Ever seen white foam on chopped beetroot? Learn what causes this harmless reaction and what it means for the freshness of your vegetable.
1 Answer
Chopped beetroot develops white foam due to the presence of saponins, natural glycosides that create a soapy lather when mixed with water and air. This is a harmless reaction.
Detailed Explanation:
Beetroots contain compounds called saponins. Saponins are naturally occurring glycosides found in various plants. When beetroot is chopped, the saponins are released and come into contact with water and air. The agitation from chopping or blending causes the saponins to create a foam, similar to how soap bubbles form. The foam is white because it's composed of tiny air bubbles trapped within the saponin solution. The amount of foam can vary depending on the beetroot variety and its saponin concentration. This foaming is a natural and harmless phenomenon and does not affect the beetroot's taste or nutritional value. You can simply skim the foam off if desired.
Pro Tip:
If you find the foam excessive or undesirable, try adding a small amount of acid, like lemon juice or vinegar, to the beetroot during preparation. The acid can help to reduce the foaming action of the saponins.