Fusion in the Sun: Exploring the Intake and Health Effects of Vitamin D in Chinese-Western Fusion Vegan Dishes
DOI:
https://doi.org/10.71222/q6z79483Keywords:
Chinese-Western fusion cuisine, vegan food, vitamin D, health effects, nutrient absorption, food innovationAbstract
With the increase in vegans around the world, the availability of vitamin D has become an important issue, especially in vegan diets, where sources of vitamin D are relatively limited. This study aims to explore how vegan cuisine can serve as a potential source of vitamin D and analyze the impact of these sources on health. Through the innovative application of fusion cuisine, this study attempts to fill the gap in the literature on how to increase vegans’ vitamin D intake through food innovation. This study used a combination of qualitative and quantitative analysis methods and selected three representative vegan dishes for detailed study. These dishes not only demonstrate the fusion of Chinese and Western cooking techniques, but may also be rich in vitamin D or help it better absorb and utilize. The research methods included ingredient analysis, vitamin D content determination, and before-and-after comparisons of participants’ health indicators. The results showed that specific cooking techniques and ingredient selections, such as the use of vitamin D-rich mushrooms and UV-irradiated ingredients, can significantly increase the vitamin D content of the dishes. In addition, certain cooking methods used in fusion cuisine, such as stewing and steaming, help maintain the stability of vitamin D in the ingredients, thereby increasing its bioavailability. Through this study, we believe that fusion vegan dishes can not only provide an aesthetically pleasing and delicious dietary option, but can also effectively increase the vitamin D intake of vegans, which is of great significance for improving their overall health. Future research can further explore the specific effects of different ingredients and cooking techniques on vitamin D content, as well as the health benefits of these dishes in different populations.
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