Why are most vegetables green, but fruits colorful?

The vegetables we eat usually eat leaf parts, which contain a large number of chloroplasts in the cells of the leaves, which are used for photosynthesis to support plant growth.

Fruits, on the other hand, are usually the fruits of plants, and some of them need bright colors to attract animals to eat, so that the seeds are passed through the animals. It usually contains substances with bright colors such as anthocyanins and lycopene.

Chlorophyll. It absorbs most of the red and blue light but reflects green light, so chlorophyll appears green. Most of the vegetables we eat eat are from the leaves of plants, so they are mostly green. In general, the leaves mainly contain lutein.

yellow), carotene.

orange-yellow), chlorophyll (blue-green or yellow-green). Because chlorophyll makes up about three-quarters of the pigment ratio, the leaves are green.

Extended Information: Orange – Maintain vitamin A in the body

Safe content of plant compounds: -carotene Efficacy: The human body ingests excessive amounts of vitamin A will be poisonous, but the lack of vitamin A will cause various problems in body functions, how to control its amount is really difficult for non-professionals.

And -carotene will be automatically converted into vitamin A by the human body when needed, which meets the needs of the human body and will never exceed the standard, so -carotene has also become one of the safest vitamins A**.

In addition, -carotene is also known for its powerful antioxidant properties, which can prevent normal cell DNA carcinogenesis in addition to cancer.

Specifically, they can also reduce the toxicity and side effects of chemotherapy drugs and prevent radiotherapy.

caused by cellular mutations. Representatives: carrots, mangoes, pumpkin, sweet potatoes Red—- Protects your prostate Plant compounds:

Lycopene Efficacy: After lycopene absorption, it is mainly concentrated in the prostate, reducing DNA damage in prostate cells, thus effectively ** prostate inflammation.

Prevent prostatic hyperplasia.

and prostate cancer. In addition, its antioxidant effect is vitamin E

100 times that it is one of the strongest antioxidants found in nature, for anti-aging and scavenging free radicals in the body.

All have very good effects.

Representatives: tomatoes, pink grapefruit, watermelon Reddish-purple - protect your cardiovascular and cerebrovascular plant compounds: anthocyanins.

Benefits: It relaxes blood vessels, improves circulatory system, and prevents heart disease by inhibiting the formation of blood clots.

and the role of urinary disorders. It is also a powerful antioxidant that protects the body from DNA damage from a harmful substance called free radicals, boosting immunity and inhibiting inflammation and allergies. Representatives:

Grapes, strawberries, red apples, plums White-green – protects your gastrointestinal tract and pancreas Plant compounds: allicin, flavonoids.

Efficacy: It can prolong the residence time of vitamins in the human body, inhibit the activity of harmful bacteria, thereby improving the absorption rate of harmful substances in the gastrointestinal tract and the utilization rate in the body.

Because the juice of vegetables contains a lot of chlorophyll, which is the most basic thing for vegetables to make nutrients to maintain life, its color is green, therefore, most vegetables are green.

Almost all plants are green. Because plants rely on chlorophyll to make nutrients from the sun. So the plants are all green. Vegetables are no exception.

Most vegetables are green, and the vegetables we usually buy, such as greens, and cucumbers are green, because the pigment contains chlorophyll, which is the carrier of light energy conversion in most vegetables.

Most vegetables are green because they have chlorophyll, which is a way for plants to promote early ripening, and finally photosynthesizes to form chlorophyll, which is what we call green.

The reason why most vegetables are green is mainly due to natural elimination. This is because only green plants can do photosynthesis!

Because green vegetables are rich in vitamins, they will show such a green color or because nature is green, so it will lead to such a color of vegetables, indicating that they are very rich in nutrients.

When you say green, you mean that most of them are leafy vegetables, and the leaves are the main parts that plants use for photosynthesis and contain a lot of chlorophyll, and the color of chlorophyll is green, so the leaves are green.

Because green plants contain chlorophyll.

Chlorophyll absorbs most of the red and violet light but reflects green light, so chlorophyll appears green, and chlorophyll plays a role in photosynthesis.

plays a central role in light absorption.

Animals consume oxygen and exhale carbon dioxide.

It is necessary to rely on green plants for photosynthesis to maintain the balance of oxygen and carbon dioxide in the Earth's atmosphere. The vast majority of human food comes directly (grains, vegetables, fruits) or indirectly (meat) from green plants.

Most of the green vegetables are leafy vegetables, and their leaves are used for photosynthesis to make nutrients, as well as a lot of chlorophyll.

I think the reason why most of the vegetables are green is because of the difference between vegetables and meat. Because vegetables are mainly greens to replenish the energy needed by our body.

Vegetables are green and there are two kinds, one color is green, but not all of them are green, such as eggplant and tomatoes. The second is pollution-free, and now people call it green vegetables.

The reason why things are green is because of the presence of light, and the color of any object is, in the final analysis, the embodiment of the color of visible light. We know that there is only a prerequisite for the existence of light.

Most vegetables have chlorophyll, which is responsible for promoting photosynthesis.

Why are most vegetables green? I think most vegetables are green, mainly because the composition of each color of vegetables is different.

Green can carry out photosynthesis.

The names of colored foods are as follows:

1. Golden oranges.

Orange is the fruit of the orange tree of the citrus genus of the Rutaceae family, also known as yellow fruit, mandarin, golden ring, willow ding. It is mainly divided into several varieties of sweet orange, navel orange, blood orange, rock sugar orange and red orange. The fruit is generally round, orange, with pale yellow or red flesh.

2. Red apples.

Although some apple varieties such as red Fuji, snake fruit, and flower cow are red, people generally peel apples when they eat them, so the discussion of red peel is not of great significance to cardiovascular and cerebrovascular diseases.

The nutritional characteristics of the largest pulp of the sailshirt are rich in pectin, which helps to lower blood cholesterol, but apples as fruits also have energy, and it is recommended to eat 200 350 grams per day with other fruits.

In addition, there is no scientific basis for the statement that "eating apples in the morning is gold, eating imitation apples at noon is silver, and eating apples at night is copper", so you can eat it at any time, and people with weak stomach and intestines can eat it when it is cooked.

3. Carrots.

It is a variety of wild carrot, also known as golden shoots, carrots, red reeds, clove radish, carrots or carrots, and belongs to the annual or biennial grassy plum cavity plant of the Apiaceae family. The roots are stout, long conical, orange, orange-red, bright red or yellow.

Fourth, kumquat. Kumquat is an excellent variety of the citrus subfamily of the family Rutaceae, and the genus Kumquat is an excellent variety. The fruit is spherical, centimeter in diameter, the pericarp is orange-yellow to orange-red, millimeters thick, sweet in taste, the oil cells are flat or slightly convex, and the flesh is sour or slightly sweet.

1. The color of the fruit is determined by the amount of different pigments in the process of fruit development, and there are three main types of plant pigments, namely chlorophyll, carotenoids and anthocyanins. When the fruit is young, the chlorophyll content is large, so it appears green; When the fruit is ripe, the chlorophyll is gradually destroyed, and the color of carotenoids is presented or due to the formation of anthocyanins, the fruit shows the color of Xiaozheng yellow, red, orange and so on;

2. Secondly, because the quality of chlorazinin and organic matter contained in fruits is different, and they have different requirements for sunlight and temperature, moisture, etc., resulting in different colors Some fruits and vegetables like light, and the natural color should be brighter.

1. The color of the fruit is determined by the amount of different pigments in the process of fruit development, and there are three main types of plant pigments, namely chlorophyll, carotenoids and anthocyanins. When the fruit is young, the chlorophyll content is large, so it appears green; When the fruit is ripe, the chlorophyll is gradually destroyed, and the color of carotenoids is presented or due to the formation of anthocyanins, the fruit presents yellow, red, orange and other colors;

2. Secondly, because the quality of pigments and organic matter contained in fruits is different, and they have different requirements for sunlight and temperature, moisture, etc., resulting in different colors and hands.

Hello dear <>

<> answer to your question is as follows: Among the common vegetables, green vegetables are one of the more common types. Among them, leafy vegetables are one of the most intense types of green, and broad-leaved vegetables are usually the greenest in color.

In addition, among broad-leaved vegetables, the most common include spinach, celery, lettuce, tea tree mushrooms, etc. These vegetables usually have a higher concentration of greens than other types of vegetables and are also rich in nutrients, which is very beneficial to human health. For example, spinach is a vegetable rich in protein, iron, calcium, vitamin C and other nutrients, which help prevent and treat anemia, enhance immunity, etc.; Celery is rich in fiber, vitamin C, potassium, etc., which can help digestion and lower blood pressure. Lettuce contains a variety of vitamins and minerals, which are also helpful for relieving fatigue and regulating mood.

In addition, when choosing vegetables, it is also necessary to pay attention to factors such as their freshness and picking time, so as to fully display their nutritional value. It is recommended to choose fresh vegetables in season, and try to create a light salt, light oil, and light sugar cooking method during the cooking process to retain the nutrients of the vegetables. In conclusion, broadleaf vegetables are usually among the greenest, which include spinach, celery, lettuce, tea tree mushrooms, etc.

These vegetables are rich in nutrients and have high health value, which is helpful for maintaining good health. When selecting and cooking vegetables, special attention needs to be paid to factors such as freshness and light cooking methods to bring out their nutritional value.