Compounds that give color and taste to foods are called . a. proteins b. toxins c. lipids d. phytochemicals e. fibers

Phytochemicals are the compounds which gives color and taste to the food.

Explanation:

Phytochemicals are chemicals which occur naturally in plants which enhance taste or color when added to food. They are commonly found in vegetables, fruits, whole grains, nuts, seeds and beans.  

These are the unique chemicals that give carrots their bright orange color, the searing hotness to the peppers, the bright blue color to the blueberries, the unique flavor to onions, etc.  

There are many types of phytochemicals like carotenoids (carrots), flavinoids (apple), anthocyanins (berries), polyphenols (tea), reservatrol (wine), sulfides (onion), isothiocyanates (cabbage), quercetin (apple), proanthocyanidins (grapes), terpenes (cherries), leutins (green leaves) etc.  

Phytochemicals are natural chemicals which behave like antioxidants and prevent many diseases like cancer.

a polymer is a chainlike molecule made up of small molecular units. these small molecular units are called monomers. monomers of polymer can be joined together either naturally or synthetically.