FOOD NEWS
The Baking Soda Trick For Protecting Vibrant Vegetable Colors
By Lori McCall
Adding a dash of baking soda to boiling water makes it alkaline rather than acidic, which can preserve the vibrant hue of vegetables.
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When cooking veggies, you'll notice a color change from dull green at the raw stage to bright green at the peak of chlorophyll activation to olive green after prolonged cooking.
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Chlorophyll is the compound responsible for making vegetables green, and the magnesium core within the chlorophyll becomes displaced by hydrogen in an acidic environment.
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Neutralizing the acidity of the water with baking soda can slow down this shift to keep the color brighter. This also works for other veggies like cabbage, tomatoes, and onions.
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A small pinch of baking soda can heighten the color, but a larger amount — say, ⅛ of a teaspoon or more — can make the vegetables mushy.
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