Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Figure 5

Color values (L, a, and b) of red pepper, red onion, ginger, and garlic.

(a)

(b)

(c)