1. Meat food itself is rich in protein, fat, minerals and other nutrients. Most of these nutrients will remain in the meat during the stew, so the nutritional value of the meat will not be lost too much. However, some water-soluble vitamins, such as vitamin C, will be lost when heated at high temperature for a long time.
2. In the process of stewing soup, some nutrients in meat and other ingredients will be released and integrated into the soup, such as sugar, minerals and amino acids. Long-term stewing can fully release and integrate these nutrients, so the soup obtained by stewing soup also has certain nutritional value.
3. The soup obtained by stewing soup also contains nutrients such as dietary fiber. When meat and vegetables are heated for a long time, some nutrients such as dietary fiber will be integrated into the soup, which also increases the nutritional density of the soup.
4. The dishes and vegetables added in the stew soup also provide nutrition for the soup. Carrots, potatoes, beans and other vegetables are rich in nutrients, and some of these nutrients will be integrated into the soup to improve the nutritional value of the soup.
So to sum up, it can be concluded that meat is indeed nutritious, but the process of stewing soup will also release some nutrients into the soup, and the added vegetables will also provide nutrition for the soup. Therefore, when stewing soup, nutrition exists not only in meat, but also in soup. The correct statement should be: when stewing soup, both meat and soup have nutritional value. Both soup and meat can be nourished, and they complement each other.
Ideally, when enjoying stew, you should eat both meat and soup, so as to maximize the nutrition of the food. Eating meat or soup alone is not complete. So that sentence is an inaccurate conclusion. The nutrition of stew soup comes from meat and soup, both of which are indispensable.