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Tweeted twitter.com/#!/StackCooking/status/649295893812875264
Corrected the name of the chemical
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edit approved Aug 31, 2015 at 8:44
Joe McMahon
edit approved Aug 31, 2015 at 8:44
Joe McMahon
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Does anthrocyclinanthocyanin still exist once the purple beans have changed to green during cooking?

When purple beans are cooked and they turn green I understand that is because the anthrocyclinsanthocyanins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean there is no anthrocyclinanthocyanin remaining?

Does anthrocyclin still exist once the purple beans have changed to green during cooking?

When purple beans are cooked and they turn green I understand that is because the anthrocyclins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean there is no anthrocyclin remaining?

Does anthocyanin still exist once the purple beans have changed to green during cooking?

When purple beans are cooked and they turn green I understand that is because the anthocyanins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean there is no anthocyanin remaining?

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Sue Edwards
Sue Edwards
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Does anthrocyclin still exist once the purple beans have changed to green during cooking?

When purple beans are cooked and they turn green I understand that is because the anthrocyclins are only purple in an acidic environment. So, when the beans turn green after cooking does that mean there is no anthrocyclin remaining?