What are the effects of eating bone porridge on health?

Eating bone porridge often has no nutritional value, because in addition to the starch and minerals of white rice, there is not enough protein and other nutrients, and there are no mineral elements needed by the human body.

The impact on the body is to gain weight, easy to overnutrition, high blood lipids, because the fat content of the bone pot is relatively high, easy to gain weight, rich in various nutrients are also a lot, eat too much is easy to overnutrition, and the protein content in the bone pot is very high, and using too much will lead to increased blood lipids.

Eating bone porridge often is very good for the body, because bones can supplement calcium, and there is also a lot of protein in it, so it is very good for the body to use bones to make porridge.

Fatty liver may form. Bone porridge is very nutritious, and it is also a high-purine food, so eating it regularly may form fatty liver.

The main nutrient is collagen. Not only is it beautiful, but it can also promote wound healing and enhance physical fitness. Extended informationPork leg bone is a large bone with a hole in the middle, which can contain bone marrow.

If you cook porridge for a long time, you will lose nutrients, and it often takes a long time to cook porridge, and there will be a great loss of vitamin A for a few hours in the state of keeping warm. Some people believe that the diet of patients with stomach problems is mainly porridge, but in fact, porridge is swallowed without chewing, and the porridge is not completely mixed with saliva, so the initial digestion of amylase in saliva cannot be obtained. At the same time, there is more water in the porridge, which enters the stomach to dilute the gastric juice, which is also the reason why the porridge is not easy to digest.

Although white rice porridge is easy to digest and suck, the effect of rising blood sugar after meals is more intense, which is not only not conducive to blood sugar control in diabetic patients, but also not conducive to postprandial blood sugar in healthy people, so we can't drink porridge every day, healthy digestion and stomach is one-tenth, and the food we usually eat can be digested. If we eat white porridge for a long time and end up "feeding the stomach", then the digestion of the stomach can become eight, so when we eat some food, we will have indigestion, that is, if you eat porridge for a long time, the function of your stomach will deteriorate.

Bone broth with additives will feel a special aroma, and there is no taste of bone, which is a fragrance that is said not to be a potato brigade, and the soup is so thick that no matter how much you drink, you don't want to go to the toilet, add aromatics to make soup: usually, most of these shops don't make soup like your main business. After the guests order, they make a soup with Oso flour, which is why you can get a delicious bowl of soup in a matter of minutes.

For the sake of health, most of the basic foods of diabetics are coarse grains and dry grains, and coarse grains are sandwiched with a little fine grains. Although the intake of basic foods is controlled, even if you eat dry basic foods, you are not prone to gaining weight! Different types of cereals and legumes can be concentrated in one porridge, which can enrich our only diet every day, we will get more nutrients and avoid nutrient deficiencies, especially uncommon ingredients.

It is a very healthy eating habit to put it in porridge as a hodgepodge.

Ingredients: 650g pork bones, 100g pearl rice, 1 tablespoon of oil, 2 tablespoons of salt, 15g green onion, 20g ginger.

Steps. 1. Marinate the pork barrel bones for one night in advance.

Steps. 2. Wash the rice and put in an appropriate amount of water.

Steps. 3. Then add the salted pork bones.

Steps. 4. Add ginger and press in a pressure cooker for 20 minutes.

Steps. 5. Put a little oil and chicken powder in the salted bone porridge that has been pressed.

Steps. 6. Put the salted bone porridge into chopped green onions.

Ingredients: 300g of keel, 150g of rice.

Excipients: appropriate amount of oil, appropriate amount of salt, 2 slices of ginger.

Preparation of bone porridge:

1. Prepare the dragon bones and chop them into small pieces.

2. Wash the rice and soak it in water for half an hour.

3. Wash and put in the rice cooker.

4. Add an appropriate amount of water and two slices of ginger and a small amount of peanut oil and cook for half an hour.

5. Put the rice in and cook until it is rotten.

6. Add seasonings at the end.

7. Put it in a bowl.

Nutritious.

As the saying goes, "The essence of bones is in soup." According to analysis, animal bones contain a variety of substances that have nutrition, nourishment and health care functions for the human body, and have the health care effects of adding bone marrow, increasing blood, slowing down aging and prolonging life.

Comparing the nutritional content of pork bones with fresh pork, you will find that the protein, iron, calcium and phosphorus content is much higher than that of fresh pork. For example, protein is higher than eggs 120, pork is 100, beef is 61, and milk powder is 23. The iron content is more than 9 times that of milk powder, 8 and a half times that of beef, 2 and a half times that of pork, and 1 and a half times that of eggs.

The content of calcium and phosphorus is much higher than that of other foods. What's especially valuable is that bone broth is more easily digested and absorbed by the body than plant-based foods.

In fact, no matter how high the temperature is, it cannot dissolve the calcium in the bones, because the calcium contained in animal bones is not easy to decompose, and long-term cooking will destroy the protein in the bones, so it is not advisable to boil bone broth for too long. The method recommended by nutrition experts is: before simmering the soup, first smash the washed bones, and then put in cold water, add enough cold water at one time, and slowly warm, and add vinegar in an appropriate amount after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; At the same time, do not put salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of proteins and affect the deliciousness of the soup.

1. Pork chops (pork ribs): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more.

2. Rice: Rice has high nutritional efficacy and is the basic food for supplementing nutrients; Rice is rich in B vitamins; Rice has the effects of nourishing the body, strengthening the spleen and stomach, strengthening the essence and strengthening the will, and the five organs, clearing the blood and veins, brightening the ears and eyes, stopping annoyance, quenching thirst, and stopping diarrhea.

Preparation of bone porridge:

1.Put 1 slice of peppercorns and ginger slices in the pot with water, wash the meat bones into the pot, take out the bloody foam and rinse it after boiling, drain the water and set aside.

2.Put the boiled meat bones into the multi-functional rice cooker, pat 1 slice of ginger into the pot, add 11 parts of water to the rice, and set the "1 hour porridge soup" file to cook.

3.During the cooking of the meat bones, the foam that has spilled over and over again is skimmed off from the soup noodles.

4.Soak the yuba in hot water until soft, wring out the water and cut it into sections for later use; Peel the shell and chop the preserved eggs into cubes; Wash the rice and drain it for later use.

5.Put the three ingredients into a large bowl, add a small spoon of cooking oil and a little salt, knead and mix well, marinate for 20-30 minutes and set aside.

6.After the meat and bones are boiled for 1 hour, pour the marinated porridge ingredients into the pot, mix well, and set the "1-hour porridge soup" stall to cook the porridge. Stir the rice grains moderately with a spoon when the plum is cut for the second degree, cover the pot and continue to cook.

After the porridge is cooked, add an appropriate amount of refined salt and pepper to taste, wash and chop the shallots, pour a little boiling oil on the "excited" green onion fragrance, sprinkle it on the porridge, and then add a few drops of soy sauce or light soy sauce to eat.

Bone broth is unilaterally unnutritious, unless there is vinegar, the more vinegar the more can boil out the essence of the bones, but after more vinegar, you can't eat it, so don't expect bone broth to supplement a lot of nutrients.