Colour and Cooking: Flavonoids

Appears in

Published 2014

About

This general term embraces some groups of pigments whose names invite confusion: flavones, flavanols, etc.

Flavones occur in what are thought of as ‘white’ vegetables—white onions, potatoes, cauliflower, and white cabbage are all examples—and may in certain circumstances produce a yellowish or brown colour. If this occurs because of cooking the vegetables in ‘hard’ (in slightly alkaline water), a little lemon juice will deal with the problem.

Tea contains a common flavone, quercetin, and this is why it becomes slightly paler when a slice of lemon is put into it.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Colour and Cooking

The licensor does not allow printing of this title

Colour and Cooking: Flavonoids

Become a Premium Member to access this page

$4.99

$39.99

Part of