system. Each chlorophyll molecule is made up
of two parts. One is a ring of carbon and
nitrogen atoms with a magnesium atom at the
center, quite similar to the heme ring in the
meat myoglobin pigment (p. 133). This ring
portion is soluble in water, and does the work
of absorbing light. The second part is a fat-
soluble tail of 16 carbon atoms, which anchors
the whole molecule in the chloroplast
membrane. This part is colorless.
These complex molecules are readily
altered when their membrane home is
disrupted during cooking. This is why the
bright green of fresh vegetables is fragile.
Ironically, prolonged exposure to intense light
also damages chlorophylls. Attention to
cooking times, temperatures, and acidities are
thus essential to serving bright green
vegetables (p. 280).
Yellow, Orange, Red Carotenoids
Carotenoids are so named because the first