why do beets and blackberries color better than cilantro, carrots and swiss chard?

Question

please help me understand this

Answer 1

They contain different kinds of pigments Some are water soluble while others are lipid or fat soluble. These are molecules that can absorb light. They absorb only a small portion of the spectra reflecting the rest. What they reflect is the color we see.
Beets contain several of the betalain pigment family. The red to violet ones are known collectively as betacyanins. Other types of pigments in beets include the yellow to orange known as betaxanthins.
http://ourworld.compuserve.com/homepages/Stephen_Nottingham/beetroot5.htm
http://en.wikipedia.org/wiki/Betalain

Blackberries have anthocyanin pigments responsible for the purplish-black color.
http://www.pbs.org/wgbh/nova/teachers/activities/3205_vinland.html
http://oregonprogress.oregonstate.edu/story.php?S_No=34&storyType=oap&cmd=pf
http://en.wikipedia.org/wiki/Anthocyanin

Carrots have carotenoids mainly beta-carotene, with some alpha-carotene that produce the typical orange color.
http://www.mdidea.com/products/new/new069.html
http://www.food-info.net/uk/caro/occ.htm
http://en.wikipedia.org/wiki/Carotene

The green plant pigment is chlorophyll.
http://en.wikipedia.org/wiki/Chlorophyll
Swiss chard can have a variety of pigments seen in the stalk colors like yellow betaxanthins or red betacyanins.