<h1 class="pgc-h-arrow-right" data-track="10" > drink bone broth without calcium</h1> supplementation
Many people think that bone broth can supplement calcium, and it is a traditional calcium supplement "magic formula", which is actually unscientific. Calcium in the bones is present in the bound form of hydroxyapatite and is difficult to dissolve. Experiments have confirmed that when the bones are steamed in a pressure cooker for 2 hours, the calcium content in the soup is still very low, but a large amount of fat in the bones is boiled out. The white component of bone broth actually comes from fat, which is a small grain of emulsified fat.
The composition table of shrimp skin shows that the shrimp skin has a high calcium content, 10 times that of milk, so many people think that shrimp skin is an "artifact" for calcium supplementation. However, the calcium in the skin of the shrimp is mainly present in the shell, which also exists in the form of a combination, and the amount that can be absorbed by the human body is minimal. In addition, the salt content of shrimp skin is extremely high, and everyone should usually eat less. Therefore, shrimp skin calcium supplementation is also unrealistic.
<h1 class="pgc-h-arrow-right" data-track="10" > tips: the correct way to eat shrimp skin</h1>
If you really want to use shrimp skin as a way to supplement calcium, it is recommended to soak it in warm water for more than 2 hours before eating, then wash it repeatedly and add some vinegar when cooking. This can reduce salt and facilitate the dissolution of calcium, but it should not be consumed too much.
<h1 class="pgc-h-arrow-right" data-track="10" > broth is not as nutritious as meat</h1>
The long-boiled broth is rich in flavor and delicious, and many people think that the nutrition of the broth will be richer, because after a long period of stewing, the nutrients in the meat are dissolved into the soup. In fact, on the contrary, the nutrition in broth is far less than that of the meat pieces themselves.
In the process of cooking meat, some components in the meat will slowly dissolve into the soup, such as potassium, water-soluble vitamins, soluble proteins and nitrogen-containing flavoring substances, and fat will also be dissolved more in the soup. However, most of the protein, iron and other nutrients in meat are still in meat. Therefore, the nutritional value of meat in the broth is higher, it is recommended that you do not waste meat pieces, eat meat, and drink soup in moderation.
The broth is fragrant, but the nutritional value is not high, and it contains more fat, higher energy, and more purines in the broth. So drink less greasy broth.
Author: Wang Xufeng Editor-in-Chief President of the Capital Health, Nutrition and Gastronomy Society
Source: "How to eat Chinese?" Science and Technology Literature Publishing House