Whats the best tasting color?

Question

???

Answer 1

Yellow. Without a doubt. Paella, curries hot sauces. I'ts an eye turner.

Answer 2

The stronger the color the more nutrients in that food (unless of course you used food dye) So go for the bright greens, red, purples. ummmm...

But try to eat bright blue or green mashed potatoes or purple gravy. makes me tummy turn just thinking about it.

Answer 3

that would be an interpretive question.....it would depend on what a person associates probably with what color, and what emotion the color invokes in a person...
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor, in anything from candy to wine. For this reason, food manufacturers add dyes to their products. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 2000.
While most consumers are aware that foods with bright or unnatural colors (such as the green ketchup mentioned above or children's cereals such as Froot Loops) likely contain food coloring, far fewer people know that seemingly "natural" foods such as oranges and salmon are sometimes also dyed to mask natural variations in color. Color variation in foods throughout the seasons and the effects of processing and storage often make color addition commercially advantageous to maintain the color expected or preferred by the consumer. Some of the primary reasons include:

Offsetting color loss due to light, air, extremes of temperature, moisture, and storage conditions.
Masking natural variations in color.
Enhancing naturally occurring colors.
Providing identity to foods.
Protecting flavors and vitamins from damage by light.
Decorating purposes such as cake icing

Seven dyes were initially approved under the Pure Food and Drug Act of 1906, but several have been delisted and replacements have been found.

Current seven
In the USA, the following seven artificial colorings are permitted in food (the most common in bold) as of 2007:

FD&C Blue No. 1 - Brilliant Blue FCF, E133 (Blue shade)
FD&C Blue No. 2 - Indigotine, E132 (Dark Blue shade)
FD&C Green No. 3 - Fast Green FCF, E143 (Bluish green shade)
FD&C Red No. 40 - Allura Red AC, E129 (Red shade)
FD&C Red No. 3 - Erythrosine, E127 (Pink shade)
FD&C Yellow No. 5 - Tartrazine, E102 (Yellow shade)
FD&C Yellow No. 6 - Sunset Yellow FCF, E110 (Orange shade)

Delisted
FD&C Red No. 2 - Amaranth (dye)
FD&C Red No. 4
FD&C Red No. 32‎ was used to color Florida oranges.
FD&C Orange No. 1, was one of the first water soluble dyes to be commercialized, and one of seven original food dyes allowed under the Pure Food and Drug Act of June 30, 1906.
FD&C Orange No. 2‎
FD&C Orange No. 2‎ was used to color Florida oranges.
FD&C Yellows No. 1, 2, 3, and 4
FD&C Violet No. 1

if your asking, ie: like whats someone's favorite colored jelly bean or hard candy.....again it would be a question that everyone would answer to what flavor (not color)

Answer 4

Green!

Answer 5

Red.

The short list includes strawberries, cherries, tomatoes, red meat and my personal favorite... red wine.

You'll note my list excludes red dyes - lol