These foods can promote nutrient absorption.
these foods can promote nutrient absorption.
in some cooking, the function of seasoning is not only “ Seasoning & quot; So simple, they can also protect nutrition, and even promote the absorption of nutrients.
salt helps to retain water-soluble vitamins such as vitamin C. In the blanching process of vegetables, the water-soluble nutrients, such as vitamin C and B vitamins, will be lost to the pot. If salt is added to the boiling water, the vegetables will be in a relatively balanced environment, and the diffusion speed of soluble components into the water will slow down. But do not add too much salt, most of the pot water can be added to a small spoon. It should be noted that if salt is added too early in the process of cooking or stewing, it will cause the loss of nutrition and affect the taste.
starch can help reduce protein denaturation. When frying vegetables, thicken with starch to make the soup thick, starch paste surrounding the food, or when frying fish, pork chops with starch layer paste before cooking. Such a layer & lt; Protective film;, Avoid food contact with hot oil directly, so as to reduce protein denaturation and vitamin oxidation loss. At the same time, the food juice is not easy to overflow and drain, which can not only keep nutrition, but also achieve the purpose of scorched outside and tender inside, good taste.
spices such as onion, garlic, star anise and pepper
spices such as onion, garlic, star anise and pepper can reduce fat oxidation and carcinogens. This kind of spices have a common feature, that is rich in polyphenols and flavonoids, they have a strong antioxidant capacity. Adding it in the frying pan can not only add fragrance, but also slow down the oxidation of oil under high temperature, protect the nutrients in the dish, and reduce the generation of carcinogens.
vinegar can promote the dissolution of calcium. Vinegar can protect many kinds of nutrients. First, vitamin C is relatively stable under acidic conditions. Therefore, adding vinegar when frying bean sprouts or shredded potatoes can protect vitamin C from damage to a great extent. Secondly, anthocyanins can maintain their original color and color under acidic conditions, and their antioxidant activity is relatively better. Therefore, when frying purple cabbage, eggplant and other purple vegetables, you can add a little vinegar. The vinegar contains acetic acid, lactic acid and other organic acids, which can keep these vegetables bright red. Finally, acetic acid can soften the bone and promote the dissolution of calcium in the bone. Therefore, when stewing fish soup and spareribs soup, adding vinegar can make calcium dissolve into the soup and strengthen the absorption of calcium by human body.