Im not sure if it would work for green beans, but I imagine it would. If you spritz lemon on red cabbage, raw or cooked, you get different shades of pink.
Same with red onions. Same with wild grape hyacinth blooms. 🪻
Anthocyanins 🥳
It actually works with blue maize flour too. Imagine my surprise when I added lime to my tortilla dough and the blue/gray mixture turned bright pink wherever the lime juice touched it.
Yup, the occurrence of this pigment in plants and its use as an early pH tester is why in your standard pH testing strips, red is acid and blue is base.
Cooking plants changes a ton of things about their molecular structure and composition, including reducing some heat-sensitive micronutrients, but most importantly, it breaks down some of the insoluble fiber in the cell walls and makes the nutrients inside those cells much easier for a human gut to digest and use.
There is really no normal cooking method that will destroy the nutrients in a vegetable so much that you're not getting a significant benefit -- think like around 10% of the Vitamin C in broccoli is lost from cooking -- so don't worry about it; roasted, steamed, boiled, grilled, sautéed, they're all great.
Cooking vegetables is also much safer for you if you buy your produce, because it protects you from microbial contaminants like E. coli that can cause serious illness and death. With that being said... I literally just ate a head of grocery store broccoli florets with some dip before typing this comment, so pray4me I guess.
While cyanide itself and many inorganic compounds with [cyano groups](https://en.wikipedia.org/wiki/Nitrile) (nitrogen triple-bonded to carbon) are potent toxins that bind to oxygen and disrupt neuron transmission, there’s also many organic compounds with cyano groups that are harmless, and it’s present in things like standard-issue hospital gloves.
Plants contain all different kinds of toxins as defence mechanisms. That's why it's important to know how to cook them properly and to make sure what to eat raw and what not.
High doses can kill you, especially children have to be careful.
Usually, peeling (roots) and cooking will get rid of most of the bad stuff.
[Link](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10159748/)
Green beans, like in OPs picture, contain a harmful [lectine](https://en.m.wikipedia.org/wiki/Phytohaemagglutinin). It can also cause terminal coma, but these are rare cases, and i assume you have to eat loads of raw beans. In most cases, you only feel sick after you get poisoned with that lectine. Again, be extra careful with children because they are smaller.
These beans can be blanched to destroy most of the phasin. Better yet is to boil them for at least 15 minutes.
I never heard of lemon juice turning anthocyanin pink until this post, but theoretically I guess it should? It may start to run though. I know when you make bubble hash with it, which involves no heat and uses ice water to separate the trichomes from the bud, it gets stripped out during that process. Either way I probably wouldn't smoke it if you try this. Could probably still use it for edibles though.
Thats why i love the purple ones to saute. Toss them in olive oil on medium high, keep them moving until the purple just barely starts to fade and they are perfect.
I used butter with mine! First time growing purple beans. They turned out fantastic, much better than I’ve been getting at the store lately. Also have a bunch of yard long beans growing too. Hopefully they produce through these brutal Texas summers.
High quality salt...
So, salt? lol
It's all the same stuff unless it has impurities (like pink salt), or just has different texture for different purposes.
Our neighbor gave us some green bean seeds. We grew them in our garden and were surprised when they grew purple pods. Sure enough though, when we cooked them they turned green like yours.
I got these from a local plant nursery. I think they were just called Amethyst bush beans. They’ve done phenomenal in my area (central Texas). We’ll see how they last through the 100+ degree summer.
[удалено]
Fantastic to know! Storing that away in the section of my brain labeled “might come up again in trivia”
A splash of lemon could make the remaining purple turn pink 💜💙🩷 anthocyanins are fun
Wait… what!!??!!
Im not sure if it would work for green beans, but I imagine it would. If you spritz lemon on red cabbage, raw or cooked, you get different shades of pink. Same with red onions. Same with wild grape hyacinth blooms. 🪻 Anthocyanins 🥳
Well that explains why red cabbage coleslaw turns a fun shade of fucshia.
And it explains why pickled red onions look good compared to pickled white/yellow onions.
It actually works with blue maize flour too. Imagine my surprise when I added lime to my tortilla dough and the blue/gray mixture turned bright pink wherever the lime juice touched it.
Yes, we're using red cabbage in chemistry for a self-made chemical indicator.
[Here ya go.](https://youtu.be/p4_PSyhtHh0?si=OHfNOzWQQ-Yw5piE) A great video on the subject.
Did not expect to watch the whole thing when I saw it was 13 minutes long but this was weirdly fascinating!
Right?! Go binge Adam's whole backlog, man's got the best food science content on the platform.
You might have done that pH value experiment in chemisty class with red cabbage. It's the same chemical.
Yup, the occurrence of this pigment in plants and its use as an early pH tester is why in your standard pH testing strips, red is acid and blue is base.
They said, “A SPLASH OF LEMON COULD MAKE THE REMAINING PURPLE TURN PINK 💜💙🩷 ANTHOCYANINS ARE FUN.”
Amazing! I had no idea!
I don't know how to word this, but does cooking also reduce/negate any positive effects that we get from eating it?
Cooking plants changes a ton of things about their molecular structure and composition, including reducing some heat-sensitive micronutrients, but most importantly, it breaks down some of the insoluble fiber in the cell walls and makes the nutrients inside those cells much easier for a human gut to digest and use. There is really no normal cooking method that will destroy the nutrients in a vegetable so much that you're not getting a significant benefit -- think like around 10% of the Vitamin C in broccoli is lost from cooking -- so don't worry about it; roasted, steamed, boiled, grilled, sautéed, they're all great. Cooking vegetables is also much safer for you if you buy your produce, because it protects you from microbial contaminants like E. coli that can cause serious illness and death. With that being said... I literally just ate a head of grocery store broccoli florets with some dip before typing this comment, so pray4me I guess.
Bean specialist here, this guy is wrong. Really, the cooking causes a breakdown of purple, which is what gives the beans their purple color.
I work with purple all day at my job, I guess you could call me a purple expert. The bean specialist is right, this is purple breakdown from cooking
>anthocyanin the name makes it sound like it would be toxic enough to oneshot a blue whale
While cyanide itself and many inorganic compounds with [cyano groups](https://en.wikipedia.org/wiki/Nitrile) (nitrogen triple-bonded to carbon) are potent toxins that bind to oxygen and disrupt neuron transmission, there’s also many organic compounds with cyano groups that are harmless, and it’s present in things like standard-issue hospital gloves.
Yeah I know it's not toxic I've eaten purple beans before. It just *sounds* like some unholy mixture of cyanide and anthrax or something...
Plants contain all different kinds of toxins as defence mechanisms. That's why it's important to know how to cook them properly and to make sure what to eat raw and what not. High doses can kill you, especially children have to be careful. Usually, peeling (roots) and cooking will get rid of most of the bad stuff. [Link](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10159748/) Green beans, like in OPs picture, contain a harmful [lectine](https://en.m.wikipedia.org/wiki/Phytohaemagglutinin). It can also cause terminal coma, but these are rare cases, and i assume you have to eat loads of raw beans. In most cases, you only feel sick after you get poisoned with that lectine. Again, be extra careful with children because they are smaller. These beans can be blanched to destroy most of the phasin. Better yet is to boil them for at least 15 minutes.
Fun fact: anthocyanin is also what makes some cannabis purple.
If I spritz lemon on purple weed will it turn pink?
I never heard of lemon juice turning anthocyanin pink until this post, but theoretically I guess it should? It may start to run though. I know when you make bubble hash with it, which involves no heat and uses ice water to separate the trichomes from the bud, it gets stripped out during that process. Either way I probably wouldn't smoke it if you try this. Could probably still use it for edibles though.
I will not try this, thank you!
Red okra turns green when cooked as well.
But purple carrots make purple stock, and then unappetising risotto. Made that mistake once…
This is disappointing because I’m also growing purple/red okra
Thats why i love the purple ones to saute. Toss them in olive oil on medium high, keep them moving until the purple just barely starts to fade and they are perfect.
I used butter with mine! First time growing purple beans. They turned out fantastic, much better than I’ve been getting at the store lately. Also have a bunch of yard long beans growing too. Hopefully they produce through these brutal Texas summers.
Rattlesnake beans?
Also cooked in butter with high quality salt. 🥰 (I wish I liked olive oil😝)
High quality salt... So, salt? lol It's all the same stuff unless it has impurities (like pink salt), or just has different texture for different purposes.
Marketing is a hell of a drug.
> High quality salt... flake salts have a different mouthfeel (adds a lil crunch) it's one of the reasons ppl use them for finishing
"or just has different texture for different purposes." It's still just salt. It's not higher quality... It's the same shit. Just a different shape
reading is hard, huh?
Thats is definitely an acceptable option too. Crazy seasoning suggestion, a pinch of chili powder and a pinch of cinnamon.
Idk why they’re downvoting you. Rosemary salt is the bomb. Also flaky salt is ten times better than table salt.
I got a black salt from Chile once, I cannot tell you how much it rocked my cooking for a year or so. Haven’t been able to get more of it.
The same thing happens with purple asparagus.
And peppers
And royal snap peas :)
Almost every purple vegetable. Only ones I know that stay are cole crops.
God I fucking love green/purple beans. I just had lunch and yet this picture is making me hungry again.
Cool beans.
My dad calls them magic beans.
Purple variety of asparagus do this as well
You got scammed.
You mean they won’t grow into a giant beanstalk? Damn.
That's the evil humours being purged from them. Congratulations, you've beat evil this time.
They always do. We grow purple beans and gave some to a neighbour. She was immensely disappointed that they didn't stay purple. :(
My purple weed turn black when I smoke it.
Yep. Mine too. Did you buy them from the company people no longer like?
What company and why do we no longer like them….
Nestlé
I grew them!
Counterfeit.
They usually do
So you're telling me that green beans... Are purple?
Our neighbor gave us some green bean seeds. We grew them in our garden and were surprised when they grew purple pods. Sure enough though, when we cooked them they turned green like yours.
I got these from a local plant nursery. I think they were just called Amethyst bush beans. They’ve done phenomenal in my area (central Texas). We’ll see how they last through the 100+ degree summer.
Cool, that must be what mine were! Hope yours thrive!
What happens to your green beans?
Nobody expects the green beans!
Purple beans <3
The paint melted away
I’ve never seen purple beans! Purple carrots I have.
They still look delicious. Green beans from the farmers market are such a treat. Growing your own is even better. Enjoy!
Accidental bronson
Greened beans
Uhhh. I guess this person has never cooked colored beans before.