Cooking vegetables with wok can reduce the loss of vitamin C in vegetables. Researchers to cucumber, tomatoes, vegetables, cabbage and other seven kinds of fresh vegetables to do experiments. The results found: the use of wok cooked dishes, save vitamin C content was significantly higher than the use of stainless steel pot and non-stick pan. Researchers believe that from the increase in human vitamin C intake and health considerations, should be preferred pot cooking vegetables. Although the aluminum pot cooking can retain more vitamin C, but easy to dissolve out of the aluminum adverse health.
In addition, when the cooking fried salt when the salt is not cooked when the salt can save more vitamin C, but also reduce the water in the vegetable oozing, to ensure its taste fresh. Often use wok cooking, to prevent iron deficiency anemia benefit.