My best guess is that some of the sugar inside the vegetables caramelizes with the heat, turning the vegetables brown.
whole grains,vegetables,fruits,oats,brown rice
potato's are
Elizabeth Burton Brown has written: 'Vegetables' -- subject(s): Cookery, Cookery (Vegetables), History, Juvenile literature, Vegetables, Cooking (Vegetables) 'Grains' -- subject(s): Cereals, Cereals as food, Cookery, Cookery (Cereals), History, Juvenile literature
yam
Some common veggies are.......... Corn, potatoes (and in the same family), water melon, cantaloupe, rice (brown or white or sweet rice), all fruits, carrots, all vegetables actually except for green leafy vegetables, green leafy vegetables ..... maybe more but that's all i found on Internet
Brown rice is better for you than white rice high in vitamins and low in starch eat it with white chicken no fat and some green vegetables and you got a very healthy meal.
There are a ton of good cholesterol lowering recipes. Grilled chicken with brown rice and vegetables is always a good fall back. Lettuce wraps with grilled chicken and vegetables is also a good one.
It is only important if you want them to be edible longer, or if the person eating them or using them doesn't want them to be brown. In the case of bananas, for instance, brown isn't bad for making banana bread. It is just kind of mushy if you want to peel and eat. Some fruits and vegetables taste different after going brown, or might start molding... so they would be very much less attractive to someone who wants to eat them.
7
the chemical nature of soap solution is basic, therefore when u wash vegetables with soap slution it reacts with stains on vegetables and turns them reddish brown.
some American vegetables are carrot, corn, peppers, brocolli,