TOP 10 Vegetables You’ve Never Seen Before

We normally see fruits and vegetables in their usual colours such as yellow potatoes and red tomatoes, but do you know they can come in other colours too? These varieties that come in other colours are completely natural and not genetically modified. Read on to find out more!

TOP 1 Black Tomatoes

Compared to regular red tomatoes, black tomatoes contain higher levels of anthocyanin, the pigment that gives them their dark skin colour. This pigment also helps to prolong their shelf life. The insides of black tomatoes are red, and they are said to have a different taste from red tomatoes as they have more smoky and savoury notes.


TOP 2 Purple Potatoes

These potatoes don a bluish-purple hue on the skin that’s strikingly different from their brown counterparts. Some of them have the same shade of purple for their flesh while some have white flesh. They may be a healthier version of regular potatoes due to the purple pigments which are antioxidants. The good news is they taste the same as regular potatoes.


TOP 3 Black Turmeric

The bright orange turmeric is widely used in cooking and in a variety of treatments. Likewise, black turmeric is also well-loved and has many medicinal properties though they are lesser known. Found in parts of India such as Northeast India and Madhya Pradesh, they have high concentrations of curcumin which acts as both an antioxidant and an anti-inflammatory agent.


TOP 4 Golden Beets

Golden beets differ from the regular red beets not just in terms of colour, but also in flavour. Golden beets tend to be sweeter and smoother, and also devoid of the earthiness in red beets that some people dislike. Both types of beets are nutritional powerhouses that pack loads of essential vitamins and minerals. Add a golden touch to your dishes by using these golden beets instead!


TOP 5 Purple String Beans

Purple string beans is the considerably rarer than their green counterparts. Like most other purple vegetables, the purple colour is derived from anthocyanins which are antioxidants. However, the anthocyanins in purple string beans will break down during cooking, resulting in a strange phenomenon where the cooked beans looked completely green instead of purple. This is because after the anthocyanins break down, the chlorophyll in the beans are no longer masked by the anthocyanins so they become visible.


TOP 6 Green Eggplants

While these eggplants may look green, they are fully ripe. Their flesh is ivory and spongy, which is the same as their purple counterparts. They contain less seeds and hold their form better after being cooked. They have a mild flavour and are commonly stir-fried or grilled. Some even say that they taste better than the regular purple ones!


TOP 7 Purple Cauliflower

A purple cauliflower will certainly catch your eye. Those bright purple hues come from anthocyanin and are entirely natural. They don’t just look pretty, they are more nutritious and taste better too. The purple cauliflower is said to be sweeter and nuttier than the regular white cauliflower. It also does not have the slight bitterness that is usually present in white cauliflowers, and it keeps its colour after roasting. Try this amazing vegetable if you have the chance!


TOP 8 Blue Pumpkins

The blue pumpkin stands out like a sore thumb when placed among the usual orange ones. It is highly popular as a cooking ingredient in Australia and New Zealand due to their thick flesh and superior flavour. They might look blue on the outside but their flesh is bright orange, which is the same as regular pumpkins. Popular varieties include the Jarrahdale (Australian Blue pumpkin) and the Blue Max pumpkin.


TOP 9 Purple Carrots

Nowadays, it is common to see only orange carrots in the supermarkets. Hence, many of us do not know that there are different varieties of carrots that come in different colours such as yellow, purple and red. Purple carrots contain a load of anthocyanins which give them their colour. Their interior can be purple, yellow or orange depending on the variety.


TOP 10 Watermelon Radishes

Watermelon radishes are named as such due to their interior when it is cut open. They have a milder flavour compared to regular white radishes, and it is also sweeter. It can be cooked the same way as regular radishes, hence it is also used in pickling or in salads. However, it does lose some of its colours during the cooking process.



Photo credits: Food For Net, Birds & Blooms, Travel Gluttons, Flickr/Bryant Olsen, Hoss Tools

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