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Chlorophyll
Chlorophyll, the pigment responsible for giving bright green colour to the vegetables, is very unstable and undergoes changes in colour which are often considered to be undesirable. Have you ever noticed the colour change in spinach when boiled in water? Yes, the green colour of the spinach turns to olive green and then to brown when the leaves are cooked for long. Basically, chlorophyll changes to olive green colour and then to brown when the food is heated and the reaction is faster in acid solutions. When a vegetable becomes olive green on cooking, the chlorophyll gets converted to pheophytin
Q. How mineral salts participate in enzymatic activity? Many mineral salts are cofactors of enzymes that are the substances without which enzymes do not work.
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