because the mitochondria may not be that abundant and you can see other parts of the cells in the vegetable (its almost the same reason leaves turn different colors in the fall)
Raw vegetables require more chewing and have enzymes that aid in digestion, while cooked vegetables are easier to digest because the heat breaks down some of the tough fibers. Cooking can also reduce the nutrient content in vegetables.
When viewing warmer colors through one eye, the perception may be less intense compared to viewing them with both eyes. This is because the brain processes visual information differently when using both eyes, leading to a more vivid and detailed perception of colors.
Carotenoids absorb light in the blue and ultraviolet range of the spectrum, which helps to protect plants from excess light damage and contributes to the red, orange, and yellow colors seen in fruits and vegetables.
Raw vegetables can be harder for the body to digest compared to cooked vegetables because cooking breaks down the tough fibers in raw vegetables, making them easier for the body to process.
A cat's skin is usually pink or light in color, while their fur can be a variety of colors and patterns. The skin color is not always visible because it is covered by the fur, which can be different in color and texture.
how do colors differ?
Colors of light differ in their wavelength and frequency. Shorter wavelengths correspond to colors like blue and violet, while longer wavelengths correspond to colors like red and orange. Different colors of light have different energy levels and interact with the human eye in unique ways.
Me and my friend love the same colors, but our favorite foods tend to differ.
Chloroplasts and the chlorophyll
Yes, because you can squirt on different colors of food coloring on to each vegetable and then they will have different colors.
Seasonal colors differ with each season. For instance, for fall colors will tend to be red and yellow like leaves and spring will have lighter and brighter colors.
the vegetables with the deepest colors are probably carrots and spinach. many vegetables come in a variety of colors. the cauliflower is probably the least known colorful vegetable. you can actually get a purple colored cauliflower
Raw vegetables require more chewing and have enzymes that aid in digestion, while cooked vegetables are easier to digest because the heat breaks down some of the tough fibers. Cooking can also reduce the nutrient content in vegetables.
Vegetables, Kool Aid, foods that have a lot of food coloring.
You Do A Wardrobe Transfer But It Only Gives You The Things You Have And He/She Has But In Differ Colors.-.
Phytochemcials
The chemicals in the food