If you are a Curious person, read ahead.. Wonder why food have colours? In the world of plants, colours come mainly from four pigments: Chlorophyll, in green vegetables Carotenoids (β-carotene, lutein, zeaxanthin, lycopene) making carrots orange and tomatoes red Anthocyanins (cyanidin, delphinidin, malvidin) responsible for the red, purple, blue and even black colour of radishes, aubergines, artichokes, grapes, black rice and blackberries Flavonols (quercetin, myricetin, kaempferol) giving many kinds of fruit and vegetables their yellow hue These are phytonutrients one can get by consuming a variety of coloured foods. Among the benefits of phytonutrients are antioxidant and anti-inflammatory activities. This could be one of the reason why nature has made us more receptive towards bright and colourful foods. It is instinctive for anyone to choose a bright colourful food over a pale and dull option. If you found this helpful, make sure to share it with your friends and fa...