Different colors of fruits and vegetables contain different kinds of phytochemicals – each with their own unique set of qualities. The major colors are red and green, not coincidentally located at opposite ends of the color wheel. Red fruits and vegetables tend to contain more anthocyanins, tannins, flavonoids, carotenoids, and stilbenes. Greens contain coumarins, phytosterols, and lignans as well as flavonoids. Broadly, these chemicals participate in anti-oxidation, lipid metabolism, and glucose metabolism.