Where is the nutritional value of bone broth, fish broth, broth?

The bone marrow essence in the bone broth is very good, and the nutritional value is also very high, fish soup is some of its protein, the nutrition is also very high broth, and some of its better oil supplements are also better. <>

The value is in this concentrated bowl of soup, drinking this bowl of soup will drink all the nutrients, and the various dietary fibers in it are also relatively sufficient, so it is also more nourishing for the body, and my mother likes to make it for me to drink. <>

As the name suggests, bone broth can help young and middle-aged people organize their bones. The protein contained in fish soup is high-quality, complete, easy to digest and absorb, and can enhance immunity. <>

For example, the bone broth, fish soup and broth we usually drink, its nutritional value lies in the fact that it is rich in protein, and it is very tonic for the body, and there are many nutrients that the body needs. <>

I think the nutritional value of all kinds of soups is all in the soup, and their nutrition is all in the bones, and after these bones are cooked for a long time, all the nutrients go to the soup. <>

In fact, the nutritional value of these soups lies in the soup, such as bone broth, which has a lot of calcium, so after drinking the soup, you will really grow taller, and the fish soup also has a lot of protein, and after drinking, it will also allow us to replenish energy, so the basic nutrients are in the soup.

The nutritional value of bone broth lies in its bone marrow, and the nutritional value of fish soup is its plateau protein. Broth is a good element that can supplement our body.

Bones also have high nutritional value, otherwise why would dogs gnaw bones, bone broth is the most nutritious protein stew in the bone marrow.

1. Compared with broth, bone broth contains more collagen and saturated fatty acids.

Collagen can lower blood triglycerides and cholesterol, making it an ideal hypolipidemic food. Collagen can assist in the elimination of aluminum in the body, reduce the accumulation of aluminum in the body, reduce the harm of aluminum to the human body, and promote the growth of nails and hair to a certain extent.

Bone broth contains more saturated fatty acids, and regular consumption can easily increase the risk of obesity, hyperlipidemia, cardiovascular and cerebrovascular diseases and other diseases.

2. Broth contains some water-soluble substances than bone broth.

Vitamin C, amino acids, small peptides and potassium are water-soluble, and a small amount of protein are widely found in broths.

The free amino band chai acid, small peptides, glutamic acid, and B vitamins in the broth are all important nutrients needed by the human body and can be used as a fast energy source for intestinal cells**.

3. The purine content in broth is higher than that in bone broth.

The purine content in the broth is very high, and the sodium salt and fat content are also a lot, gout patients and "three high" people should drink soup especially to inject the amount of food they eat, it is best to stay away from fresh soup, thick soup, sweet soup, so as not to exceed the fat and energy, otherwise it will lead to an increase in blood pressure, blood sugar, blood lipids and uric acid, causing or aggravating the condition.

Bone broth contains protein, fat, vitamins, a lot of calcium phosphate, bone collagen, bone mucin and other nutrients.

The protein, iron, sodium and energy produced by pig bones are much higher than that of fresh pork, and its protein is 23% higher than that of milk powder, 2 times that of pork, 61% higher than beef, more than 1 times that of eggs, and more than 9 times that of milk powder, more than 9 times that of beef, pork, and eggs, and the content of calcium and phosphorus is very high.

1. In our concept, soup may be more nutritious than meat, because the soup made from the bones does not need to add any seasonings, and the color looks white.

2. However, according to the test results of professional machines, bones are rich in protein, so they are often used as raw materials for soup, but in the boiled soup, only 15% of the protein can be dissolved in the bones, and other nutrients are the same, only a small part enters the soup, and many parts are stored in the meat.

3. The important ingredient that people can obtain in the bones is protein, in addition to fat, vitamins, calcium and other substances, in the process of boiling bone broth, the meat is cooked, and the vitamins and minerals in it will enter the soup, generally speaking, the protein content in the bone broth is only one to two percent. There is only potassium in the soup, and the calcium, iron and other elements in the meat and bones are insoluble in water, so there are not many such elements in the soup. In addition, fat is also insoluble in water, so we can see in the soup that there is a white substance floating on the surface, which is fat.