Regardless of whether soup is nutritious or not, many southerners like soup very much and think it can help us supplement nutrition. In fact, dietotherapy is good, but many people say that soup is nutritious, so is soup nutritious?
Does the soup have any nutrition? 1 soup is really not nutritious. First, we make soup with meat. Meat can provide us with minerals such as protein, fat, vitamins and calcium.
The amino acid composition of meat protein is close to human needs, and its digestibility is high, so it is the source of high-quality protein. Minerals such as iron and zinc are easy to be lacked by many people, and the content in meat is relatively high, and it is easier to absorb.
Fat is a high-calorie nutrient. For most modern people, the intake of calories is too much. Too much fat not only produces a lot of calories, but also increases the risk of cardiovascular disease.
Fat, water-soluble vitamins
In the process of making soup, fat and water-soluble vitamins are more likely to run from meat to soup. Fat-soluble flavor substances will dissolve in fat and enter the soup together.
protein
There are many kinds of egg whites in meat, and only a small part of them are dissolved in soup when stewing. Weighing a piece of meat before and after stewing, it was found that the reduced weight was very small. This shows that most nutrients, including protein, are left in the meat.
amino acid
In the process of high-temperature stewing for a long time, some protein in meat and bones will hydrolyze and release amino acids, which will enter the soup together with some amino acids in the raw materials.
Aromatic substance
During the long heating process, some free amino acids react with the sugar in the soup to produce flavor substances.
These flavor substances from different sources together bring a strong taste to the soup. The longer the stew, the more these ingredients will enter the soup, and the more delicious the soup will taste. But the amount of these flavor substances has nothing to do with nutrition and is not helpful to the human body.
Minerals such as iron and zinc.
Minerals such as iron and zinc will always shrink in meat and rarely enter the soup.
The nutrients in meat are fixed, and no new nutrients can be produced in the process of cooking soup. There are not many vitamins in meat, and stewing for a long time will destroy a considerable part.
There is almost no calcium in the white thick soup. Many people think that the whiter the soup, the more nutritious it is. Thick white soup is the successful soup.
The reason why soup turns white is mostly because it contains a lot of fat. The longer the soup is cooked, the more fat it contains, and the whiter and thicker the soup will be.
Some people think that bones are rich in calcium, which will be dissolved in soup after a long period of stewing, so thick soup can supplement calcium. But the calcium in bones exists in the form of calcium phosphate, which is almost insoluble in water. Even after a long time, the calcium in the soup is still pitiful.
In other words, white thick soup is rich in fat and flavor substances, but protein and calcium are not worth mentioning.
Moreover, this high-fat and high-calorie white soup contains a lot of purine substances, and regular drinking will increase the risk of gout.
Is there nutrition in the soup? 2. Four misunderstandings about drinking soup.
Myth 1: Nutrition is in the soup.
There has long been a view that "the broth is rich in essence and the meat residue is not nutritious."
So many people have the habit of eating soup instead of meat. They think that chicken, fish, meat and bones have been stewed for a long time, and nutrients have been released into the soup. This soup is not only delicious, but also nutritious.
Truth:
In fact, meat is more nutritious than soup, with high-quality protein content and richer amino acids.
Most of the nutrients contained in meat are insoluble in water and remain in the meat.
Myth 2: Drink bone soup to supplement calcium.
Many people have an ancient cognition-what they eat supplements what they eat.
For example, eating walnuts can nourish the brain, eating fish eyes can improve eyesight, and eating bone soup can supplement calcium, which is not only good for fracture healing, but also can make children grow taller and even harden the loose bones of the elderly. So drink more bone soup.
Truth:
Although bones are rich in calcium, they exist in the form of hydroxyapatite crystals and are insoluble in water.
Therefore, the calcium content of bone soup is not as high as we thought. Stewed with 1 kg bone for 2 hours, the calcium in each 100 ml soup is less than 4 mg, and the recommended daily intake of calcium for adults is 800 mg. Just drinking bone soup is not enough.
Myth 3: The longer the broth is cooked, the more nutritious it is.
Meat contains protein, fat and carbohydrates. Drinking broth can provide high-quality protein and essential fatty acids for human body. Heme can promote iron absorption and improve iron deficiency anemia. Has effects in moistening stomach, promoting fluid production, invigorating kidney, invigorating qi, and clearing away heat and toxic materials.
Truth:
Seafood and meat cooked for a long time will make a lot of purine dissolve in soup. If you drink a lot of this soup for a long time, it will easily lead to uric acid is too high and gout.
At the same time, the fat in the meat will also be dissolved in the soup, especially some well-sold cream soups, which are actually full of fat.
Myth 4: Drink soup while it is hot.
To treat stomach cold, we should follow the principle of "warming the middle and dispelling cold, benefiting qi and strengthening the spleen". Combined with the characteristics of the current cold season, drink a bowl of hot soup that warms the stomach.
Truth:
Overheated soup can damage the human mouth, esophagus and gastric mucosa. If this state is maintained for a long time, diseases such as oral ulcer, esophageal ulcer, esophagitis, chronic gastritis and dyspepsia will easily occur, and the risk of oral cancer and esophageal cancer will also increase. Therefore, it is recommended to wait until the soup is slightly cooler (below 60℃) and then drink it when it is not hot.
The truth about drinking soup
In recent years, there are many negative opinions about drinking soup. Many popular science people and nutrition experts have this view: "Drinking soup really has no nutrition" and "Drinking soup can't replenish the body" ...
Is that really the case?
Broth and chicken soup do contain a lot of soluble nutrients, which should not be underestimated. For example, potassium, protein, amino acids and B vitamins can be quickly absorbed and utilized by the human body.
Some people who can't eat solid food after surgery, as well as those who are weak, indigestion, anemia and loss of appetite, can't fully digest large pieces of meat, which will bring extra burden to the body. Soup has become a good supplement for nutrition.
However, only the correct method of making soup, coupled with the proper habit of drinking soup, can make people drink more and more healthy.
Is there nutrition in the soup? What soup is the most nutritious and tonic?
First of all, loach soup
1, efficacy: children with hyperhidrosis, physical weakness and hyperhidrosis after illness. It is specially used for children to sweat. Many children have heat rash now. Actually, you can sweat for them first. If you didn't sweat so much, the rash wouldn't be so serious.
2. Ingredients: loach+thorn stone+Hu Aishan+coix seed.
3, practice: loach bought back, directly sprinkle a few spoonfuls of salt in the bag. The loach will naturally turn over and its mucosa will fall off. Then rinse with water. Then put less oil in the pot, fry the loach until it is cooked, add four bowls of water, roll it, then turn it into a thin pot, and add secretariat+Hu Aishan+coix seed to thicken it. Soup can be drunk directly, and can also be used to cook noodles and porridge.
Second, fish bone soup
1, efficacy: enhance calcium, clear and moisturize, and remove moisture.
2, ingredients: big fishbone, selected section to tail, cut into pieces. Carrots+soybeans+tremella.
3. Practice: Stir-fry the fish bones from the pot, peel and slice the carrots, then add water, roll for ten minutes, then change the soup pot into a pot, and add the soybeans and tremella. Soup can be drunk directly, and can also be used to cook noodles and porridge.
Third, bone soup
1, efficacy: strengthen calcium, strengthen spleen and stimulate appetite.
Ingredients: pork bone+thorn stone+Hu Aishan+barley.
3, practice: if supported by electronic tiles, cook for half a day. It is best to buy more ingredients at a time, make it thick, make a big pot, then put a few small boxes, put them in the refrigerator and freeze them into ice bricks, and then take them out to thaw. Cooking noodles and porridge tastes good!
Fourth, the hawthorn in the rice sprout malt pot.
1, efficacy: invigorating spleen, stimulating appetite and resolving stagnation.
2. Material: Go to the Chinese pharmacy to buy malt and hawthorn, and tell the people in the pharmacy how old the children are, and people will hold the corresponding weight.
3. Practice: Drink water. You can drink it often.