The red color of these vegetables and fruits is due to presence of red pigments, carotenoids and anthocyanins.
Lycopene: Lycopene acts as a powerful antioxidant and neutralizes free radicals produced in the body. Lycopene has been also known to assist with memory and decrease the risk of many types of cancers, like prostate cancer. Some of the vegetables and fruits rich in Lycopene are tomato, Watermelons, pink grapefruits and guava.
Anthocyanin: Anthocyanin is the other phytochemical present in the red colored vegetables and fruits. It is also one of proved powerful antioxidant and helps in reducing the risk of Heart disease, diabetics, and blood pressure, etc. Red vegetables and fruits like Red Cabbage, Beetroots, Red Onion, strawberries, raspberries, Cranberries, Kidney Beans, Cherries, and Red Apples contains anthocyanin.
"lycopene" or "anthocyanins".
It contain a pigments called Anthocyanin.
Heamoglobin contains iron
Regular blood cells contain respiratoy pigment in them.
its called hemoglobin. it is the pigment which carries oxygen in blood
carotene
Beets contain a purple pigment called betacyanin and a yellow pigment called betaxanthin. Depending on the type of beet they may have different levels of these pigments and therefore a different color (such as yellow beets).
Shrimp. Bonus answer: This is also why they are pink- the shrimp contain a red pigment.
Due to the presence of a red -colored pigment called haemoglobin .
Myoglobin, a Protein which is red in pigment
red blood cells is created by a blood protein called Hemoglobin. hope i was helpful
It is called cochineal (E120). CARMINE - as in carmine red
Haemoglobin (Hb) is a red coloured protein pigment found within Red Blood CellsIt consists of two basic partsthe iron containing pigment haemthe protein globin
red blood cells contain iron based pigment hemoglobin