For the most of the growth season, leaves contain more chlorophyll than any other pigment, giving them a green appearance. However, in the fall, chlorophyll begins to degrade, revealing the other colours that have been present all along: we see beautiful yellow and orange fall leaves. Additionally, under certain conditions such as high light intensity or low temperature, plants can produce red, white, or blue chlorsides which also contribute to the coloration of their leaves. Chlorophyll is the only pigment that plants make. Therefore, if you eat green vegetables then you will be eating only chlorophyll. The other colors contained within those plants come from substances called carotenoids. Carotenoids are responsible for the color of many fruits and vegetables including carrots, sweet potatoes, tomatoes, and pumpkins. They are also good antioxidants that help prevent cancer. The human body can't use carotenoids so they need to be converted into vitamin A by bacteria in your gut. Studies have shown that people who eat more colored fruit and vegies have higher levels of vitamin A in their blood. This shows that you get more nutrients when you eat plants rather than just meat. Another important thing to know about leaves is that they are usually very efficient at extracting water and nutrients from the soil. This is why we often find them grown in fields or gardens where they can absorb what they need from the soil.