Carrots Turning Green in Carrot Muffins | Ask Nigella.com (2024)

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Carrots Turning Green in Carrot Muffins | Ask Nigella.com? ›

Our answer

Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color. Ipso facto, green carrots!

A past study also showed that a change in the color of the carrot was observed by applying heat at > 60 o C, the possible reason is that β-carotene in carrots started to degrade which imparts the color changes (Araya et al., 2009) .

When blue food coloring is added to this yellow base, the batter turns green. Moreover, food coloring is known to darken. This means that as the cake bakes, its emerald tinge will become even more apparent. Thankfully, there are measures you can take in order to avoid green baked goods.

And the carrot tops (AKA greens, AKA leaves) have a similar nutritional profile to carrots; they are rich in vitamin A, C, K, and potassium. Don't toss those greens. Reduce food waste by using the whole carrots and their leafy tops. Carrot tops can be used in soups, salads, and pesto, and you can also saute them.

Our answer. The green flecks are carrot but the colour has been changed by the bicarbonate of soda (baking soda) in the mixture.

Carrots that have spoiled or gone bad will usually have an odor, a slimy texture, or dark discoloration. They may also be wilted or soft. If you see mold growing on carrots, throw them out. The white blush that forms on carrots signals that your carrots are drying out.

Wilting-carrots may wilt if stored in a n area with low humidity. Decay; sprouting-may begin to decay or sprout if stored at high temperatures. Cracks; flabby or discolored skin„these are indications of freeze damage. Yellow tips; soft spots„these are signs of age and will result in a poor flavored product.

Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.

Cooking vegetables can make the cell walls less rigid, which makes it easier to absorb certain nutrients and digest food better. For example, cooked carrots have more beta carotene, an antioxidant that can be converted to vitamin A and can improve bone, eye and reproductive health.

Does the color of carrots matter? ›

Purple carrots are high in anthocyanins, which are rich in antioxidants. Yellow carrots contain xanthophylls, which is linked to having good vision. Red carrots are a good source of lycopene, which can help fight against heart disease and some cancers.

Carrots can turn green if they come in contact with something alkaline. Baking soda is an alkaline substance. Alternatively, they could have used some of the fronds. The green part, aka fronds, which are usually discarded, are edible.

Something weird happens when you take sunflower seeds and heat them with some baking soda. sunflower seeds contain all kinds of healthy fats, proteins and anti-oxidants. and they also contain chlorogenic acid. which reacts with the baking soda and air to form a brilliant blue green pigment.

Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day. Oh and too much baking soda leaves a metallic aftertaste.

Why do sweet potato muffins turn green? If you use light colored sweet potatoes, they are prone to turn slightly green when baked in muffins. They are still 100% edible.

This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.