In summer, cold dishes became a favorite of many people. Put some vinegar in the salad when seasoning, not only increase the refreshing feeling, increase appetite, but also promote the absorption of vitamin C in vegetables.
This is because vitamin C is absorbed in the digestive tract by a selectively absorbed cell. This cell is characterized by its acidity. Acetic acid in vinegar stimulates the cell and allows it to absorb a large amount of vitamin C. Most of the vegetables rich in vitamin C are acidic foods, and vinegar is also acidic. The combination of "two acids" produces a catalytic effect and can increase the utilization of vitamin C.
Among various vegetables, the contents of vitamin C such as green peppers, tomatoes, and cauliflower are high, especially cauliflower, and the content of vitamin C in 100 g of cauliflower reaches 80 mg. However, vitamin C is particularly afraid of heat, it is easily destroyed at high temperatures, so in order to ensure that these vegetables in the vitamin C can be absorbed as much as possible by the body, it is best to have cold salad. For vegetables that cannot be eaten raw, such as cauliflower, you can simmer for a little while, add a little vinegar when you are cold, and it will both taste good and protect vitamin C.
It should be noted that it is best not to add monosodium glutamate or chicken essence during the cold season. Both seasonings are glutamic acid. Glutamate is an alkaline substance. If it is added, it will react with acetic acid in vinegar. It cannot help vitamin C absorption. To taste seasoning, you can use your brains in vinegar. Nowadays, there are many types of vinegar, such as health vinegar, and a hint of sweetness. The sweet and sour mix of cold dishes is very tasty.
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