When it comes to nutrients in vegetables, many people first think of vitamin C. Vitamin C is an essential vitamin for the body and it is also one of the most important vitamins for human body. However, one of its biggest drawbacks is "fragile": it is easily lost or destroyed during cooking. Recent studies have found that some of the spices in cooking also have an effect on vitamin C in vegetables.
Salt may "destroy"
The main ingredient of salt is sodium chloride. Researchers at Tongji University found that the addition of salt during cooking results in partial destruction of vitamin C in vegetables; the more salt added, the greater the loss of vitamin C in vegetables. The reason may be that the hyperosmotic solution formed by salt during cooking makes the vitamin C in the cell leaching out, making it easier to contact with some oxidases and more likely to be oxidized. At the same time, the effect of adding salt is different. The effect of adding salt first will increase the amount of vitamin C seepage and increase the loss.
Recommendation: When cooking, add less salt and add salt. It is best to add salt when the dish is ready to cook, which is beneficial to preserve the vitamin C in vegetables.
Soy sauce and vinegar are "protectors"
Vinegar is an acidic substance. Vitamin C is particularly unstable under alkaline conditions and is easily destroyed, but is relatively stable under acidic conditions. Add vinegar when cooking dishes, not only make the food crisp and delicious, but also to prevent the destruction of vitamins. In addition, vinegar can also promote the dissolution of calcium, iron, phosphorus and other mineral components, improve the nutrition and human body absorption and utilization.
Researchers at the National University of Singapore found that fermented soy sauce often contains natural antioxidants such as flavonoids. Researchers at China Agricultural University have discovered that fermented vinegar also contains some antioxidants. These antioxidants help prevent vitamin C from being oxidized and also enhance the effects of vitamin C.
Suggestion: When cooking, you can add some vinegar and soy sauce. But be careful, it must be a fermented variety.
Onion ginger garlic can reduce the loss
Onion ginger garlic is a seasoning that people often use. Studies have found that onion, ginger and garlic have strong antioxidant properties. When cooking, adding some onion, ginger, and garlic can play an antioxidant role, which helps to delay and reduce the destruction of dimension C.
Suggestion: When cooking, you can add green onions, ginger and garlic to protect vitamin C. Octopus, pepper and other aniseed materials have the same effect.
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