Why Does the Colour Leak out of Cooked Beetroot?

Answer

The colour leaks out of the beetroot when cooked because of exposure to high temperatures. Usually, the red pigment called betalain is stored in the cell vacuoles. However, these are broken down by heat and released when the beetroot is cooked.
Q&A Related to "Why Does the Colour Leak out of Cooked Beetroot"
Mainly because as you cook beets the pores in the beets open and the liquid leeches out, there is no way to stop this, the best way is not to cut them at all, wash them boiled them
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Well the only reason I can think of is that as it gets colder the vegtable shrinks and as a result squeezes the juice out. I dunno though, its a bit of an 'airy fairy' explaination.
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The water will expand too. This will have a disruptive effect on any membrane in its way. To make things worse, lipids become more fluid as temperature goes up (so the membranes become
http://www.studentcentral.co.uk/GCSE/Biology/Green...
and other sorts of lipids A phospholipid molecules alwayshas two parts:c• a 'head' that is known as hydrophilic as it will mix with water but not with fat• two 'tails' that
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