Calling David B....science question :)

grumpycommuter

Senior Retro Guru
Feedback
View
And anyone else who is clever...

My good lady wants to know why when you steam / boil carrots the water goes green.

I have so far resisted 'Google' in an effort to use my brain which so far has failed...i'm thinking proteins or something or other :)

Please help me to keep my wife satisfied ;)
 
RobMac":9b3we1os said:
Does she cook them whole and if so does she 'top' the carrots? :?

topped and tailed :)

BobCatMax":9b3we1os said:
chlorophyll iirc

was thinking chlorophyll but it doesnt happen with potatoes...

have just pumped wifey hard :LOL: for further information about cooking other vegetables and not much forthcoming

I can feel a vegetable steaming thread coming up :D
 
Hang on chlorophyll is in the leaves, carotenoids in the 'carrot' no idea why chlorophyll would be in the 'carrot' as it serves no purpose as it sees no light to do it's job.

If you over cook the 'carrot' you'll break down the carotenoids and they'll leach in to the water and the carrot will turn pale. But don't thin kit turns green. Unless you have something in there and the carotenoids are 'indicating' (no idea if they do, something to try...) Like Cabbage and Beetroot do.

Potatoes do not have chlorophyll... well unless you see some green bit in it.
 
Back
Top