Yes.

Adzuki beans contain a variety of trace elements. Each 100 grams of adzuki beans contains 20.2 grams of protein, 0.6 grams of fat, 63.4 grams of carbohydrates, 7.7 grams of dietary fiber, 13 mg of vitamin A, 80 mg of carotene, etc.

Lotus root exudes a unique fragrance and also contains tannins, which can strengthen the spleen and stop diarrhea. It can increase appetite, promote digestion, appetizer and strengthen the heart, and is beneficial to the recovery of patients with poor appetite and loss of appetite. healthy.

The vitamin content in corn is very high, 5-10 times that of rice and wheat. Among all staple foods, corn has the highest nutritional value and health care effects. The high nutrients such as riboflavin contained in corn are very beneficial to the human body.

Pork ribs can nourish the spleen and stomach, and eating them properly can protect the function of the spleen and stomach. Spare ribs are rich in sarcosine, which can enhance physical strength and make people energetic. Spare ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

The glycating enzyme contained in radish can decompose starch, fat and other components in food, so that they can be fully absorbed and utilized by the human body, so radish is a very good weight loss food. Radish also contains a lot of iron, which helps to replenish blood. The iron content of red radish is 40% higher than that of white radish and 75% higher than that of green radish.

Adzuki beans, lotus roots, corn, ribs and carrots are used together to make soup, which is very helpful to supplement the human body's vitamins and nutrients it lacks, and to enhance the human body's physique.

Extended information:

Things to note when making soup:

1. Select the ingredients properly

This is how to make a good soup The key. The raw materials used to make soup are usually animal raw materials, such as chicken, duck, lean pork, pork knuckle, pork bone, ham, salted duck, fish, etc. When purchasing, you should pay attention to the fact that it must have enough freshness, little odor, and little blood stains. This type of food is rich in protein and nucleotides. Nitrogen-containing extracts from poultry meat that can be dissolved in water are the main source of the umami flavor of the soup.

2. Food must be fresh

Freshness is not the traditional "eat fresh meat and kill it, eat fresh fish" freshness. What we call fresh now refers to 3 to 5 hours after the fish, livestock, or poultry are killed. At this time, various enzymes in the fish, livestock, or poultry decompose proteins, fats, etc. into amino acids, fatty acids, etc. that are easily absorbed by the human body. Also the best.

3. Choose cooking utensils

When making fresh soup, it is best to simmer it in an aged earthenware pot. Crock pots are made of clay made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat, and are fired at high temperatures. It has good ventilation and adsorption properties, and also has the characteristics of uniform heat transfer and slow heat dissipation.

4. The heat should be appropriate

The key to simmering soup is to bring it to a boil over high heat and simmer slowly over low heat. This can dissolve food protein extracts and other fragrant substances as much as possible, making the soup fresh and delicious. Only by simmering over low heat for a long time can the extract be dissolved more, making it both clear and rich.

5. The water distribution must be reasonable

Water is both a solvent for delicious food and a heat transfer medium. Changes in water temperature and dosage have a direct impact on the flavor of the soup. The water consumption is usually 3 times the weight of the main food for simmering the soup. At the same time, the food should be heated together with cold water, that is, the soup should not be simmered directly with boiling water, nor cold water should be added halfway, so that the nutrients of the food can slowly overflow and finally reach the soup color. Clear effect.

Baidu Encyclopedia - Carrots

Baidu Encyclopedia - Spare Ribs

Baidu Encyclopedia - Corn

Baidu Encyclopedia - Lotus Root

People's Daily Online - Keep in mind the nine principles of soup making and how to make soup in the healthiest way