Pigment chlorophyll, carotenoid in vegetables
he green color of leafy vegetables is due to the presence of the green pigment chlorophyll. Chlorophyll is affected by pH and changes to olive green in acid conditions, and bright green in alkaline conditions. Some of the acids are released in steam during cooking, particularly if cooked without a cover. The yellow/orange colors of [...]
Tags: carotenoid, chlorophlyll, green color, pigment chlorophyll, vegetablesCategory: Uncategorized
