What is the effect of cooking broccoli with baking soda?

Cooking broccoli with baking soda can indeed cause color change, specifically leading to a duller, olive-green hue rather than the vibrant green it maintains when cooked without additives. This transition occurs due to the alkaline nature of baking soda, which interacts with the chlorophyll in broccoli. While chlorophyll is responsible for the green color of vegetables, the alkalinity from the baking soda alters its structure, resulting in a less appealing color.

On the other hand, using baking soda does not enhance the nutritional value of broccoli. The changes brought about by cooking with baking soda can also negatively impact the overall texture of the vegetable, potentially making it mushy rather than retaining its desirable crispness. Therefore, the primary notable effect of using baking soda while cooking broccoli is its tendency to alter the color, leading to the less visually appealing outcome.