Soup is not very nutritious. No matter what kind of bone soup, it contains less calcium than milk, including the so-called bone mud soup.

The milky white soup is formed by fat emulsification and has little to do with its nutritional value. I believe many people will say: But there are milky white nutrients in the soup.

Many people are superstitious about milky white milk soups and think they are particularly "tonifying".

In fact, the reason why some soups that have been simmered for a long time appear milky white are just the emulsification of fat and have nothing to do with their nutritional value.

That is to say, the microspheres of lipid substances are evenly dispersed in water, causing light scattering and turning into milky white.

This is just an optical phenomenon brought about by the emulsification effect.

Extension information There is a type of people who need to stay away from fish soup - those with high uric acid.

Broth and chicken soup contain a variety of nucleotides, and nucleotides are the source of umami flavor and the source of purine. For example, guanylic acid contains guanine, adenylic acid contains adenine, and inosinic acid contains adenine.

xanthine.

Because purine-containing nucleotide components are easily soluble in water, they will escape from meat and fish, and not just a little bit.

Because the volume of soup is larger than that of meat, after long cooking to reach diffusion equilibrium, the total amount of purine in the soup will be greater than that in the meat.

The longer it is cooked, the more nucleotides come out of the cells, so gout patients are better not to drink strong fresh soup.