It is not advisable to use monosodium glutamate and chicken essence in salad

August 12, 2021

Hot days, people like to eat cold dishes. When making salad dishes, it is best to use vinegar to season them. This will not only increase appetite, but also promote the body's absorption of vitamin C in vegetables.

Vitamin C in the digestive tract is absorbed by the body is a selective absorption of cells, this cell has a characteristic, that is, acid, and acetic acid in vinegar can just stimulate the cells to absorb large amounts of vitamin C. In addition, rich in vitamins C vegetables are generally sour foods, and vinegar is also sour. The combination of the two "acids" will produce a catalytic effect, which can increase the body's absorption and utilization of vitamin C.

Studies have found that in various vegetables, green peppers, tomatoes, cauliflower, vitamin C content is relatively high, especially cauliflower, contains 80 mg of vitamin C per 100 grams of cauliflower. However, vitamin C is easily destroyed at high temperatures, in order to ensure The vitamin C in vegetables can be absorbed and utilized as much as possible by the human body. The best choice is to eat cold dishes. Some dishes can not be eaten raw, such as cauliflower, you can first boiled with boiling water, and then cold.

It should be noted that if vinegar is used to cool salad dishes, then MSG or chicken essence should not be added, because MSG and chicken essence are rich in glutamic acid. It is an alkaline substance that neutralizes acetic acid in vinegar. The reaction is not conducive to the body's absorption of more vitamin C.

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