Carotenoids

Carotenoid pigments, such as carotenes and xanthophylls, mix with light to provide color to vegetables. Carotene pigment absorbs blue and indigo light to produce yellows and orange hues found in carrots, mangoes and yams. Lycopene pigments are similar to carotene and provide the red colors of tomatoes, guava, red grapefruit and papaya.

Flavonoids

Flavonoids are yellow plant pigments found in lemons, oranges and grapefruit. Flavonoids exist in many foods, such as berries, dark chocolate, nuts, eggplant citrus fruits and cabbage. Flavonoid pigments like anthocyanins, aurones, chalcones, flavonols and proanthocyanidins lower cholesterol and provide antioxidant properties. Anthoxyanins help ripen fruit and is responsible for the red and purple colors found in some olives.

Betalains

Betalain pigments consist of two subgroups: betacyanin and betaxanthin. Betaxyanin produces red-violet colors while betaxanthin produces yellow to orange tones. Betalains are responsible for the deep red color of beetroot. Other pigments found in beets include betanin, isobetanin, probetanin, neobetanin, indicaxanthin and vulgaxanthins. Betalains synthesize in much the same way as melanins found in animals.

Chlorophylls

Chlorophylls are green pigments containing a prophyrin ring. Prophyrin are ring-shaped molecules that move freely, allowing chlorophyll to capture energy from the sun. Several kinds of chlorophyll make photosynthesis possible. Vegetables contain mostly chlorophyll type A, while some vegetables also contain chlorophyll type B. Since some pigments like carotenoids cannot directly transfer light into photosynthesis, chlorophylls act as intermediaries.

Red Vegetables

Lycopene pigments provide the red color of tomatoes, radishes, apples and red potatoes. Anthocyanins and lycopene are powerful antioxidants, helping to reduce the risk of some types of cancer, including prostate cancer. Antioxidants protect cells from damage caused by toxins that enter the body.

Orange/Yellow Vegetables

Carotenoids, such as beta-carotene found in sweet potatoes and pumpkin, become vitamin A during photosynthesis. Vitamin A helps keep eyes and mucous membranes healthy, reduces the risk of certain cancers and heart disease and improves the immune system. Butternut squash, rutabagas, yellow squash and corn are great sources of vitamin A.

Green Vegetables

Vegetables containing chlorophyll also contain lutein. Lutein works with zeaxanthin to reduce the risk of cataracts and macular degeneration of the eyes. Green vegetables are a great source of folate and B vitamins that help reduce the risk of birth defects. B vitamins are plentiful in vegetables, such as spinach, broccoli, peppers, peas, cucumbers, celery and other leafy greens.