Flavonoid, caroteniod, and chlorophyll

I knew that food prep would involve some chemistry … Cook green vegetables (those with chlorophyll) in an uncovered pot with a pinch of alkaline (baking soda) to retain color. Covering green veggies kills the color.
Caroteniod veggies (carrots, rutabagas) are unaffected by acid or alkaline.
Flavonoid veggies (red cabbage, cauliflower) should be cooked covered with a drop of acid to retain color.

Comments

[Joan268]

http://www.wristshow.co.uk/orient-wristwatches-online-1890.htmlI knew that food prep would involve some chemistry