Vegetables contain a variety of pigments that play important roles in plant metabolism and attracting humans. The major plant pigments include carotenoids, anthocyanins, flavonoids, betalains, and chlorophyll. These pigments provide color to vegetables and also contain antioxidants and nutrients beneficial to human health. Common pigments found in vegetables include flavones, chlorophyll, carotene, betalains, and anthoxanthin, which give color to foods like spices, green plants, carrots, beets, and flower petals.

1. Various Pigments in Vegetable and
Various Types of Vegetable
LESLIE JOY C. MANUGAY
Reporter

2. VEGETABLES – is the edible portion of plant. Vegetables are usually
grouped according to the portion of plant that is eaten such as leaves
(lettuce), stem (celery), roots (carrots), tubers (potato), bulbs (onion), and
flowers (broccoli).
There are seed such as peas which are also considered
vegetables.

4. The pigments found in plants play an important roles in plant metabolism
and visual attraction in nature.
They are also important for humans, attracting our attention and providing
us with nutrients. Major plant pigments include Carotenoids, Anthocyanins
and other Flavonoids, Betalains, and Chlorophylls.
Horticulturists have long studied plant pigments in vegetables, fruits and
ornamental crops because of their vital role in visual appeal. More recently
efforts have included nutritional evaluation and improvement of food crops
as a source of vitamins.

5. Pigment Present in Vegetable
Pigment # 1. Flavones: Flavones are mainly found in spices and red or purple plant foods which are
enzymes that metabolize most drugs in the body but rapidly excreted in the urine.
In simpler terms, they help your body function more efficiently while protecting it
against everyday toxins and stressor. Flavonoids are also powerful antioxidant agents.

6. Pigment # 2. Chlorophyll: Chlorophyll is vital for photosynthesis, which allows plants to absorb
energy from light.
- is the natural compound present in green plants that gives them their
color. This nutrient is present in green vegetables and other plant- based foods, like algae.

7. Pigment # 3. Carotene: Carotene is responsible for the orange colour of the carrots and the colours
of many other fruits and fruits even some animals.
This pigment gives colour to yellow and orange vegetables such as carrot, corn, winter squash,
sweet potato, tomato, and red pepper. This is the most stable of the colour pigments

8. Pigment # 4. Betalains: Betalains also occur in some higher order fungi. They are most often
noticeable in the petals of flowers, but may color the fruits, leaves, stems, and roots of plants that
contain them.
The pigments in the root tissue of red beets are not chemically similar to anthocyanins; they contain
nitrogen and are called betalains. Some of these pigments are purplish red, whereas others are
yellow. Beets lose much pigment and become pale when they are pared and sliced before cooking,
because the pigments are soluble in water and leach from the tissues.

9. Pigment # 5. Anthoxanthin: Anthoxanthins are water-soluble pigments which range in color from
white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally
whiter in an acid medium and yellowed in an alkaline medium. They are very susceptible to color
changes with minerals and metal ions, similar to anthocyanins.

11. ROOT VEGETABLES - are underground plant parts eaten by humans as food.
- are generally storage organs, enlarged to store energy
in the form of carbohydrates.
LEAFY VEGETABLES – are an important part of a healthy diet. They’re packed with
vitamins, minerals and fiber but low in calories. Eating leafy greens can offer
numerous health benefits including reduce risk of obesity, hearth disease, high blood
pressure and mental decline
FUNGI VEGETABLES – “Fungi “ in the vegetables sense denotes mushrooms and
truffles. The part eaten is the fruiting body.
-Although mushrooms are classified as vegetables, technically they
are not plants but part of the kingdom called Fungi.
FLOWER VEGETABLES- it contribute to increasing the appearance of food. They can
provide biologically active substances including vitamin A, C, riboflavins, niacin, and etc.

12. BULBS VEGETABLES – such as garlic, onion and leek, are aromatic vegetables that
are used to flavour casseroles, broths, courts- bouillons and soups.
PODS VEGETABLES – are a type of fruit vegetables where pods are often eaten
when they are still green. Such plants as green beans or lotus tetragonolobus in
the family Fabaceae, or okras in the family Malvaceae.
STEM VEGETABLES- include asparagus and kohlrabi. Among the edible tubers,
or underground stems, are potatoes.

13. TYPES OF VEGETABLES
 Leafy green – lettuce, spinach and silverbeet
Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli
Marrow – pumpkin, cucumber and zucchini
Root – potato, sweet potato and yam
Edible plant stem – celery and asparagus

14. Allium – onion, garlic and shallot.
Soy products – tofu (bean curd) and soybeans
Legume flours – chickpea flour (besan), lentil flour and soy flour
Dried beans and peas – haricot beans, red kidney beans, chickpeas and lentils
Fresh beans and peas – green peas, green beans, butter beans, broad beans
and snow peas.

15. CLASSIFICATIONS OF VEGETABLES
Red foods – like tomatoes and watermelon. These contain lycopene, which is
thought to be important for fighting prostate cancer and heart disease
Green vegetables – like spinach and kale. These contain lutein and zeaxanthin,
which may help protect agains age-related eye disease
Blue and purple foods – like blueberries and eggplant. These contain
anthocyanins, which may help protect the body from cancer
White foods – like cauliflower. These contain sulforaphane and may also help
protect against some cancers

16. Selecting Fruits and Vegetables
Eat with the seasons – this is nature’s way of making sure our bodies get a
healthy mix of nutrients and plant chemicals
Try something new – try new recipes and buy new fruit or vegetables as
part of your weekly shopping
Let colours guide you – get different combinations of nutrients by putting a
‘rainbow’ of colours (green, white, yellow–orange, blue–purple, red) on
your plate.

17. ThankYoufor
Listening