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ABSTRACT

Colored fruit and vegetables are potential source of natural antioxidants. The colors of fresh fruits or vegetables are basically due to photochemical such as pigments (anthocyanin, carotene & xanthophylls), flavonoids etc. Therefore, broad colour palette with inbuilt nutrient rich vegetable crops i.e. indigenous lablab bean genotype potential described here which is mor e nutritious in terms of protein, micronutrients and antioxidants besides being valuable sources of natural coloring agents.

Keywords: lablab bean, anthocyanin, pigment, edible color

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Red lablab- A nutribean with edible colors.pdf