Life-Changing Tip from a Food Scientist: How to Keep Your Cooked Vegetables Green

Title: The Secret to Keeping Cooked Green Vegetables Green and Nutritious

As the weather cools down, many of us trade in our salads for hearty cooked greens. But did you know that how you cook your green vegetables can affect their color and nutritional content? A recent study found that chlorophyll, the compound responsible for the vibrant green color of vegetables, is packed with antioxidants and potential health benefits like fighting cancer and obesity.

According to food scientist and restaurateur Sylvia Casares, the key to keeping green vegetables fresh and colorful lies in proper storage and cooking techniques. By cooking greens while they are still fresh and avoiding overcooking them, you can preserve their color and nutrient content.

One popular hack that has emerged is washing greens with baking soda to help them retain their green hue. Adding a small amount of baking soda to the water when blanching green vegetables can make the chlorophyll more stable and prevent it from changing color.

While baking soda can be beneficial in preserving the color of green vegetables, it’s essential not to overcook them and watch them closely during the cooking process. Casares advises that maintaining a balance between cooking them fast and fresh is key to preserving their color and nutrients.

In addition to green vegetables, baking soda can also benefit other ingredients like beans and potatoes by softening them and enhancing their flavor profile when cooked. So next time you’re preparing your favorite greens, consider adding a touch of baking soda to keep them fresh and nutritious.

Overall, by preserving the chlorophyll in your green vegetables, you can maximize their health benefits and potentially improve your overall well-being. So next time you’re in the kitchen, remember that a little baking soda can go a long way in keeping your greens green and nutritious.