5.Grapes
The anthocyanins of grapes can run from red to black. These juicy gems are known for having resveratrol, which has gotten a lot of attention for being part of a group of nutrients that work together to help protect your cells from damage that can lead to disease. The skins of grapes give red wine its color — and its resveratrol.
6.Cauliflower
Just a single gene tells a cauliflower to gather more anthocyanins into its tissues, turning this normally white vegetable purple. Otherwise, it’s like the stuff you already know: rich in phytonutrients, vitamin C, and minerals. Steam, stir-fry, or microwave — or eat it raw — to preserve the most nutrients.
