Whether vinegar in cold celery will destroy the nutrients has always been a topic of concern for many people. In fact, adding vinegar in moderation can have a certain protective effect. The acidic substances in vinegar can inhibit the activity of oxidase, slow down the oxidative loss of vitamin C, and also play a role in sterilization and disinfection, which is conducive to maintaining the health and safety of celery. The rational use of vinegar can also enhance the flavor, flavor, and color, and retain the nutrients of celery to a certain extent.
However, it is important to note that excessive use of vinegar may result in the loss of some acid-intolerant nutrients, especially vitamin C. In addition, if the vinegar is not of good quality or stored for too long, it may contain substances that are not good for the human body, such as formaldehyde. Therefore, when serving celery cold, the amount of vinegar should be controlled in an appropriate amount, and the vinegar with reliable quality should be selected for consumption to ensure the health and nutrition of the dish.
In this matter, we should also understand the tastes and preferences of the individual. For some people who prefer a strong sour taste, adding vinegar in moderation may be necessary. However, for some people who are sensitive to sourness or do not like sourness, you can reduce the amount of vinegar used, or choose other seasonings instead, to ensure the taste without compromising nutrition. In the end, whether you add vinegar or don't add vinegar, you should choose according to your personal taste and nutritional needs, so that you can enjoy the food while ensuring a healthy and balanced nutrition.