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30 minutes
Effect of cooking can change the color
Vegetables can be green, yellow, white, or red.
Green: chlorophyll
Bright green to gray green
Cook in small amount so water with short cooking time
Yellow: carotene
Yellow orange color
Small amount of water with the pan covered
White: flavones
White to yellow/dark gray
Overcooking cause the color change
Red: anthocyanin
Red to purple/blue
Add acid to keep food red
Cook in small amounts of water with the pan lid on
Give an example of a vegetable you will cook in the way given, if nutrients are lost, and the
process of cooking.