Cold Cuts: Add Vinegar Not Monosodium Glutamate

Cold mixed dishes add some seasonings vinegar for seasoning, not only adding a fresh and crisp feeling, enhancing appetite, but also promoting the absorption of vitamin C from vegetables. This is because vitamin C in the digestive tract is absorbed through a selectively absorbing cell, which has an acidity preference; vinegar's acetic acid stimulates this cell to absorb large amounts of vitamin C. Moreover, vegetables rich in vitamin C are often acidic foods, and vinegar is also acidic. "Two acids" combined produce a catalytic effect that can improve the utilization rate of vitamin C.

Among various vegetables,peppers,tomatoes,cauliflower have higher vitamin C content, especially cauliflower, with 80 milligrams of vitamin C per 100 grams.

However, vitamin C is particularly sensitive to heat and easily destroyed under high temperatures. Therefore, to ensure that as much vitamin C from these vegetables can be absorbed by the human body, it's best to eat them raw in a cold mixed dish. For vegetables that cannot be eaten raw, like cauliflower, blanching them first before mixing is fine; adding vinegar during the cooling process enhances both texture and protects vitamin C.

Notably,monosodium glutamate (MSG),or chicken essence should not be added when making cold dishes. These seasonings are alkaline substances, and their reaction with acetic acid in vinegar would neutralize each other, rendering the vinegar ineffective for vitamin C absorption. To season,cold salads can also taste delicious by using various types of vinegar, such as health-focused vinegars that add a touch of sweetness.