When stewing soup, the nutrition is in the meat, not in the soup. This is what people think. Personally, what is nutrition? What the human body needs is nutrients. Can a certain nutrient be considered nutritious? The human body needs carbohydrates, cellulose, trace elements, vitamins and so on. Stewing is a long-term stew. The meat itself contains less vitamins, but there are no vitamins in the soup. There are trace elements in minerals in soup, most of which are in fat soup. It is also a nutrient, and the content of animal fiber and animal protein is less. Why does soup have an umami flavor (umami flavor comes from protein, which is decomposed into amino acids and amino acid sodium binding salts after high fever)? The main component of monosodium glutamate is sodium glutamate.
In our country, the favorite place to cook soup should be Guangdong. Their soup lasts for two or three hours. Therefore, many people think that if the meat is cooked in the soup for such a long time, the essence of the meat will be fully integrated into the delicious soup, and the meat after cooking the soup will lose its original flavor and nutrition, so it will be discarded.
In fact, after meat is cooked in soup for a long time, some free amino acids, fatty acids, short peptides, purines and so on. Will dissolve in the soup, and glutamate will be boiled into the soup. This is the main reason why we think soup tastes good. But this does not mean that all the nutrients in meat are cooked in soup.
It was found that the proportion of protein in chicken soup or fish soup was only about 1%. More data show that the content of protein in chicken soup is only 0.6 1%. For example, after drinking 250ml chicken soup, the intake of protein is only1.5g. So protein in the meat didn't leave the meat and ran into the soup. Not only protein, but also nutrients such as calcium and phosphorus will not dissolve.