What is the main reason for orange color in carrots?

🔑 Important Points
➡️ Yellow color in papaya is due to Caricaxanthin.
➡️ Redness of the apple is due to Anthocyanin.
➡️ Red color in tomatoes is due to Lycopine.
➡️ Red color in chili is due to Capcyanthin.
➡️ Pungency in chili is due to Capsaicin.
➡️ Orange color in carrots is due to Carotene.
➡️ Red color in carrot is due to Anthocyanin.
➡️ Yellow color in turmeric is due to Curcumin.
➡️ Bitterness in the bitter gourd is due to Memordicocite.
➡️ Bitterness in cucumber is due to Cucurbitacin.
➡️ Yellow color of onion is due to Quercetin.
➡️ Red color of onion is due to Anthocyanin.
➡️ Pungency in onion is due to Allyl propyl di-sulphide.
➡️ Pungency in Raphanus is due to Isocyanate.
➡️ Pungency in mustard is due to Glucosilates.
➡️ Pungency in garlic is due to Di allyl di sulphide.
➡️ Green color of potato tuber is due to Solanin.
➡️ Sour taste of gram leaves is due to Malic/oxalic acid.
➡️ Pungency in pepper is due to Oleoresin.
➡️ Pungency in cabbage leaves is due to Sinigrin.

🔑 Key Points
🌿 Coloring Agents in Fruits and Vegetables
🌱 Pungency and Bitterness Factors

📌 Important Points
➡️ Solanin gives a green color to potato tubers.
➡️ Oleoresin is responsible for the pungency in pepper.