Adding some vinegar to cold dishes not only enhances the fresh and crisp flavor and stimulates the appetite, but also promotes the absorption of vitamin C from vegetables. This is because the absorption of vitamin C in the digestive tract relies on specific cells that selectively absorb nutrients. These cells have an affinity for acidity, and the acetic acid in vinegar stimulates them to absorb large amounts of vitamin C. Additionally, most vegetables rich in vitamin C are acidic, and vinegar is also acidic. The combination of these two acids creates a catalytic effect that improves the utilization of vitamin C.
Among various vegetables, green peppers, tomatoes, and cauliflower are particularly high in vitamin C. Cauliflower, in particular, contains up to 80 milligrams of vitamin C per 100 grams.
However, vitamin C is highly sensitive to heat and can be easily destroyed at high temperatures. Therefore, to maximize the absorption and utilization of vitamin C from these vegetables, it is best to eat them raw in cold dishes. For vegetables that cannot be eaten raw, such as cauliflower, you can blanch them briefly before making a cold dish. Adding vinegar to the mix will not only provide a crisp texture but also help preserve the vitamin C.
It's important to note that you should avoid adding monosodium glutamate (MSG) or chicken essence to cold dishes. Both of these seasonings contain glutamate, which is an alkaline substance. If added, it will neutralize the acetic acid in the vinegar, preventing the vinegar from aiding in vitamin C absorption. For seasoning, you can experiment with different types of vinegar. Nowadays, there is a wide variety of culinary vinegars available, such as health-oriented vinegars that have a slight sweetness. The sweet and sour taste makes for a delicious cold dish.