The ingredients are stewed, boiled and boiled in water to obtain a "nutritious soup". Finally, only soluble substances, such as sarcoplasmic proteins, amino acids and peptides, remain in soup or juice.

The protein content in chicken soup is only 1% ~ 2%, while the protein content in chicken is 15% ~ 20%, so no matter how you stew it, the real essence will always remain in the meat faithfully. In addition, there is only soluble potassium in soup, while calcium and iron in bones are insoluble in water, so it is foolish and naive to supplement calcium in bone soup.

No matter what you drink, it's fish soup, seafood soup, chicken soup, old duck soup, sparerib soup, trotter soup ... anyway, most of the nutrients are still in the meat, so you should eat the soup with dregs.

The highly respected milky thick soup, this milky white is actually attributed to fat. The reason why bone soup, pig's trotters soup and fish soup are milky white is that fat and protein are emulsified. This soup contains not only a small amount of soluble peptides and amino acids, but also a lot of saturated fat, cholesterol and purine, which is similar to fattening and unhealthy.

I don't want soup, but I'm happy, okay?

If you have uric acid is too high or gout, then you are not suitable for making soup. If not, I wish you a happy soup, but I still give the following health advice:

1, put less salt in the soup, salty soup is easy to take in too much sodium, which has the risk of hypertension.

2, pay attention to remove the oil slick on the soup, the saturated fatty acids in the soup are unhealthy, and you don't want to gain weight.

3, the meat residue is still eaten, even if it may be cooked without any taste, but it is not good to add some vegetables to make a cold salad!