If baking soda is added to green vegetables, what intense color do they develop?

When baking soda is added to green vegetables during cooking or preparation, it causes a chemical reaction that results in the formation of chlorophyllin. This compound is a water-soluble derivative of chlorophyll, which is the green pigment found in plants. The addition of baking soda raises the pH level, making the environment more alkaline. This change in pH causes the chlorophyll pigment in the vegetables to break down and convert into chlorophyllin, which typically has a brighter and more intense green color.

The intensity of the color change can enhance the visual appeal of the vegetables. However, it is important to note that while this may improve the color, it can also lead to a loss of some nutrients, particularly if the vegetables are cooked for extended periods or at high temperatures. Therefore, while the resulting chlorophyllin offers a vivid hue, careful cooking methods should be utilized to minimize nutrient loss.