In fact, the reason why some long-stewed thick soups are milky white is just emulsifying phenomenon of fat, which has nothing to do with the high nutritional value. That is to say, the microspheres of lipid substances are evenly dispersed in water, causing light scattering and turning milky white. This is only an optical phenomenon caused by emulsification effect.
Extended data
There is a kind of people who need to stay away from fish soup-people in uric acid is too high. Broth and chicken soup contain many kinds of nucleotides, which are the source of umami and purine, such as guanine in guanylic acid, adenine in adenine acid and hypoxanthine in inosine acid.
Because purine-containing nucleotides are easily soluble in water, they will escape from meat and fish, and not a little. Because the volume of soup is larger than that of meat, after a long period of boiling, the total amount of purine in soup will be more than that in meat, reaching a diffusion balance. The longer the cooking time, the more nucleotides the cells produce. It is best for gout patients not to drink rich fresh soup.
People's Network-Drink soup, is it really nutritious?