What characteristic of anthocyanins means they are prone to leaching out during prolonged boiling?
Answer
They are water-soluble
The vulnerability of anthocyanins during cooking, especially when simmering in liquid, is primarily due to their nature as being water-soluble compounds. This means that when the carrots are submerged in boiling water for an extended period, the pigments readily dissolve and diffuse out of the carrot flesh and into the surrounding liquid. Since the goal for maximizing nutritional yield is to keep the pigment within the consumed food, this solubility mandates using minimal water contact or very rapid cooking techniques, contrasting sharply with the continuous exposure present during slow simmering or stewing.
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