Do you ever wonder why spinach is green, why strawberries taste sweet, or why basil smells so good? It's all thanks to the plants phytochemical composition. Phytochemicals are a variety of compounds produced by plants that may be responsible for its unique color, taste, and smell. Researchers believe there are over 4,000 different phytochemicals, but to get into the 4th of July spirit, we'll just talk about the phytochemicals that make a plant red, white or blue!
Anthocyanins are phytochemicals that contribute red, blue and purple shades of color. So far, research has implied that these phytochemicals may help with blood vessel health, including reduced inflammation and improved brain function. Plums, cherries, red cabbage and berries have a good amount of anthocyanins.
Anthoxanthins, on the other hand, are the major phytochemicals responsible for white pigments. White potatoes, onions, cauliflower, parsnips and bananas are all examples. Some research has shown improved heart health and reduced risk of stomach cancer with these phytochemicals.
Heat, acidity and cooking technique can all affect color, texture and flavor of vegetables. To preserve phytochemicals, cook produce quickly and in as little water as possible. If cooking in water, try adding acid, such as cream of tartar or lemon juice, to preserve the red color of anthocyanins. Avoid cooking in hard water, as it will turn white vegetables dull yellow or gray.
About the Author
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.