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Benefits of vinegar in aiding calcium absorption 

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Vinegar helps protect nutrients. 

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When cooking, many vegetables rich in
vitamins will be lost after processing at high temperatures. 

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You should add a little vinegar during cooking. 

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It can protect vitamins. 

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Alhazanin, a flavonoid, a family of
powerful antioxidants, found in vinegar 

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Helps maintain original color in acidic conditions 

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And has relatively
better antioxidant properties. 

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So you can add a little vinegar when
stir-frying purple cabbage, eggplant 

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and other colored vegetables. 

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Vinegar contains organic acids such as
acetic acid and lactic acid. 

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Can keep these vegetables bright red 

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Ecstatic acid can soften bones and
promote the dissolution of calcium in bones. 

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So when stewing, we can add a little
vinegar to dissolve it. 

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And often increases the body's ability to absorb calcium. 

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Promotes the complete breakdown of
large amounts of protein 

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Adding vinegar also helps the glue in
bone cells break down phosphorus and calcium. 

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Increase nutritional value 

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You can add a little vinegar when stewing pork bones.