: The power of purple
Purple power – Purple cauliflower is not dyed: its vibrant hue occurs naturally due to the presence of anthocyanins.
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Photos: The power of purple
Purple power – While it tastes the same as the white and green varieties, purple asparagus is rich in antioxidants.
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Photos: The power of purple
Purple power – Rich in iron and vitamin E, back rice contains more antioxidants than blueberries.
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Photos: The power of purple
Purple power – Plums are not only a good source of antioxidants -- they are known for their laxative properties, too.
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Photos: The power of purple
Purple power – Eggplant owes its vibrant skin color to the presence of anthocyanin.
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Photos: The power of purple
Purple power – Hailed as a superfood, blueberries are packed with antioxidants and phytoflavinoids, and are also high in potassium and vitamin C.
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Photos: The power of purple
Purple power – Syrah grapes get their vibrant color from anthocyanins.
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Photos: The power of purple
Purple power – The purple flesh of the taro root is also rich in antioxidants.
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