Which specific type of betalain is found in high concentrations within the yellow and orange varieties of ulluco?
Answer
Betaxanthins
The chemical composition within the betalain pigment family varies depending on the specific color expressed by the ulluco tuber. The pigments responsible for the red and purple coloration are classified as betacyanins. Conversely, the varieties exhibiting yellow and orange hues derive their color from a different subclass within the betalain group called betaxanthins. This differentiation in pigment concentration directly influences both the visual appeal and the precise spectrum of antioxidant benefits delivered by consuming different colored ulluco tubers. Identifying these specific compounds underscores the unique phytochemical contribution of this root vegetable.

Related Questions
What powerful pigments, known for antioxidant and anti-inflammatory support, give ulluco its striking colors?What compound is primarily responsible for the characteristic earthy or beet-like flavor in many ulluco varieties, chemically linked to petrichor?How does the Vitamin C content in ulluco compare quantitatively to that found in standard potatoes?What is the name of the durable, freeze-dried product made from ulluco tubers for long-term Andean storage, often ground into flour?Which specific type of betalain is found in high concentrations within the yellow and orange varieties of ulluco?What textural characteristic experienced in raw ulluco, sometimes described as slimy or gummy, significantly reduces or disappears entirely upon cooking?Compared directly to a standard potato serving, how many fewer calories does ulluco typically contain?What is the traditional Peruvian preparation involving strips of meat julienned with ulluco, typically served alongside white rice?What specific environmental condition limits the widespread cultivation of *Ullucus tuberosus* outside of cool highlands areas?Which flesh color in ulluco is suggested as a starting point for newcomers preferring a more neutral, potato-like starch due to minimal geosmin presence?