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Many people believe that the longer the soup, the more nutritious it will be
.
In fact, this is not necessarily true.
Food contains many nutrients that are easily destroyed by heating
.
For example, heat-labile ingredients such as vitamin C and B vitamins will gradually lose with heating, and some small-molecule flavor substances are also easily destroyed
.
And no matter how long it is stewed, the nutrients in the soup are far less than those in the meat
.
Someone has estimated that the protein in 5 catties of pork ribs soup is only about the same as 2 taels of pork ribs
.
Compared with meat, soup has minimal nutrition
.
To be nutritious, you must also eat the meat in the soup
.
Others think that the time has come when the stew is simmered to the white soup
.
In fact, the principle of the white soup is the emulsification reaction.
Simply put, after a long time of heating, the fat particles in the food are dispersed into the soup in a suspended form.
The thicker the soup, the higher the fat content
.
If you don’t believe me next time you cook a bowl of white soup, put it in the refrigerator for a while, and you will find that a thick layer of oil has surfaced on the surface of the soup
.
Therefore, the fat content of the clear soup is less, and it is relatively more nutritious and healthier
.
We usually cook the soup, and the time is controlled within 1.
5-3 hours to have both nutrition and taste
.
Long-boiled broth will not only lead to the destruction and loss of nutrients, but also increase the content of purine and oxalate in the soup, which is superfluous
.
.
In fact, this is not necessarily true.
Food contains many nutrients that are easily destroyed by heating
.
For example, heat-labile ingredients such as vitamin C and B vitamins will gradually lose with heating, and some small-molecule flavor substances are also easily destroyed
.
And no matter how long it is stewed, the nutrients in the soup are far less than those in the meat
.
Someone has estimated that the protein in 5 catties of pork ribs soup is only about the same as 2 taels of pork ribs
.
Compared with meat, soup has minimal nutrition
.
To be nutritious, you must also eat the meat in the soup
.
Others think that the time has come when the stew is simmered to the white soup
.
In fact, the principle of the white soup is the emulsification reaction.
Simply put, after a long time of heating, the fat particles in the food are dispersed into the soup in a suspended form.
The thicker the soup, the higher the fat content
.
If you don’t believe me next time you cook a bowl of white soup, put it in the refrigerator for a while, and you will find that a thick layer of oil has surfaced on the surface of the soup
.
Therefore, the fat content of the clear soup is less, and it is relatively more nutritious and healthier
.
We usually cook the soup, and the time is controlled within 1.
5-3 hours to have both nutrition and taste
.
Long-boiled broth will not only lead to the destruction and loss of nutrients, but also increase the content of purine and oxalate in the soup, which is superfluous
.
