Eggplant

• Grown in the colors purple, white, green or striped, eggplants are a part of the potato and nightshade plant species. These vegetables can be used to replace meat. In addition to being a protein substitute, eggplants are high in fiber, cholesterol free, fat free, low in calories and sodium free. Store fresh eggplant in the crisper drawer of your refrigerator and only keep them for five to seven days. Select eggplants that have no visible cracks, discolored areas and have a good amount of weight to them in comparison to their actual size.
  
  

Black Salsify

• As a root vegetable, black salsify is often used in soups or salads. Nutritionally, black salsify has the benefits of being fat- and cholesterol-free as well as low in sodium. Peel away this vegetable's black skin and you should find a cream-hued flesh. Good black salsify is firm to the touch and smooth in appearance. Black salsify can be safely stored in a plastic bag that is placed in a refrigerator for two weeks maximum.
  
  

Purple Asparagus

• People eating purple asparagus will get the health benefits of vitamin C, vitamin A and folate. Along with these perks, this vegetable also has no fat, sodium, cholesterol or saturated fat. When choosing purple asparagus, the stalks should be odorless and have dry lips that are closed tightly. Refrigerate this vegetable for a maximum time limit of four days. Ensure freshness by wrapping the end of the stalks in wet paper towels. Place the wrapped asparagus in a plastic bag.
  
  

Purple Carrots

• While traditionally thought of as orange, carrots can also come in the colors purple, red, yellow and white. This vegetable can stay refrigerated for up to two weeks and still be fresh. Along with being a favorite of rabbits, carrots are high in vitamin A and vitamin C. It is important to choose carrots that have a deep color, are not split and are firm to the touch. The tops of the carrots should be fresh and very green in color.