The major constituents of the tomato are lycopene, α and β-carotene, lutein, zeaxanthin and b-cryptoxanthin. Lycopene is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons, gac, and papayas. Lycopene is the pigment in tomato-containing sauces and is insoluble in water. It can be dissolved only in organic solvents and oils. It constitutes about 80–90% of the total carotenoid content of red-ripe tomatoes. Beta-carotene, the yellow pigment of the carrot is the isomer of lycopene.