What are Some Blue Foods in Nature?
Blue foods are becoming all the rage lately, and with good reason! Many blue foods are nutritional powerhouses that help you stay healthy in more ways than one—blueberries, for example, contain phytochemicals called anthocyanins, which may reduce the risk of diabetes, cancer, and cardiovascular disease. In addition to being great for your health, blue foods also offer excellent flavor and visual appeal. There are quite a few blue foods in nature.
Pomegranates have a relatively high amount of anthocyanins and ellagic acid, potent antioxidants. Anthocyanins give pomegranates their deep red to a purple hue. At the same time, ellagic acid is a type of polyphenol that protects against certain types of cancer. These qualities make pomegranate one of nature’s most potent blue foods. Of course, if you want more antioxidant bang for your buck, eat it with its skin intact!
That’s where all those healthy compounds are stored. Drink it at room temperature rather than chilled or heated up to get the maximum benefit from pomegranate juice. Heat breaks down beneficial enzymes and nutrients in fruits and vegetables, which means they won’t be as effective at doing what they do best: helping your body stay healthy!
Corn is usually a yellow color, but it turns blue when dried. The corn must be boiled in an alkaline solution which causes it to turn a bright, almost neon blue. Blue corn has many health benefits, including high antioxidants and minerals such as manganese, potassium, and magnesium. The hue comes from anthocyanins, water-soluble pigments found in plants that give fruits like red cabbage their purple tint.
Corn contains two types of anthocyanins: delphinidin 3-monoglucoside and cyanidin 3-rutinoside or C3G. When cooked, these compounds break down into smaller components known as anthocyanidins. When consumed by humans, these compounds have been shown to help prevent cancer cell growth and reduce inflammation in animal studies. Eating blue corn can also help lower blood pressure due to its high potassium levels (about 10% more than white corn).
It’s not clear whether you can get all these benefits from eating regular yellow corn since research on its effects has only been done on animals. In addition, there is little research on how much you need to eat for these effects or how they would impact people with certain medical conditions.
All mollusks have similar internal anatomy; however, chitons are one exception. Chitons have five rigid plates on their outer side, called valves. Inside each valve, you’ll find a single large gill that wraps around their mouth and a black tongue-like feature called a radula. Chitons use these radulae to scrape up algae off of rocks or other surfaces they come into contact with.
If you’re wondering why it’s essential to include seafood like clams or mussels in your diet when trying to eat more healthily and lose weight, here are some reasons: Bivalves (clams and mussels) can be consumed as is. That means no cooking necessary! They’re also packed with nutrients, vitamins, and minerals.
Because bivalves filter out contaminants from water before ingesting them, they contain fewer pollutants than most fish species. And because clams and mussels feed off phytoplankton—tiny marine plants—they have high omega-3 fatty acids, which help reduce inflammation throughout your body.
For example, just three ounces of steamed Manila clams contain about 2 grams of omega-3 fatty acids! So next time you’re craving something salty or crunchy, try eating a few raw oysters instead! You might find yourself feeling healthier without even knowing why…
There’s no avoiding it: The creamy tang of a Stilton or Gorgonzola wedge can instantly make you drool. But why do cheeses like these suddenly make your mouth water? It all comes down to mold. Of course, cheese lovers know that blue cheese is much more than just moldy yellow food. It’s one of those things that hits your taste buds and makes you wonder what I am eating?. It turns out, for something so seemingly simple, a lot is going on with Stilton. And most of it revolves around a type of fungus called Penicillium roqueforti. Like many types of Penicillium mold (responsible for varieties such as what causes penicillin), P.
Roquefort breaks down lactic acid in milk and releases enzymes that break apart proteins. In doing so, they create amino acids, which give cheeses their distinct flavors. They also make tyrosine, an amino acid found in humans and animals (present in dairy products).
Tyrosine reacts with phenolic compounds—including certain flavonoids—to produce a compound called norbixin. Norbixin is responsible for giving Stilton its trademark blue hue; when exposed to air, it turns from greenish-yellow to bluish-green to finally deep blue-black over time.
Have you ever wondered why those chicken eggs with white shells come in various green, pink, and brown shades but never blue? Believe it or not, there’s an excellent reason for that: It’s because they’re natural. Blue eggs aren’t exactly standard; chickens lay them only under rare circumstances.
The most common reason behind a hen laying a blue egg is that its pigment cells have been damaged somehow; often, it’s due to genetic factors passed down from its parents. Genetics aside, there are ways to get your blue egg-laying hen at home. One way is to use color variations introduced by breeders into different types of poultry—most notably Araucana hens.
Indigo Rose Plant
This flower produces a fruit called bauhinia blakeana, commonly known as indigo rose. It isn’t always edible, but it has a deep blue flesh and tastes similar to a banana, with a hint of the sour cherry when you find one. It also contains cyanide-neutralizing enzymes.
Researchers hope to use them to create medications for people who have accidentally eaten poisonous mushrooms. The enzyme may also help lower cholesterol levels or fight cancer cells.
As you can see, Mother Nature is full of colors other than green. If your child has a favorite vegetable and likes to eat it but wants to know why it’s not green, consider telling them that it’s because it is blue! Let them discover that there’s so much more to a food product than just what they can see on their plate.
After all, if your kid doesn’t like spinach or asparagus because they don’t look appealing, try convincing them otherwise by saying Hey! They have Vitamin C inside! I never worked with you. It will be the same for them as well.