When you boil beet root the water become coloured and when carrot remain colourless Why?

When you boil beetroot, the water becomes coloured because the pigment responsible for its red colour, called betacyanin, is water-soluble. This means that when the beetroot is placed in water and heated, the betacyanin is extracted from the plant cells and diffuses into the water, colouring it red.

On the other hand, when you boil carrots, the water remains colourless because the pigments responsible for their orange colour, called carotenoids, are not water-soluble. Carotenoids are fat-soluble, which means that they can only be dissolved in fats or oils. Therefore, when carrots are boiled in water, the carotenoids remain trapped within the plant cells and do not diffuse into the water, resulting in colourless water.