The nutritional value of bone soup is not as good as that of milk110, and the sufficient energy and protein required by patients are even less.

Bone soup contains the most fat, and most of it is saturated fatty acid, which is not easy to digest. It is not suitable for people with weak gastrointestinal tract after operation or critically ill patients. There are only a few nutrients such as amino acids and minerals in the soup.

There is not much calcium in bone soup. Boiling 1 kg bone into soup only contains 182 mg of calcium, which is far from meeting the 800 mg of calcium required by an adult every day.

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Several common mistakes in making soup:

1, less water

Water is the key to making soup. It is not only a medium for heat transfer, but also a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway and affects the taste of the soup.

Under normal circumstances, the amount of water added to the soup should be at least 3 times the weight of the ingredients. If you really need to add water halfway, it is best to use hot water instead of cold water, which will have the least effect on the taste of the soup.

2. Cooked for too long

Some people are always afraid that soup won't taste too light. In fact, if you are cooking soup, the best time is half an hour to an hour, which can ensure the taste and nutrition.

Too long time will increase the content of purine in soup, increase the risk of gout, and at the same time, the nutrition in food will slowly lose. If it is bone soup or trotter soup, the time can be appropriately extended, but not more than 3 hours.

3, add "material" in disorder

Many people want to make up for it by drinking soup, so they will add some Chinese herbal medicines to the soup. However, different Chinese herbal medicines have different characteristics. Before making soup, you must be familiar with the cold, hot, warm and cool properties of Chinese herbal medicines. For example, American ginseng is cool, ginseng, angelica and dangshen are warm, and medlar is flat.

In addition, the choice of Chinese herbal medicine should also be based on personal physical condition. For example, people who are too cold should choose Chinese herbal medicines such as angelica and codonopsis pilosula, but people with hot constitution may get angry after eating them. Therefore, if you want to add Chinese herbal medicine to the soup, you'd better do it according to your own physique.

Step 4 add salt early

Salt is one of the most important seasonings in soup. Some people think that adding salt in the early stage can completely "blend" salt into ingredients and soup and improve the taste of soup, which is actually a misunderstanding. Because putting salt too early will solidify the protein in the meat, which is not easy to dissolve, and it will also make the soup darker and the concentration is not enough.

Putting salt late will not affect the taste of the soup, but can keep the meat fresh and tender. So it's best to add salt when cooking.

The soup is boiling.

When cooking soup, you should first boil the soup with high fire, and then turn to low heat. Because the fire will make the water in the meat lose too quickly and make its taste worse. It is better to boil the soup a little to control the heat.

6. Various condiments

"Adding more seasoning to improve the taste" is also a big misunderstanding in making soup. Too much seasoning may cross the flavor, affecting the original flavor of soup and meat.

A kind of meat with 2~4 seasonings is perfect, such as adding ginger slices, bay leaves and pepper when cooking chicken soup.

People's Network-Nutritionists' five biggest headaches. Stop being superstitious about bone soup.