Therefore, when we are cooking, why not "sweet and sour", add bright and beautiful (beautiful food), sour and sour tomato sauce?
In addition, cooking with sour tomato and tomato sauce can also promote the absorption of vitamin C. Xu Hui, director of the Nutrition Department of the Sixth People's Hospital of Shanghai, said that vitamin C is absorbed by the body in the digestive (digestive food) path by a selectively absorbed cell. This cell has a characteristic of being sour. The acid in tomatoes and ketchup stimulates the cells, allowing them to absorb vitamin C in large amounts and increase the utilization of vitamin C.
Many people know that adding vinegar to cooking can reduce the loss of vitamin C. Because vitamin C is more stable under acidic conditions, it is less susceptible to damage. For the same reason, adding acidic ingredients such as tomato and tomato sauce has the same effect. Studies have shown that when eating tomato, the loss of vitamin C is very small, and the loss during normal frying and cooking will not exceed 10%.
After many foods are cooked, they can exert a better taste and taste, and the absorption of nutrients will be greatly improved. However, everything has its advantages and disadvantages. For example, the delicate vitamin C in food is very hot. Some experiments have shown that if cooked for a long time under high temperature, vitamin C in vegetables (vegetable food) will lose about 50%, and even reach 70%!
Many people like sweet and sour tomatoes or ketchup. In fact, many people don't know that tomato cooking is not only delicious, but also more nutritious. In particular, it also reduces the loss of vitamin C (vitamin food) C.