What makes green vegetables green?

Here's a breakdown:

* Chlorophyll: This is a molecule found in the chloroplasts of plant cells. It absorbs light energy, particularly red and blue wavelengths, and reflects green light. This is why we see green vegetables as green.

* Photosynthesis: Chlorophyll plays a crucial role in photosynthesis, the process by which plants convert light energy into chemical energy (sugars) for growth.

* Other pigments: While chlorophyll is the dominant pigment, other pigments like carotenoids (responsible for yellow, orange, and red hues) are also present in green vegetables. These pigments are masked by the abundance of chlorophyll but become more visible when the chlorophyll breaks down, like when vegetables are cooked.

So, the green color of vegetables is a result of chlorophyll's ability to absorb all colors except green, which it reflects back to our eyes.