Cooking vegetables in iron pots can reduce the loss of vitamin C in vegetables. Seven kinds of fresh vegetables such as cucumber, tomato, green vegetables and cabbage were used in the experiment. The results showed that the vitamin C content of dishes cooked in iron pot was significantly higher than those cooked in stainless steel pot and non stick pot.
Cooking vegetables in iron pots can reduce the loss of vitamin C in vegetables, according to a study. Seven kinds of fresh vegetables such as cucumber, tomato, green vegetables and cabbage were used in the experiment. The results showed that the vitamin C content of dishes cooked in iron pot was significantly higher than those cooked in stainless steel pot and non stick pot.
In addition, adding salt when the vegetables are cooked can save more vitamin C than when they are not cooked, and can also reduce the leakage of water in the vegetables to ensure their fresh and tender taste. It is beneficial to prevent iron deficiency anemia to stir fry vegetables in iron pot.