Broccoli, Purple - Ingredients Descriptions and Photos
From All-Creatures.org Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

(Broccoli, Purple) Purple broccoli develops large, silvery-green leaves on stiff stems growing in whorls around a green central stalk. The plant produces a small, deep purple central head made of tiny flower sprouts, and nearly a dozen similarly sized heads on thinner stalks. Individual spears are harvested around 13 centimeters long for bunching and to promote the growth of additional heads. Purple broccoli offers a nutty, peppery flavor with the subtle sweetness and bitterness common to all Brassica vegetables. Usually, purple broccoli is available in the late winter and through the early spring months, but we purchased our from Touch of Dutch Farm in Richland Center, Wisconsin in October. There are several different named cultivars of Purple broccoli, including Bordeaux, Claret, Nine Star, Red Arrow, Red Head and Red Spear. Purple broccoli is an excellent source of vitamin C and a great source of vitamins K and A. It is also a good source of folates, B-complex vitamins, manganese and iron. Purple broccoli is a source of a moderate amount of dietary fiber, potassium, protein, calcium, copper, magnesium, and selenium, and contains trace amounts of zinc and sodium. It also contains phytonutrients and flavonoids like lutein and zeaxanthin, which provide beneficial antioxidants, and its purple color comes from anthocyanin, an antioxidant compound that protects the plant and offers health benefits to humans; however, with the high heat of cooking, it can lose its color.