NOT KNOWN FACTUAL STATEMENTS ABOUT PHYTONUTRIENT

The colour of anthocyanins may differ from orange to purple. By growing the degree of hydroxylation, the absorbance wavelength is greater from orange-coloured pelargonidin to purple delphinidin.Phytonutrients give foods their coloration and odor — though there remain phytochemicals in white foods including onions and garlic. Ingesting a colourful