SEOUL – South Korea's reputation as a nation of vegetable lovers is now a thing of the past. The country, once the world's leading consumer of vegetables, has fallen to 12th place globally, a stark decline fueled by a 20% drop in average daily consumption over the last decade.

According to a report by the Korea Rural Economic Institute, the average person consumed 187.6 kg of vegetables annually in 2000, placing Korea first. However, a steady shift towards Westernized diets has seen that number plummet to 164 kg as of 2020. This decline also highlights a significant nutritional imbalance, with experts noting a particular lack of "purple foods" in the average Korean diet, which is heavily skewed toward white and green vegetables like cabbage and spinach.

 
The most reviled of all purple foods for Koreans is the eggplant. A 2021 survey of nearly 40,000 people found eggplant to be the most disliked vegetable, with participants citing its "bizarre purple color" and "squishy, mushy texture" as the primary reasons. This aversion is unique to Korea; surveys show that Americans dislike beets and kale the most, while Japanese prefer to avoid celery.

The reason for the unique texture is often the cooking method. In contrast to Western dishes like "Eggplant Parmesan," which involves frying or baking, Koreans commonly steam eggplant, a process that makes the vegetable soft and gelatinous.

To overcome this dislike and reap the vegetable's health benefits, U.S.-certified nutritionist Kim Min-jung suggests changing preparation methods. "The anthocyanin in eggplant is water-soluble, so it can easily be lost when boiling or steaming for a long time," she said. "For better nutrient absorption, it's more beneficial to grill or stir-fry it in a healthy oil for a short time."

Kim noted that eggplant is a superfood rich in anthocyanin, an antioxidant that helps slow cellular aging, strengthens blood vessel walls, and is beneficial for preventing cardiovascular disease. Other nutrient-rich purple foods include beets, red onions, purple sweet potatoes, blueberries, and grapes.