When it comes to foods with high anthocyanin content, the first thing we think of is purple food, and purple potato is one of them. Purple potato is a common root vegetable in winter and a very good coarse grain. The anthocyanin content in purple sweet potato can reach 60 mg per 100 g. In addition, it is rich in mineral elements, vitamins and amino acids. Delicious and not afraid of being fat. If you eat it regularly, your skin will be moist and beautiful. There are many ways to make purple potatoes, and my "good heart" is this purple potato rice paste. Drinking a bowl for breakfast is simple and nutritious.

Purple potato rice paste

Preparation materials: purple potato, oat and millet.

Detailed method: Soak millet 10 minute after elutriation. Clean the purple potato, peel it and cut it into small pieces. Pour the purple potato and other ingredients into the soymilk machine, add appropriate amount of water, and choose the rice paste program to cook.

Purple potato rice paste can also be matched with other ingredients rich in anthocyanins, such as black rice and purple corn.

The second food rich in anthocyanins:

Grape is one of the common fruits. The skins of red grapes, purple grapes and black grapes all contain a lot of anthocyanins. It seems that "eating grapes without spitting out their skins" is the correct way to eat grapes, but the skins are a little bitter, and we will spit them out when we eat grapes. What can we do? Teach you a good way to make grape sauce, and grape skins will never be wasted again!

Preparation materials: grapes and rock sugar.

Detailed practice: wash the grapes with salt water. Peel the grapes and keep them. Don't throw it away. Remove the grape seeds. Boil the grape skins with a little water until the soup turns purple. Squeeze the grape skins dry, take them out and throw them away. Pour the grape pulp and rock sugar into the fire and cook. When the grape jam thickens, turn to low heat and continue to cook, so that the jam will not fall off the spatula easily.

Put the cooked grape sauce into a smaller sealed jar while it is hot. Don't pack it too full. Turn the bottle cap upside down and tighten it, naturally cool it and store it in cold storage.

The color of food containing anthocyanins is not always purple. This is because the pH value in food is different, so the color of anthocyanin is also very different. Many blue or black foods are also rich in anthocyanins.

The third kind of food rich in anthocyanins: blueberry is a kind of fruit with very high nutritional value and is known as "golden berry". Not only the skin is blue, but also the juice is blue. The anthocyanins contained in blueberries are outstanding among all fruits and vegetables, and the content of anthocyanins per100g of blueberries is1.32mg.. Women often eat some, so cosmetics are saved. Fresh blueberries are not easy to preserve, and it is especially convenient to make blueberry sauce when eating.