Why are most vegetables green?

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.

Green vegetables refer to vegetables that have green leaves in different stages of growth, such as broccoli, spinach, lettuce, celery, shallots, coriander, etc. The color of these vegetables comes from one of the compounds called chlorophyll. Green vegetables are high in water and rich in vitamins, minerals, and fiber, making them very beneficial for human health.

Green vegetables are extremely nutritious. Broccoli, spinach, lettuce, celery, shallots, coriander, etc., are rich in vitamin C, vitamin K, and folic acid. Vitamin C strengthens the immune system and maintains healthy tissue development in the body.

Vitamin K is important for bone formation, while folic acid is an important B vitamin that is extremely useful in preventing neural tube defects. Pre-grown greens are also rich in minerals such as magnesium, calcium, phosphorus, iron, and potassium, which are essential for heart and bone health.

In addition, green vegetables are extremely high in fiber, which helps promote digestion and maintain intestinal health. They are also rich in antioxidants, which can help reduce UV damage and reduce the damage to the body caused by pollutants in the environment. Some studies have even shown that regular consumption of green vegetables can reduce the risk of several chronic diseases, such as cardiovascular disease, diabetes and certain cancers.

Although green vegetables have many advantages, different vegetables still differ in their nutritional content. In general, dark green vegetables are more nutritious. For example, spinach is richer in folate and iron than lettuce, while broccoli is richer in vitamin C than celery.

In conclusion, green vegetables are very healthy foods that are rich in vitamins, minerals, and fiber, and help reduce the risk of several chronic diseases. To get the best nutrition, we should try to consume as many kinds of green vegetables as possible and pay attention to the nutrient content of different vegetables. <>

Green vegetables refer to the general term of safe, high-quality and nutritious vegetables that follow the principle of sustainable development, under the premise of a good ecological environment in the production area, are produced in accordance with a specific quality standard system, and are recognized by specialized agencies and allow the use of green food labels.

Green vegetables are a kind of green food, which refers to the pesticide residues left in vegetables after the use of pesticides in the production process are lower than the national or international standards. Therefore, "green products" are relative, not absolute, and the evaluation of "green products" also depends on some other indicators.

Green vegetables are those that are bright in color and green when ripe. These vegetables are often packed with nutrients that help people maintain good health, and are often used in the preparation and cooking of a variety of dishes. Green vegetables are generally divided into three categories: leafy vegetables, stem vegetables and cauliflower, all of which have a variety of nutrients such as protein, dietary fiber, vitamins, and minerals.

The reason why green vegetables are beneficial to human health is that they have many natural health benefits. In particular, those vegetables that are rich in vitamins and minerals such as vitamins A, C, K, B6, folic acid, iron, calcium, etc., are often considered to be good for the eyes, **, endocrine system, digestive system, immune system, etc. In addition, green vegetables are also rich in dietary fiber, which can promote intestinal peristalsis, facilitate bowel movements and remove toxins from the body, and also have a good effect on preventing intestinal diseases such as colon cancer.

We should be grateful for what green vegetables are. People can also buy a variety of different green vegetables in the market or vegetable market, but it should be noted that even the freshest vegetables may lose some nutrients in the process of transportation, vending and other links. Therefore, in order to better enjoy the nutritional value of green vegetables, it is recommended that you choose the freshest vegetables, and pay attention to heating them properly during the cooking process, and do not overboil them, otherwise it will also reduce the vitamin content and nutrients in the vegetables.

Summary. Hello, happy to answer for you, cauliflower, potatoes, carrots, purple cabbage, eggplant, red peppers, tomatoes, corn, oyster mushrooms, onions, etc. are not green.

Hello, I'm glad that Qin Tan answered for you, cauliflower, potatoes, carrots, purple cabbage, eggplant, red peppers, tomatoes, corn, mushrooms, onions, etc. are not green.

Cauliflower, also known as cauliflower, cauliflower, or cauliflower, is a cruciferous vegetable that is a variant of kale. Potato morning shirt is a perennial herbaceous plant of the Solanaceae family. Potatoes are also known as ground eggs, potatoes, potatoes, etc.

Carrots, also known as carrots or carrots, are red or yellow in color. Purple cabbage, also known as red cabbage, purple cabbage or purple fennel white, is commonly known as purple cabbage. The leaves are purple-red and round, the leaf surface has wax powder, and the leaf bulb is nearly round.