Hey everyone! Quick question for you...

If I were to remove the color from certain foods (vegetables), would that ruin the nutritional value of the food?

For example, Heinz did this with their ketchup, where they removed the color and then changed it using food coloring, but the taste was the same. I am not sure what they did to remove the color though...

Thanks so much for any help!

Hi zachg,
In my opinion you would lose the water soluble nutrients, but it is only my opinion and it is not based on any knowledge.

You would be better off talking to some food technologists who just may have some method of removing colour and preserving nutrients.

Cheers

Ok great, thanks! You wouldn't happen to know by any chance where I can get in touch with a "food technologist" would you? Thanks again...

Hi zachg,



Try ringing a University, or a food manufacturer, preferably in your case someone manufacturing vegetables.

There are a lot of food technology courses in Universities so you should be able to find one fairly easy. There were a couple on HealthCastle posting some great stuff recently, one from Egypt and one from Malaysia.

Check this magazine out and see what it offers..

http://members.ift.org/IFT/Pubs/FoodTechnology/


Cheers

Hey thanks so much for the help. I'll try getting in touch with some people, I am doing this kind of last minute though haha...we'll see how it goes...

i have a tip for those of you who use food coloring to cook. an number of time i have noticed that when i use food coloring, it's hard to wash it off. i learned that if you put detergent on your hands and rub them flat on the inside of your kitchen sink, the coloring comes right off and you don't end up walking around all day with red hands.

I think by doing that, it loses some of the vegetables' nutrients. Isn't it healthier to eat food with its natural components and nutrients? For me, it's much much more delicious and good for my body.