Many people like to add vinegar when cooking. However, adding it at the wrong time can actually damage the nutritional value of the vegetables. Carrots are a perfect example.
The most outstanding nutrient in carrots is carotene. After the human body ingests carotene, it can be converted into vitamin A. Vitamin A is a key nutrient for protecting vision, keeping the skin moist, and preventing aging. Unlike some other nutrients, carotene is not afraid of heat, so it is not lost during stir-frying and is even more easily absorbed by the body. However, carotene also has a weakness: it's afraid of acetic acid, because acetic acid causes it to break down. In cold salads, this isn't a big problem, as the carotene is released in smaller amounts, and the acetic acid content in vinegar isn't very high, so the carotene isn't significantly destroyed. But this is different after the carrots are heated. On one hand, after heating, a large amount of carotene is released from the carrots. On the other hand, heating speeds up chemical reactions, accelerating the breakdown of carotene. If vinegar is added at this point, the acetic acid in the vinegar will destroy the carotene, causing a loss of nutrients. Therefore, when stir-frying or stewing carrots, do not add vinegar.
Stir-fried Carrots with Eggs
Finally, red bell peppers, pumpkin, pea shoots, and celery are also rich in carotene. If you want to preserve the carotene in these vegetables, it's best not to add vinegar when cooking them with heat, such as stir-frying, boiling, or stewing.
Scrambled eggs with carrot