A. White fruits and vegetables, including potatoes and beans

White-colored cereals, potatoes, and beans include rice, yam, flour, and so on.

White fruits and vegetables include pear, lychee, radish, asparagus, cauliflower, and others.

Rice, radish, and other similar substancesbinmei can indicate white, on the one hand, because they contain more, poor light absorption protein, carbohydrates, and other components, allowing them to reflect all of the light out; on the other hand, no other coloring substances are added. Otherwise, it will not indicate white if these two conditions are not met. Pods, for example, are high in protein and starch, but because they contain lutein, the display is yellow.

Then there are red fruits and vegetables, potatoes, and beans.

Indicate red cereal potatoes and legumes such as peanut jacket, red beans, red sorghum, and so on.

Red fruits and vegetables include red heartspirulina concentrate dragon fruit, watermelon, dates, tomatoes, peppers, and so on.

Foods with a red color do not all contain the same amount of red pigment and may contain only one or a large amount. For example, red beans and red sorghum are anthocyanins in the red pigment class, tomatoes and peppers are carotenoids, dates are flavonoids, and dragon fruit is beet glycosides.

Third, there are orange and yellow fruits and vegetables.

Carrots, oranges, hami melon, pumpkin, and other orange fruits and vegetables are indicated.

Yellow fruits and vegetables that have been pressed: green mango, banana, loquat, and so on.

The distinction between yellow and orange is not particularly significant; however, yellow and orange substances in food are typically carotenoid in nature.

Green fruits and vegetables, potatoes, and beans round out the list.

Green cereals, potatoes, and beans (black beans, for example).

Green fruits and vegetables include: green tee, kiwi, green pepper, cucumber, oleander, and others.

Chlorophyll, a porphyrin pigment, is what turns food green. Chlorophyll is composed primarily of chlorophyll a and chlorophyll b. The hydroxyl group on the II ring of chlorophyll a differs from the aldehyde group on the II ring of chlorophyll b.

Many fruits are green when they bear fruit, but gradually turn yellow or reddish when they ripen. This is because chlorophyll continues to degrade during the ripening process, causing the fruit to have a color other than green.

Blue fruits and vegetables are number five.

Indicate blue fruits and vegetables, such as strawberries.

Nature can indicate that the blue material for thespirulina powder blue anthocyanin class, usually anthocyanins, is very little, more classic should be strawberries.

Purple fruits and vegetables are six in number.

Display purple cereal potatoes and legumes, such as purple potatoes.

Display purple fruits and vegetables such as red raisins, eggplant, round onions, purple kale, and so on.

This is the same anthocyanin-based anthocyanin class that can turn food purple.

By:Jodie