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The green vegetable gets its colour from chlorophyll, and while cooking chlorophyll is exposed to other ingredients making it yellow and pale. Here are some hacks to retain their original colour. 

Hacks to make your green vegetables retain their bright colour while cooking 

The green vegetable gets its colour from chlorophyll, and while cooking chlorophyll is exposed to other ingredients making it yellow and pale. Here are some hacks to retain their original colour.&nbsp;

Have you ever noticed green vegetables turn pale or yellowish in colour while cooking? Here are some simple hacks to retain their green colour.&nbsp;
<ul>
<li>Blanching vegetables tend to retain their original colour, infact, they become brighter than their original colour.</li>
<li>Using vinegar or lime juice while boiling vegetables keeps them green. Just add a few drops to boiling water before adding the veggies.</li>
<li>Boiling the greens with baking soda reduces the acidity of the water and slows down the discolouration process of the vegetables.</li>
<li>Cut down the cooking time, make sure to cook green vegetables for about 5-6 minutes only.</li>
<li>Always make sure to consume fresh dishes to enjoy the authentic taste of your greens.</li>
</ul>
Also watch: <a href="https://www.editorji.com/lifestyle-news/food/food-storage-tips-list-of-vegetables-you-should-never-refrigerate-1657276912167">Food storage tips: List of vegetables you should never refrigerate</a>

Confirming the age-old adage, scientists have found that green&nbsp;leafy vegetables are the key to better heart health.&nbsp;
The team from&nbsp;New Edith Cowan University notes that&nbsp;eating just one cup of nitrate-rich vegetables every day can significantly reduce the risk of heart disease.
Participants who regularly ate nitrate-rich foods, including leafy greens, radish, turnip and beetroots, had lower blood pressure and&nbsp;were less likely to be diagnosed with heart disease many years later.
Examining data of over 50,000 people in a 23-year-long Danish study, they found a 12-26 per cent reduction in cardiovascular disease risk.
Writing in the&nbsp;European Journal of Epidemiology, the scientists clarified that eating one cup of raw (or half a cup of cooked) nitrate-rich vegetables was optimal for this purpose and eating more or taking supplements 'didn't seem to give any additional benefits.'

A cup of green leafy vegetables a day keeps heart disease risk at bay: study

Green&nbsp;leafy vegetables are the key to better heart health: study
Eating 1 cup of nitrate-rich food daily can reduce heart disease risk
Nitrate-rich foods: leafy greens, radish, turnip, beetroots
Lower BP, 12-35% less likely to be diagnosed with heart disease
1 cup raw or half cup cooked nitrate-rich veggies enough

Confirming the age-old adage, scientists have found that green&nbsp;leafy vegetables are the key to better heart health.&nbsp;
The team from&nbsp;New Edith Cowan University notes that&nbsp;eating just one cup of nitrate-rich vegetables every day can significantly reduce the risk of heart disease.
Participants who regularly ate nitrate-rich foods, including leafy greens, radish, turnip and beetroots, had lower blood pressure and&nbsp;were less likely to be diagnosed with heart disease many years later.
Examining data of over 50,000 people in a 23-year-long Danish study, they found a 12-26 per cent reduction in cardiovascular disease risk.
Writing in the&nbsp;European Journal of Epidemiology, the scientists clarified that eating one cup of raw (or half a cup of cooked) nitrate-rich vegetables was optimal for this purpose and eating more or taking supplements 'didn't seem to give any additional benefits.'

green vegetables

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