The main component is iron, but also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. Iron pots can be divided into raw iron pots and cooked iron pots. The green iron pot is made by melting gray iron and casting it with a model. Cooked iron pan is forged with black iron sheet or knocked by hand, which has the characteristics of thin pot blank and fast heat transfer.
Cooking in an iron pan can increase the iron intake of human body, because the iron content in the food cooked in an iron pan increases. This may be caused by the shedding of fine iron filings and the dissolution of iron. Therefore, in order to prevent iron deficiency anemia, it may be beneficial to cook in an iron pot.
A study shows that
Cooking vegetables in an iron pan can reduce the loss of vitamin C in vegetables. The researchers experimented with seven kinds of fresh vegetables, such as cucumber, tomato, green vegetables and cabbage. The results showed that the content of vitamin C in wok cooking was significantly higher than that in stainless steel pot and non-stick wok. The researchers believe that in order to increase the intake of vitamin C, iron pots should be the first choice for cooking vegetables. Although aluminum pot can keep more vitamin C when cooking, aluminum is not good for health.
In addition, adding salt when frying vegetables can save more vitamin C than when not frying, and can also reduce the water leakage of vegetables and ensure their fresh and tender taste. 2. Cooking in an iron pan often helps to prevent iron deficiency anemia. If you don't use the wok for a long time, it will be harmful to human health. Mainly caused by iron deficiency anemia. Because in the process of frying with iron pan, more iron is dissolved in the food, which gives people a continuous supply of iron and supplements the iron deficiency of the food itself, thus playing a role in preventing iron deficiency anemia.
Relevant scholars have made the following measurements: when onions are cooked in an iron pan, the iron content of onions can be increased by 2 times after cooking for 5 minutes only with oil and no salt. If salt and tomato sauce are added, the iron content can be increased by 1 1 times after boiling for 20 minutes. After cooking in vinegar for 5 minutes, the iron content can be increased by 15 times. Of course, if you often eat iron-containing food, even if you cook with aluminum pot for a long time, it will not cause iron deficiency in your body. However, if the iron content of food is low and aluminum pot is used for cooking for a long time, anemia will easily occur.
According to the survey, at present, the incidence of pelvic blood in China is high, especially in children with anemia accounting for about 50%, so it is not suitable to use aluminum pot for a long time. If there are anemia patients at home, it is best to use an iron pot.