In many traditional recipes, it is noted that to preserve the color of green vegetables, they must be boiled

In many traditional recipes, it is noted that to preserve the color of green vegetables, they must be boiled with salted water. However, Heston Blumenthal, the famous culinary alchemist, showed that everything depends not on table salt, but on other factors. Which ones?

This is a very interesting question indeed. All suggestions that vegetables should be boiled in highly salty boiling water amazed the inquisitive mind of the alchemist and the excellent cook. He found out that the enzyme responsible for the destruction of color is an enzyme, which actively acts in warm water and is destroyed in boiling water. Therefore, if you immerse vegetables in already boiling water, it is more likely that they will not lose their color. Vegetables also lose color due to the calcium in the water. Adding salt to the water (and mostly hard water comes from the tap) allows you to neutralize calcium and preserve the color of vegetables.