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The red color of tomatoes, carrots, and chilies is due to the presence of a type of carotene pigment called as
- a)Lutein
- b)Lycopene
- c)Fucoxanthin
- d)Phycoerythrin
Correct answer is option 'B'. Can you explain this answer?
Verified Answer
The red color of tomatoes, carrots, and chilies is due to the presence...
Carotenes are hydrocarbons with a general formula of C40H56. Red colour of tomato, carrots and chillies is due to carotene called lycopene. The most common carotene is β-carotene. It is converted to vitamin A by animals and human beings.
This question is part of UPSC exam. View all NEET courses
Most Upvoted Answer
The red color of tomatoes, carrots, and chilies is due to the presence...
Explanation:
Lycopene:
Lycopene is a type of carotenoid pigment that is responsible for the red color in tomatoes, carrots, and chilies. It is a powerful antioxidant that helps protect cells from damage and has been linked to various health benefits.
Tomatoes:
Tomatoes are rich in lycopene, which gives them their vibrant red color. Lycopene levels in tomatoes increase as they ripen, leading to a deeper red hue in fully ripe tomatoes.
Carrots:
While carrots are commonly associated with the color orange due to beta-carotene, they also contain lycopene, which contributes to their red color when cooked or juiced.
Chilies:
Chilies get their red color from lycopene, along with other carotenoids like beta-carotene. The level of lycopene in chilies can vary depending on the variety and ripeness of the chili pepper.
Conclusion:
In summary, the red color of tomatoes, carrots, and chilies is primarily due to the presence of lycopene, a type of carotenoid pigment. Lycopene not only provides these foods with their appealing color but also offers various health benefits as an antioxidant.
Lycopene:
Lycopene is a type of carotenoid pigment that is responsible for the red color in tomatoes, carrots, and chilies. It is a powerful antioxidant that helps protect cells from damage and has been linked to various health benefits.
Tomatoes:
Tomatoes are rich in lycopene, which gives them their vibrant red color. Lycopene levels in tomatoes increase as they ripen, leading to a deeper red hue in fully ripe tomatoes.
Carrots:
While carrots are commonly associated with the color orange due to beta-carotene, they also contain lycopene, which contributes to their red color when cooked or juiced.
Chilies:
Chilies get their red color from lycopene, along with other carotenoids like beta-carotene. The level of lycopene in chilies can vary depending on the variety and ripeness of the chili pepper.
Conclusion:
In summary, the red color of tomatoes, carrots, and chilies is primarily due to the presence of lycopene, a type of carotenoid pigment. Lycopene not only provides these foods with their appealing color but also offers various health benefits as an antioxidant.
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The red color of tomatoes, carrots, and chilies is due to the presence of a type of carotene pigment called asa)Luteinb)Lycopenec)Fucoxanthind)PhycoerythrinCorrect answer is option 'B'. Can you explain this answer?
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