The best ratio of ingredients to water when making soup is 1:1.5. When making soup, the ratio of ingredients to water is 1:1.5. The nutritional content of the soup is measured. At this time, the content of ammonia nitrogen (this component can represent amino acids) in the soup is also the highest, even higher than when there is less water. This is This is because the amount of water added is too small and the raw materials cannot be completely submerged, which affects the concentration of nutrients in the soup. As the amount of water added increases, the concentration of ammonia nitrogen in the soup will decrease after it is diluted. However, the calcium in the soup will decrease. , The iron content is the highest when the ratio of raw materials to water is 1:1.