The collagen contained in bone broth is exactly what enhances the body's ability to make blood cells.

As the saying goes, "the essence of the bone is in the soup".

Life, big bone soup, ribs soup, duck rack soup and other types of bone soup is also practically everywhere.

This is due to the human body bone in the most important is the bone marrow, blood in the red, white blood cells in the bone marrow in the formation of the bone marrow, with the age of the age and the aging of the body, the bone marrow manufacturing red, white blood cells, the function of the gradual decline of the bone marrow function, the bone marrow function is reduced, a direct impact on the human body's ability to metabolism.

Expanded Information:

Nutrition Facts:

Vertebrae in soup: the cooking part of the keel is the pig's vertebrae, and is often used as one of the ingredients of the stew.

Nutritional analysis: If you use it to make soup, choose the middle and back section with the tail is better.

And the front part of the keel is suitable for eating with sauce. The meat on the bone is not much and is low in fat, so it is suitable for soup on a hot day.

Cooking method: the keel chopped into pieces, blanching, and then cook with a small fire for forty minutes can be, out of the pot before you can put some cut up pieces of winter melon, or lotus root pieces, so that it can add to the function of the cold and remove the fire.

Zhang Liang reminded everyone, in the cooking of the bones at the same time, if you can put in some green beans all the way to cook, hot days drink will be more refreshing.

Baidu Encyclopedia - Bone Broth