Sweet and sour tomatoes or ketchup are popular with many people. In fact, many people do not know that tomato cooking is not only delicious, but also more nutritious. In particular, it can also reduce the loss of vitamin C in dishes.

A lot of food in cooked, in order to play a better taste and delicious, the absorption of nutrients will also be greatly improved. However, everything has its advantages and disadvantages. For example, the delicate vitamin C in food is very afraid of heat. Some experiments show that if you cook at high temperature for a long time, the vitamin C in vegetables (vegetable food) will lose about 50%, even up to 70%!

Many people know that adding vinegar to cooking can reduce the loss of vitamin C. Because vitamin C is more stable in acidic conditions and less easily destroyed. Similarly, adding acidic ingredients, such as tomatoes and ketchup, has the same effect. Studies have shown that the loss of vitamin C in cooked tomatoes is very small, and the loss will not exceed 10% during normal frying and boiling.

In addition, fried vegetables into the acid tomato and tomato sauce, but also promote the absorption of vitamin C. Xu Hui, director of the Nutrition Department of the Sixth People's Hospital of Shanghai, said that the absorption of vitamin C by the human body in the digestive (digestive food) tract depends on a selective cell, which has a characteristic of acid liking. The acid in tomato and tomato paste can stimulate this kind of cell, make it absorb a lot of vitamin C, improve the utilization rate of vitamin C.

Therefore, when we cook, why not "love color and love acid", add bright color and beautiful (beautiful food), taste sour and fragrant tomato sauce?