Is instant soup healthy? Soup is very important in China people's health care, especially some soups with nourishing health care function. But it takes a lot of time to cook soup, so instant soup appears for convenience. But is instant soup healthy?

Is instant soup healthy? 1 1. What is instant soup?

Soup plays an important role in the healthy culture of China people, and many people like to drink soup. However, for busy office workers, they don't have much time to cook a good soup. Instant soup with simple eating method, convenient storage and long shelf life has become their choice. So is instant soup really convenient to eat quickly?

Instant soup is a refined and dehydrated food, also called Supo soup, which is the pronunciation of soup in English. This soup goes with the processed soup. You can add boiled water directly when you want to eat. Very convenient. Even if you can't cook soup or have no time to cook soup, you can drink a bowl of good soup through instant soup.

Instant soup is convenient to eat, tastes good and looks rich in raw materials. However, some consumers think that this kind of convenience food is not good and will harm their health. So is instant soup harmful to their health?

Second, is instant soup harmful to the body?

For friends who love soup, the taste of instant soup is definitely unsatisfactory, but it is ok to drink it occasionally. However, because it is a food dried by freeze-drying technology, it is definitely harmful to your health if you eat it regularly or for a long time. The harm of instant soup is mainly reflected in:

1. Too many condiments. Some instant soups add a lot of seasoning such as salt or monosodium glutamate to make them taste better. Together, these condiments have high sodium content, which brings extra burden to the body and is harmful to human health.

2, not conducive to digestion, instant soup as a refined food, itself is not easy to digest.

3. Low nutritional value. Although instant soup uses freeze-drying technology to process ingredients, the processed ingredients, such as protein, vitamins and minerals, are quite limited. Some broths are made of meat or bone extracts, which can't achieve the effect of supplementing nutrition.

Generally speaking, instant soup is harmful to your health. It's okay to drink a bowl occasionally when you are busy at work. If you eat it regularly, it will definitely have an impact on your health. Therefore, if you have time to make soup, it is better to buy fresh materials and stew it yourself.

Is instant soup healthy? There are many kinds of instant soup.

When the reporter of Life Times visited the supermarket, he found that there are many kinds of instant soups, mostly vegetable soups, such as laver egg soup, laver hibiscus soup, tomato egg soup and so on. There are also some local specialties, such as Hu spicy soup and hot and sour soup.

The reporter checked the nutrition label and found that in addition to raw materials, instant soup also added seasonings such as salt, chicken powder, sugar, sodium glutamate, and some also added starch. The sodium content of a vegetarian soup is 400~750 mg, while that of Hu spicy soup and hot and sour soup is about 3000 mg each, and some even reach 4835 mg.

A woman who is choosing instant soup told reporters that she drinks one or two bowls of soup every day, but sometimes she is too busy to make it herself. Instant soup is convenient to eat, tastes good and looks rich in raw materials, so she often buys it to supplement some nutrition. Some consumers don't quite approve of instant soup. "Porphyra, spinach and eggs are all ready-made, so this (product) is unnecessary."

There is a lot of salt and limited nutrition.

Qi Cuihua, director of Shandong Nutrition Society and associate professor of nutrition at Jinan University, said that instant soup contains a certain amount of sodium glutamate and five kinds of disodium nucleotides. These additives have a special taste, which can make the soup taste better. Such additives are also found in fresh condiments such as chicken essence, monosodium glutamate and soy sauce in daily life. It should be noted that adding it to instant soup according to national standards will not cause harm to health, and consumers need not worry.

However, the salt content of instant soup deserves our attention: China Nutrition Society recommends that the salt intake per person per day should not exceed 6g (1g salt is equivalent to 400mg sodium). However, a hot and sour soup containing 300mg sodium is very dangerous for patients with hypertension and kidney disease.

In addition, it is unrealistic to expect to supplement nutrition through instant soup. The content of protein per serving is 2-3g, while the content of an egg is 7-8g. The instant soup contains few vitamins and minerals. Some broths use extracts from meat or bones, which can't achieve the effect of supplementing nutrition. Therefore, instant soup can't replace traditional soup.

There are three points to pay attention to when choosing instant soup.

If you especially like instant soup, it is suggested to pay attention to the following points when choosing and eating: First, pay attention to allergenic ingredients, such as shrimp and bean products, and don't choose if you are allergic. Second, try to choose vegetarian soup, the lower the sodium content, the better, and eat it with nutritious foods such as sauce beef, dried tofu, fresh fruits and vegetables, and coarse grains.

Thirdly, if you choose products with heavy taste, such as Hu Spicy Soup, it is best to put only half of 1/3 or sauce package, or add more water to share with your family and friends, or you can add some other ingredients to make the soup more nutritious.

Is instant soup healthy? 3 delicious instant soup, eat it while it is hot. Sterilization and quick freezing technology make real materials visible.

As the saying goes, "soup before meals is better than good medicine." Although the function of drinking soup before meals is more reflected in enhancing satiety and preventing obesity caused by subsequent heavy eating, soup, as a part of the essence of various ingredients, naturally has its so-called health preservation function to a certain extent, so Cantonese people love soup, and it is understandable that many families have the habit of drinking soup before meals.

However, although it seems that the soup only needs to be boiled with ingredients, water and seasonings, for those who love and eat well, the soup can be divided into plain soup with simple boiled Chinese cabbage and bean sprouts, or into broth made by slowly stewing chicken, duck, pork, pig bones and trotters. Naturally, the manufacturing process of the former is simpler, but the flavor and nutrition of the latter also make it on the table.

However, with the increasing number of "solitary groups" and "single groups", it seems that the "big project" of cooking soup by one person is not worth the candle, which also promotes the emergence of the category of instant soup.

It is worth noting that with the escalation of consumption, the instant soup we are talking about now is different from the common concentrated soup base. Generally speaking, in the early concentrated instant soup, the soup with concentrated essence was boiled for a long time, and then concentrated by using the soup freezing technology to make it into a solidified base material, and then the corresponding soup material was obtained after heating in water.

However, with the improvement of people's requirements for food quality, based on food processing technology, making the raw materials mentioned in packaging and taste visible and making the quality of instant soup closer to the existing instant soup is becoming the development trend of new instant soup.

After browsing the products of instant soup on a certain platform, it is found that there are many forms of instant soup, such as bags and boxes, mainly in the form of frozen clots, including pork belly stewed chicken soup, tea tree mushroom stewed old duck soup, Hericium erinaceus stewed chicken soup, sea mushroom fish bone soup, fig pig bone soup and so on. Most of them can be eaten after simple heating, and the soup base is basically delicious.

To say how to keep the freshness and quality of soup on the basis of reducing the soup base and ingredients, it has to be mentioned that the continuous upgrading of food processing technology is becoming an important boost to improve the quality of instant soup.

It is reported that a fresh stewed chicken soup convenience food product uses modern stewing technology and chef's quality control to restore the traditional slow stewing, and uses low-temperature quick-freezing technology to instantly freeze the cooked soup at 35℃, so as to lock the flavor, umami taste and nutrition of the raw materials as much as possible.

Another manufacturer sealed the ingredients with high-barrier aluminum foil film food bags, cooked them at 70-80℃, and then sterilized them at 12 1℃ with high-temperature and high-pressure sterilization equipment to keep the soup fresh and prolong the shelf life.

In recent years, fast food products, as a major category of consumer demand, have shown a trend of "warming up" as a whole, and the optimization and upgrading of fast food soup categories is also the general trend. Using modern food freezing technology and sterilization technology to empower the production of instant soup and improve its quality will further broaden the market space of this kind of products and help them better stand on the market with high quality.