tastes delicious, with high fat content and too little calcium and iron.

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soup plays an important role in Chinese diet. Many people believe that “it’s better to drink soup than to eat meat”, and that the nutrients are in the soup. However, in recent years, it has been argued that no matter chicken soup, broth or fish soup, the nutrients contained in the soup are very little, far less than the raw materials themselves Who is more nutritious? What’s in the soup?

from the modern scientific point of view, meat provides us with nutrients such as protein, fat, vitamins, calcium and other minerals. The amino acid composition of meat protein is close to that of human body, and its digestibility is high. Iron, zinc and other minerals are easy to lack for many people, the content of meat is more, and it is easier to absorb. Fat is a nutrient with high calorie content. In ancient times, when people were short of food and clothing, they could also be regarded as “very nutritious”. But for most modern people, calorie intake is already too much. Excess fat not only contributes a lot of calories, but also increases the risk of cardiovascular disease. In the process of

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, fat and water-soluble vitamins are easier to run from meat to soup. Fat soluble aroma substances dissolve in fat and then enter the soup. In the process of long-time high-temperature stewing, some proteins in meat and bone will hydrolyze and release some amino acids, which together with some free amino acids in raw materials, enter into the soup. Some amino acids, such as glutamic acid, are the chemical components of monosodium glutamate. Bones and other ingredients used in soup making contain tasty substances, such as mushrooms, which are rich in inosinic acid and guanosine acid. During the stew, they also run into the soup and become sodium inosinic acid and sodium guanylate, which are called “flavor nucleotides.”. In addition, some free amino acids react with the sugar in the soup to form flavoring substances during long-time heating. These flavor substances from different sources together bring a strong flavor to the soup. The longer the stew time, the more these ingredients enter the soup, and the more delicious the soup tastes. However, the amount of these flavor substances has nothing to do with nutrition. Although amino acids such as glutamic acid are also nutrients, their amount is not large, so their contribution to nutrition is not worth mentioning. There are many kinds of protein in

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meat, and only a small part is dissolved into the soup during the stewing process. A piece of meat is weighed before and after stewing. After removing the influence of water content, the weight loss is very small. This also shows that the vast majority of nutrients, including protein, are retained in meat. And iron, zinc and other minerals with the meat, into the soup is also very few. The nutrients in meat are certain, and no new nutrients can be produced in the process of cooking. The vitamin in the meat is not much, after a long time of stewing, and a considerable part of the heat resistance is not high is destroyed.

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many people think that the whiter the soup is, the more nutritious it is. The thick white is the mark of success in making soup. The reason why the soup turns white is that there are a large number of tiny particles, which scatter the light on them in all directions, making the soup white, and these small particles are mostly fat. The longer the soup is cooked, the more fat there is in the soup, and the more these small particles, the whiter and thicker the soup will be. Some people think that bones are rich in calcium, which will dissolve into the soup after a long time of stewing, so thick soup can supplement calcium. In fact, calcium in bone exists in the form of calcium phosphate, which is almost insoluble in water. After a long time of “cooking”, the calcium in the soup is still poor. Sometimes, we will find that some bones that have been stewed for a long time become soft. In fact, the main reason is that the collagen is dissolved, not the calcium. In short, white soup is rich in fat and flavor, but protein and calcium are not worth mentioning. The above content of

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