Most Chinese people have no choice but soup on their dining table. The basic configuration of a banquet is four dishes and one soup.
When I was a child, I was always forced by my mother to drink soup and eat less meat, because it is said that soup is more nutritious than meat.
The saying is so widespread that it is always meat scraps that are thrown away.
Until recently, when I had an Epiphany over soup and thought about it, did this really make scientific sense?
The nutrients are in the soup, not in the meat?
Not really.
For one thing, whether it’s chicken soup, bone soup or fish soup, the protein content of soup is far less than that of the meat itself.
The protein in chicken soup is only about 1/10 of that in meat, and more amino acids, inorganic salts and vitamins are provided in soup.
Second, the more dissolved calcium, iron and other inorganic salts in the soup are less than 1/6 of the content of meat, and the calcium content in a bowl of bone soup is only a few milligrams, far lower than people think of the calcium content in bone soup.
Thus it can be seen that the nutrient content in the soup is not high, far from meeting the human body’s daily needs for nutrients.
Thus, from a nutritional point of view, meat is more nutritious than soup, with a higher protein content, better quality, and a greater variety of amino acids.
However, the most scientific way of eating or meat soup with food, moderate intake, the human body can more fully absorb the nutrients in food.
The longer the soup, the stronger the nutrition?
Cooking time is closely related to the nutrient content of the soup, but not the longer the better.
In many places, it takes two to three hours to make the soup, and about four hours to make the stew.
But in fact, meat soup if cooked for too long, but easy to lead to fat content, protein and other nutrients destroyed.
Soup cooking time should be adjusted according to different ingredients and nutritional requirements, generally 1-1.5 hours to obtain better nutritional value.
For specific information, please refer to:
Chicken, duck and other meat soup
Generally, the meat stew lasts for 1-1.5 hours, while the bone soup lasts for 2 hours. The content of fat, protein and other nutrients in the soup can basically reach its peak value. However, after a long time, the content of fat and protein in the soup will decrease, which will affect the taste and lack of nutritional value.
Fish soup
When fish boil soup 30 minutes, amino acid content is higher, fish meat is delicate. Boil until white can turn off the fire, at this time the taste of fish soup mellow, delicious, nutritional value is the highest, too long fish fiber will become old, thick.
Is it good to drink soup before meal or soup after meal?
People in different places have different ideas about how to drink soups. In the south, especially In Guangdong province, people usually eat soup before eating, while in most northern cities, people usually eat soup after eating.
Drinking soup after meals will dilute the food which has been mixed with digestive juices in the stomach, which will affect the digestion and absorption function of the stomach to some extent.
After eating full again drink soup easy to cause excess nutrition, increase the gastrointestinal digestive burden.
Eating soup before a meal will lubricate and protect the esophagus and stomach. It will also reduce hunger, which in turn will help you lose weight.
Therefore, it is recommended to drink soup in a period of time before meals, so as to lubricate the oral cavity and esophagus, so as to reduce the stimulation of hard and dry food to the digestive tract mucosa, and promote the secretion of digestive fluid.
What’s the best way to make soup?
Reasonable collocation of food materials, grasp the use of materials
To light embellish mouth, a lot of people like to drink “alone taste soup”, but the nutrient that its place contains is not comprehensive, of course raw material also is not more had better.
Usually soup with animal and plant food mixed cooking, fresh animal raw materials to use less peculiar smell, umamity sufficient, less blood, the best is a single main material with the corresponding side food materials, so not only delicious taste, but also more comprehensive nutrition.
The vegetables in the soup should wait until the soup is almost ready to add, to reduce the loss of vitamins.
Salt should not be put in first
Salt will make the protein solidify faster, resulting in lack of umami, before the pot salt, can keep the meat fresh and tender.
It’s better to boil the soup with cold water
As the temperature rises, the protein in the ingredients slowly dissolves in the water, making the soup more delicious.
The soup cooking time should be maintained between 1-1.5 hours to obtain better nutritional value.
When you drink soup, you must eat both the soup and the ingredients, so as to achieve the purpose of making soup to supplement nutrition.
In addition, abandoning the concept of drinking soup while it’s hot, drinking hot drinks above 65℃ can increase the risk of developing esophageal cancer, not to mention hot soup that has just come out of the pot.
Also some people like to put the soup cool drink, feel more refreshing, but the soup put for a long time easy to breed bacteria, too cold will also stimulate the stomach and intestines, so it is suggested that the soup temperature in 20-50℃ between the most appropriate.
Who shouldn’t drink more soup?
Soup is not suitable for everyone, and different people have different kinds of soup
Patients with gout and diabetes should not drink thick soup
Pork bone, chicken, duck meat and other meat stew soup for a long time, there are too much purine, will increase the burden of liver and kidney.
People with weak intestines and stomach should not drink oily soup
Because the body is not easy to digest fat, and easy to slippery bowel, loose stools, this person can drink soup before skimming fat.
The elderly should not deliberately seek soup for health
With a high purine content, the kidneys are more likely to become overstressed as we age.
If the soup contains too much oxalic acid vegetables, such as spinach, leeks, bamboo shoots, bitter gourd, water bamboo, etc., will affect the absorption of calcium, iron and other minerals, will also induce stone disease.
Old people drink soup to be light, cooking time should not be too long, vegetable soup ingredients slightly soft can, meat soup stew for about 1 hour; Before boiling soup, meat and vegetables can be blanched in advance with boiling water to reduce purine and oxalic acid content.
The child
Drink soup should not drink more, the child’s stomach capacity is small, if the meal before drinking too much soup, it will affect the main meal, long-term so easy to malnutrition.
so
In terms of nutritional value
More nutritious is meat
But with broth
Is the most scientific way to eat
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