Will blanching green vegetables in water containing baking soda help them keep their bright green color?
Adding baking soda to blanching or cooking water of vegetables is not a recommended practice. While alkaline additives, like soda, may help retain the green color, they cause changes in texture and loss of nutrients that are not desirable.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009