COMPOUNDS RESPONSIBLE FOR COLOURS OF FRUITS AND VEGETABLES

 

 

 

 Colour

 Phytochemical

 Fruits and vegetables

 Green  Glucosinolates  Broccolo, kale
 Orange  α- and β-carotene  Carrot, mango, pumpkin
 Red  Lycopene  Tomato
 Red-purple  Anthocyanins  Grapes, blackberries, raspberries, blueberries
 Orange-yellow  Flavonoids  Honeydew melon, peach, papaya, orange, tangerine
 Yellow-green  Lutein and zeaxanthin  Spinach, corn, avocado, melon