Can I first apologise for being unable to send the authors a thank-you message after receiving some wonderful papers. Apparently I can't thank an author unless it was the same one I approached initially. Something about the way researchgate is structured. But thanks in particular for the fascinating volcano and water chemistry papers!
My question is puzzling me, and perhaps a botanist could help to answer it, or someone clued in on vegetables: I obtained a wonderful Italian, kale-like vegetable with flat dark green leaves called "Tuscan cabbage", (cavolo nero, Acephala - brassica oleracea) and a wonderful, similar size and presentation of a spinach-like vegetable "Silverbeet" (beta vulgaris, Fordhook Giant variety). Both vegetables have whitish stems and big, dark green flattish leaves.
When raw, the Tuscan Cabbage tastes like a salty, iron rich cooked spinach. But when boiled briefly, it loses all flavour.
When raw, Silverbeet has a very mild, almost flavourless presentation in a salad. Yet when boiled, it has a salty, iron rich flavour ...like raw Tuscan Cabbage.
The two vegetables are fascinating similar in flavour and appearance..can anyone explain the opposite results in terms of their chemistries? :D
It’s fascinating how Tuscan cabbage (cavolo nero) and silverbeet (Swiss chard) reveal such different flavors when raw and cooked, even though they appear similar. This has everything to do with the unique chemical compositions of each vegetable and how these compounds change with heat.
Tuscan Cabbage (Cavolo Nero, Brassica oleracea var. Acephala)
Tuscan cabbage is part of the Brassica family, like kale, and is rich in sulfur-containing compounds called glucosinolates. When raw, these compounds give Tuscan cabbage a distinctive, slightly bitter and earthy taste, along with iron-like notes, which may come from its mineral content.
However, when you boil Tuscan cabbage, these glucosinolates begin to break down and release sulfur-containing compounds, which volatilize into the air. This diminishes the bitter, slightly "iron" taste you experience when it’s raw. Additionally, minerals like potassium can leach into the boiling water, further reducing the vegetable’s salty flavor and intensity.
Silverbeet (Swiss Chard, Beta vulgaris)
Silverbeet, a type of chard, belongs to the beet family (Beta vulgaris), and its flavor profile is milder in raw form. Its chemical composition includes different compounds like betalains (pigments also found in beets) and oxalates, which contribute to its slightly earthy but subtle taste. Unlike the glucosinolates in Tuscan cabbage, these compounds are less volatile, so cooking them intensifies certain flavors rather than diminishing them.
When silverbeet is boiled, its mild raw flavor is enhanced by the concentration of certain minerals and the release of chlorophyll-related compounds. These compounds can evoke an iron-rich taste that becomes more noticeable in cooked silverbeet, somewhat resembling the iron taste of raw Tuscan cabbage.
Why the Opposite Effect?
The main difference in flavor changes between these two vegetables boils down to:
This chemistry is why cooking brings out a more pronounced “salty, iron-rich” taste in silverbeet, while it reduces Tuscan cabbage’s intensity. It’s a great reminder of how cooking can transform flavor through the fascinating world of plant chemistry!
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