milk white soup is rich in soluble nutrients

Since the autumn, many people have been busy with traditional health practices.In the outpatient department of the nutrition department of the people's hospital of jiangsu province, the patients and seniors of three high levels (i.e., high blood pressure, hyperlipidemia and hyperglycemia) were consulted to ask whether they could eat fish head soup.Many people think fish head

soup is the harmless rich nutrition, frequently edible, but from the Angle of nutrition, in most cases, the nutritional value of fish head soup is limited, but also for patients with diabetes,high blood pressure, high cholesterol, and high cholesterol is not often drink.

Myth 1: fish head soup is high in protein

Truth: protein only accounts for about 2% of fish, but it concentrates 40% of the fat in fish According to nutrition science director li qun, the nutrition of human health is not an element, but a variety of elements in proportion to the scientific combination, and should vary from person to person.For example, for proteins, if it is a protein - energy-dystrophic patient requires a high-protein diet, but for chronic renal failure patients, high protein is fatal.And meat soup (fish, broth), besides rich in fat, other nutrients are deficient.For example, a bowl of fish soup contains only about 2% of the protein that is dissolved in fish, but it concentrates 40%of the fat in the fish.

In nutritional value if the aristichthys nobilis (also called silver carps, variegated carp, big head, tianmu lake sand pot fish head is in the head as main ingredient) after removal of moisture, protein content in the fish head of 49.0% is far less than 87.5% of fish;The fish head was 14.9 percent, far higher than the 3.1 percent of fish.The fish head protein content of the same carp (also known as silver carp, silver carp, etc.) was 53.6 percent, far lower than the 83.2 percent of fish.The fat content was 11.4%, much higher than the 2.8% of fish.

Myth 2: milk white soup is rich in soluble nutrients

Truth: thick soup is actually "emulsified fat"

The fish head soup "tang juice milky white, flavour is rich, the taste is thick, fresh beautiful abnormal", many people thought, white soup is protein, calcium and so on nutrition dissolve in water, this is misunderstanding.

This creamy white, thick broth is a fat emulsifying process.Cooking experience tells us that to stew out of the ivory soup must choose fresh animal raw materials and rich in protein and fat in before must fish head soup, and then the fire boiled, keep the liquid boiling.In the process of stewing, cooking oil and contained in the feed the fat fat, some water soluble protein in muscle tissue and bone lecithin dissolution of collagen in the skin partially hydrolyzed gelatin molecules, in the case of the pot soup boil away, adipose tissue is crushed into small particles, and the emulsification of lecithin, gelatin molecules and some proteins have the effect of the emulsifier, formed the oil-in-water emulsion, which makes soup thick white, eventually became a cream soup.So "milk soup" is "emulsified fat", and fish soup with no fat is usually not milky white.