---
title: "煮食時點醋身體好 - FoodNo1.com"
description: "除了要懂選擇健康的食材，如何使用烹調方式及簡單的調味法，令餸菜變得美味..."
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips/1762-fna1762.html"
date: "2026-06-06T01:23:01+00:00"
language: "zh-TW"
---

#  煮食時點醋身體好

  [煮食貼士](https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/cooking_tips.html)    2008年4月11日    點擊數: 10893

 | # (煮食小貼士)  因為維他命C屬於弱酸性，在酸性的醋裏能增加穩定性，不易被高溫損壞。  - 蔬菜中本身含有豐富的維他命，但炒菜時，因高溫造成營養流失，若在過程中加點醋，就可以避免維他命的流失。當炒菜時炒鑊溫度快達到最高溫時，適當加點醋，然後快速翻動，讓材料充分與醋接觸。最後再大火烹調，這樣就可以讓菜保留大量的維他命。 - 燉煮肉、骨、皮類的食物時，最好加一點醋。因為醋能使這些食物快速熟透，還能促進其中大量蛋白質充分分解，讓肉於燉煮熟後的優質蛋白質被人體吸收得更充分。 - 加醋還有助骨細胞中的膠質分解出磷和鈣，使營養價值增加。如燉大型骨類的時候可以加些醋。注意，最好在冷水時就放醋，用細火慢煮，這樣就可以把肉中蛋白質和骨中的膠原蛋白分解得更充分了。 - 用醋使菜肴營養保留、吸收得更好，還可以試試把雞翼、排骨等先焯熟(在煮時也要放醋)。吃的時候，把食物放在裝著醋汁的小盤裏泡一會兒再吃。 - 吃麵、餃子時，也可以多點醋吃。因為麵食中的維他命B可以在醋的弱酸環境中存在更穩定，更易被人體吸收。 - 平時可以做點糖醋豆芽、醋拌涼粉、以及各種加醋烹制的綠葉蔬菜。 |

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