Vinegar is a common condiment in our daily lives, and we often use it in cooking. For women, consuming vinegar can also bring many health benefits. Although we often eat vinegar, we seem to not know how to consume it in the healthiest way. In fact, there are 5 foods that are perfect matches for vinegar, and eating them together can better enhance the health effects of vinegar.
Eggplant and purple cabbage
These purplish-red vegetables are rich in anthocyanins, which have strong antioxidant capabilities, helping to eliminate free radicals in the body and reduce inflammation. When cooking these vegetables, adding vinegar can make the dish's color brighter and more vibrant, enhancing the appetite.
Lotus root
Sliced lotus root or potatoes quickly turn brown. This is because the polyphenols in the lotus root or potatoes are oxidized under the catalysis of polyphenol oxidase. Acid can inhibit the activity of polyphenol oxidase, so sliced lotus root or potatoes can be soaked in clear water with added vinegar to prevent discoloration.
Bean sprouts and potatoes
Both of these foods are rich in Vitamin C. Vitamin C is relatively stable in an acidic environment. Adding a little vinegar during cooking can effectively reduce the loss of nutrients and also make the texture crispier.
Pork ribs
Pork ribs are rich in calcium, but this calcium mainly exists in the form of compounds and is not easily dissolved during stewing. Adding a little vinegar when stewing pork ribs can promote the dissolution of calcium from the bones, making it easier for the body to absorb.
Kelp
Vinegar can be added when stewing kelp because kelp contains colloids such as alginic acid. These substances are insoluble in water. Adding a little vinegar can break down these colloids that block water from entering, allowing the kelp to be stewed quickly.