Put in seasoning keep vitamin C

Late add bit of vinegar with ginger, garlic salt

Fan Zhigong RuanGuangFeng China agricultural university college of food

China's traditional Chinese medicine to

        Vitamin C is essential vitamins, is one of the biggest a vitamin of body requirement, but easy to loss or destruction in cooking. Recently some studies have found that some of the cooking seasoning, will also affect the vitamin C in vegetables.

        Salt may "sabotage" the main composition of salt is sodium chloride. Tongji university researchers found that add salt when cooking, will cause and vitamin C in vegetables by partial destruction; And add salt, the more the greater the loss of vitamin C in vegetables. The reason may be that when cooking salt formation of hypertonic solution leaching out of vc in the cells, making it easier to contact with some oxidase, more prone to oxidation. At the same time, the salt successively different, influence is different also, salt can make vitamin C first seepage quantity increased, the loss is bigger.

        Suggestion: after less salt, salt when cooking. Best food quickly out of the pot add salt, is beneficial to preserve vitamin C in vegetables.

        Soy sauce and vinegar is "protector" vinegar is acid. Vitamin C in alkaline conditions special is not stable, easy to be destroyed, but it is relatively stable in acidic conditions. Appropriately when cooking dishes, add bit of vinegar, not only make the crisp delicious, but also can prevent vitamin is destroyed. In addition, vinegar can increase mineral composition of dissolved calcium, iron, phosphorus, raise the utilization ratio of food nutrition and the absorption of human body.

        Researchers from the national university of Singapore, found that the fermentation soy sauce contains natural antioxidants, like flavonoids, etc. China agricultural university, researchers found that fermented vinegar also contains some antioxidants. These antioxidants to help prevent be oxidized vitamin C, can enhance the effect of vitamin C at the same time.

        Suggestion: do the dishes, you can appropriate add some vinegar and soy sauce. But should pay attention to, must be after fermentation of varieties.

        Green ginger garlic can reduce the losses of vc onion ginger garlic seasoning is often used. Studies have found that green ginger garlic has a strong oxidation resistance, cooking, add some green ginger garlic can have the effect of antioxidant, beneficial effects and reduce vitamin C was damaged.

        Proposal: cooking time can match point adequate green ginger garlic in order to protect the vitamin C. Wait star aniseed, Chinese prickly ash, aniseed also has the same effect.

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