It is important to preserve as much natural color as possible when cooking vegetables. Because customers may reject or accept a vegetable on the basis of its appearance, it can be said that its visual quality is as important as its flavor or nutritional value.
Pigments are compounds that give vegetables their color. Different pigments react in different ways to heat and to acids and other elements that may be present during cooking, so it is necessary to discuss them one at a time.Table 16.1 summarizes this information.
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