Can vegetables and vinegar be eaten together?

　　Can vegetables and vinegar be eaten together?

　　Nutritional value of green vegetables 1: Providing nutrition and strengthening the body. Green vegetables are one of the vegetables richest in vitamins and minerals. If an adult eats 500 grams of green vegetables every day, it can meet the vitamins, carotene, calcium, iron, etc. needed by the human body. It provides material conditions to ensure the physiological needs of the body and helps to enhance the body's immunity.

　　Maintain the elasticity of blood vessels. Green vegetables contain a large amount of crude fiber. After it is combined with fat in the human body, it can prevent the formation of plasma cholesterol and promote the excretion of cholesterol metabolite bile acid from the body to reduce the formation of atherosclerosis and maintain the elasticity of blood vessels.

　　moist skin , delay aging. Green vegetables contain a large amount of carotene (1 times more than beans, 4 times more than tomatoes and melons) and vitamin C. After entering the human body, it can promote the metabolism of skin cells.； Prevent rough skin and pigmentation and make skin bright and clean. Slow down aging.

　　Anti-cancer and anti-cancer vitamin C contained in green vegetables will form a "hyaluronic acid inhibitor" in the body. This substance has anti-cancer effects and can deactivate cancer cells. In addition, the crude fiber contained in green vegetables can promote large intestine peristalsis, increase the excretion of toxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

　　Stir-fried vegetables and vinegar will lose nutrients if eaten together

　　The chlorophyll in vegetables is extremely unstable when heated under acidic conditions. The magnesium ions in its molecules can be replaced by oxygen ions in the acid, resulting in a dull olive pheophytin, whose nutritional value is greatly reduced.

　　When cooking, it is advisable to stir-fry quickly over high heat under neutral conditions to maintain the bright green color of vegetables and reduce the loss of nutrients.