The colors that we observe in fruits and vegetables are attributed by 4 primary pigments: chlorophylls, carotenoids, anthocyanins, and betalains. Today we will be focusing on chlorophylls. Chlorophylls are green and blue pigments found naturally in the chloroplasts of plants and algae, as well as in photosynthetic cyanobacteria such as spirulina and chlorella. One molecule of chlorophyll contains one molecule of the mineral magnesium, which makes green fruits and vegetables decent sources of magnesium. Notice the long hydrocarbon tail (Fig. 1) of chlorophyll. This chemical feature gives chlorophylls a high solubility in oils and poor solubility in aqueous solutions like water.