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A bunch of ripe red bananas. Red bananas should have a deep red or maroon rind when ripe and are best eaten when unbruised and slightly soft. This variety contains more beta-carotene and vitamin C than yellow bananas. It also contains potassium and iron. The redder the fruit, the more carotene and the higher the vitamin C level. [3]
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
The redcurrant or red currant (Ribes rubrum) is a member of the genus Ribes in the gooseberry family. It is native to western Europe . [ 2 ] [ 3 ] [ 4 ] The species is widely cultivated and has escaped into the wild in many regions.
"Berries are loaded with vitamins, minerals, water, fiber, phytonutrients (the plant pigments that are responsible for their color) and carbohydrates," says Stoler. "They have anti-inflammatory ...
Red, blue, and purple colors of berries derive mainly from polyphenol phytochemicals called anthocyanins. Cucurbita fruits, including squash and pumpkin, typically have high content of the phytochemical pigments called carotenoids.
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The berries are definitely not a magic 'make vegetables taste like candy' pill. Brussels sprouts still tasted very much like Brussels sprouts, and bitter chocolate still had its trademark kick.
It is assumed that wild bananas were cooked and eaten, as farmers would not have developed the cultivated banana otherwise. Seeded Musa balbisiana fruit are called butuhan ('with seeds') in the Philippines, [7] and kluai tani (กล้วยตานี) in Thailand, [8] where its leaves are used for packaging and crafts. [9]