My view on stewed meat is that the soup contains higher nutrients, while the meat has less nutritional value, because there are some soluble substances in stewed meat, such as amino acids and peptides. Protein, the main nutrient, is hard to get into the soup. Generally speaking, the protein content of meat such as broth and chicken soup is only 1% ~ 2%, while the protein in soup is as high as 10% ~ 20%, which is much more than that in soup. As for mineral spring soup, only soluble potassium is available, and the calcium and iron expected by everyone are easily reflected in the soup. So the essence is not meat, but soup.