Why is a quick stir-fry with oil recommended for daily bok choy preparation?
Answer
Because fat-soluble vitamins like Vitamin A are best absorbed when eaten with a little fat.
Optimal nutrient absorption is a key consideration when planning daily vegetable intake. Vitamin A, which bok choy supplies abundantly, is classified as a fat-soluble vitamin. This means the body requires the presence of dietary fat to properly solubilize and absorb this nutrient into the digestive system effectively. Including a small amount of fat, such as a teaspoon of sesame or olive oil during a quick stir-fry, creates the necessary environment for maximum Vitamin A uptake. Furthermore, this preparation method also contributes to the deactivation of goitrogens, providing a dual benefit.
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