Broccoli will turn purple if stored in one kitchen location - and it's much healthier

It's a staple green vegetable found in most homes and even though it's not the most exciting thing to eat, broccoli finds a place on most people's diets due to its extremely potent mix of vitamins paired with its low calories.

Broccoli is usually recognisable for its rich green colour, but when stored in one kitchen location, in a cold fridge, it can end up being transformed into another colour entirely - a vivid purple. Food storage experts are telling households that, rather than ditch your colour changing broccoli florets into the bin (or the compost), purple broccoli is actually even better for you than the standard common garden green.

Mark McShane, from Food Hygiene Expert, says the unexpected colour is not a sign that it's gone off, but in fact may be even healthier than it was before.

He said: "Purple broccoli often catches people off guard. It's easy to assume it's mould or a sign the veg is going off, but in most cases, it's actually just the plant reacting to cold weather or its own genetics.

"The purple tinge is caused by anthocyanins, a natural antioxidant pigment also found in blueberries and red cabbage. Cold temperatures, especially during harvesting or transport, can trigger this reaction. Certain broccoli varieties are also more likely to show this purple hue - even if they're technically "green" broccoli.

"From a food safety point of view, it's perfectly safe to eat.

"In fact, the purple colouring might indicate a higher level of antioxidants, which can be beneficial for health."

According to Mark, you only need worry about your broccoli if it has a slimy or soft texture, has yellowing or grey discolouration, or has picked up a strong or potent smell.

"Visual quirks like a purple tint are normal. The danger comes when broccoli becomes soft, watery or smelly - that's when you should throw it away," he added.