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Why are blanched vegetables greener?
Original: Yun Wuxin
Everyone has noticed this phenomenon: blanching green leafy vegetables in water, the color will become more green
.
.
But have you ever thought about it: why is there such a change?
The founder of Molecular Gastronomy, Erwin Teas, gave an explanation: There is a gap in the cell, and there is some air
.
When put into boiling water, the air expands and escapes due to heat, but it does not leave the vegetables.
Some of it attaches to the surface of chlorophyll, forming tiny "magnifying glasses" in the water, which is equivalent to increasing the visual effect of chlorophyll
.
.
When put into boiling water, the air expands and escapes due to heat, but it does not leave the vegetables.
Some of it attaches to the surface of chlorophyll, forming tiny "magnifying glasses" in the water, which is equivalent to increasing the visual effect of chlorophyll
.
After posting this content on Weibo, a netizen asked: What's the point of taking it out and putting it in ice water after it's cooked?
It starts with how the greens of vegetables are formed
.
.
The green color of vegetables comes from chlorophyll
.
Among chlorophyll are porphyrins, which are "one-of-a-kind" molecules consisting of dozens of carbon, hydrogen and nitrogen atoms forming a large ring
.
There is a magnesium ion in the middle of the porphyrin in chlorophyll.
When the light shines on the chlorophyll, the porphyrin with magnesium ions will absorb the light of other colors and only reflect the green light back, so what we see is green
.
.
Among chlorophyll are porphyrins, which are "one-of-a-kind" molecules consisting of dozens of carbon, hydrogen and nitrogen atoms forming a large ring
.
There is a magnesium ion in the middle of the porphyrin in chlorophyll.
When the light shines on the chlorophyll, the porphyrin with magnesium ions will absorb the light of other colors and only reflect the green light back, so what we see is green
.
After the vegetables are cooked, if they do not cool down (put them in ice water or spread them out to cool), it is equivalent to continuing to heat them
.
Prolonged heating can cause some cells to rupture, releasing their contents
.
These "cellular contents" contain acidic substances that dissociate hydrogen ions in water
.
The hydrogen ions will compete with the magnesium ions in the porphyrin
.
Although magnesium ions are the natives of porphyrin rings, and their combat effectiveness is stronger, they can't stand the amount of hydrogen ions and they are endlessly messing around, and there are always some who escape
.
Porphyrins without magnesium ions lose their ability to "completely absorb non-green light", and light with more colors is reflected and mixed into other colors
.
.
Prolonged heating can cause some cells to rupture, releasing their contents
.
These "cellular contents" contain acidic substances that dissociate hydrogen ions in water
.
The hydrogen ions will compete with the magnesium ions in the porphyrin
.
Although magnesium ions are the natives of porphyrin rings, and their combat effectiveness is stronger, they can't stand the amount of hydrogen ions and they are endlessly messing around, and there are always some who escape
.
Porphyrins without magnesium ions lose their ability to "completely absorb non-green light", and light with more colors is reflected and mixed into other colors
.
The least popular of the six major types of tea is called "yellow tea", and the key step is to actively promote this reaction, so that the tea loses its green color, which is called "stuffy yellow"
.
.
After the vegetables are cooked, they are quickly taken out and put into ice water, which will produce two results: one is to quickly cool down to avoid cell rupture, and the other is to dilute the released hydrogen ions into more water to prevent them from entangling porphyrin and robbing magnesium ions.
's territory
.
's territory
.
When cooking vegetables, if there is a lot of water, it will not turn yellow easily, because the hydrogen ions released are quickly diluted, reducing the chance of them competing with magnesium ions
.
.
