Lycopene in fresh tomatoes. Processed tomato products such as pasteurized tomato juice, soup, sauce, and ketchup contain a higher concentration of bioavailable lycopene compared to raw tomatoes. Cooking and crushing tomatoes (as in the canning process) and serving in oil-rich dishes (such as spaghetti sauce or pizza) greatly increases assimilation from the digestive tract into the bloodstream. Lycopene is fat-soluble, so the oil is said to help absorption. Gac has high lycopene content derived mainly from its seed coats. Cara cara navel, and other citrus fruit, such as pink grapefruit, also contain lycopene. Some foods that do not appear red also
Orange (colour) and absorb mostly greenish-blue light. (See also shades of orange). Other orange pigments include: The orange colour of carrots, pumpkins, sweet potatoes, oranges, and many other fruits and vegetables comes from carotenes, a type of photosynthetic pigment. These pigments convert the light energy that the plants absorb from the sun into chemical energy for the plants' growth. The carotenes themselves take their name from the carrot. Autumn leaves also get their orange colour from carotenes. When the weather turns cold and production of green chlorophyll stops, the orange colour remains. Before the 18th century, carrots from Asia were usually purple,