Camp first, raise in soup, but that's not the case. First of all, the protein content of chicken soup, bone soup and fish soup is much less than the meat itself. Protein in chicken soup is only about110 in meat, and there are more substances providing fresh amino acids, inorganic salts and vitamins in soup.
Secondly, the content of more dissolved inorganic salts such as calcium and iron in soup is less than 1/6 in meat, and the calcium content in a bowl of bone soup is only a few milligrams, which is far lower than people's imagination. It can be seen that the nutrient content of soup is not high, which can not meet the normal demand of human body for nutrition every day. Therefore, from a nutritional point of view, meat is more nutritious than soup, with high protein content, good quality and rich amino acids. But the most scientific way to eat food is broth, and proper intake can make the human body absorb the nutrition of food more comprehensively.
Third, the longer the soup time, the higher the concentration and the higher the nutrition. Cooking time is closely related to the nutritional composition of soup, but the longer the better. In many places, it usually takes 2 ~ 3 hours to boil soup, while it takes about 4 hours to steam soup. But in fact, if the broth is cooked for too long, it will increase the fat content and destroy protein and other nutrients. The time of soup should be adjusted to meet the requirements of different materials and nutrition. Good nutritional value can be obtained in about 1- 1.5 hours.
Fourth, the stewed chicken and duck soup is usually steamed for 1- 1.5 hours, and the bone soup is steamed for 2 hours. The contents of fat, protein and other nutrients in the soup basically reached the highest value, but it decreased after a long time, and the nutritional value affecting the taste was also insufficient. Fish soup Fish soup is boiled for 30 minutes, with high content of amino acids and soft fish. Whitening can turn off the lights. At this time, the fish soup tastes soft, delicious and has the highest nutritional value. Over time, fish fibers will get older and thicker.
Fifth, drinking soup after meals will dilute the food mixed with digestive juice, which will have a certain impact on the digestion and absorption function of the stomach. Drinking soup after meals is easy to cause overnutrition and increase the digestive burden of the stomach. Drinking soup before meals can protect the smooth flow of esophagus and stomach, reduce hunger and help to lose weight. Therefore, it is suggested to drink soup for a period of time before meals to lubricate the mouth and esophagus, reduce the stimulation of police food on the digestive tract mucosa, and promote the secretion of digestive juice.
1. What's the best way to make soup? Reasonable deployment of materials to master materials in order to be light and moist, I like to drink "poison soup", but the nutrients contained in it are not comprehensive. Of course, the more raw materials are not the better. Usually, it is recommended to mix animal and plant foods in soup. Fresh animal raw materials are the best, with little smell, good taste and little blood. It is best to match a single main ingredient with corresponding humus. This not only tastes good, but also has more comprehensive nutrition. Vegetables in the soup should be put in until the soup is almost cooked, which can reduce the loss of vitamins. Can't put salt first, protein will solidify faster, lack of umami flavor. Put the salt in front of the pot and the meat will keep fresh. It is best to cook soup with cold water. Protein in the ingredients will slowly dissolve in water with the increase of temperature, and the soup will taste better. Keeping the cooking time at 1 ~ 1.5 hours can obtain good nutritional value. When drinking soup, you must eat soup and ingredients at the same time, in order to achieve the purpose of supplementing nutrition through soup. In addition, giving up the idea of drinking soup while it is hot and drinking more than 65% hot drinks may increase the risk of esophageal cancer, not to mention the hot soup that has just been cooked. Some people like to drink cold soup, but it is easy to produce bacteria if the soup is kept for a long time. Too cold will stimulate the stomach, so it is recommended that the temperature of the soup be between 20-50.
2. Who shouldn't drink a lot of soup? Not everyone is suitable for making soup. Everyone has soup that is not suitable for gout patients and diabetics. Pork, chicken, duck and other meat foods are boiled for a long time, and too much purine will increase the burden on the liver and kidneys. People with a bad stomach can't drink oily soup, and it's not easy for them to digest oil, and their intestines and stools are easy to lose. Such people can remove the oil before drinking soup. Old people should not deliberately pursue the preservation of soup. The higher the purine in the soup, the older it is, and the more fragile the kidney is.
Tips:
If the soup contains spinach, leek, bamboo shoots, bitter gourd, white back and other vegetables with high acetic acid content, it will affect the absorption of calcium, iron and other minerals and cause lithiasis. Old people should drink soup lightly, and the cooking time should not be too long. Vegetable soup should be slightly soft, and beef soup should be cooked for about an hour. Before cooking soup, meat and vegetables can be heated with boiling water to reduce the content of purine and oxalic acid.