冬季滋补话鸡汤（Winter tonic chicken soup）.docVIP

冬季滋补话鸡汤（Winter tonic chicken soup） On the nutritional value of chicken and chicken soup Chicken soup has always been regarded as a nutritious food. Most people in China prefer the unique flavor of chicken. They like chicken soup very much. But there are a lot of people think: chicken when stewed for a long time, the essence of the meat are dissolved into the soup, the soup must be higher than the nutritional value of chicken, stewed chicken and chicken soup taste so delicious, so often eat more soup and eat less meat or simply discarded eat. In fact, this knowledge is wrong, according to food nutrition knowledge, the value of chicken is much higher than chicken soup. Chicken protein content is high, each containing 100 grams of protein 23.30 grams, pork, lamb, goose than a third, more than 3.3% beef. Chicken fat content is not much, and most of them are unsaturated fatty acids, so it is a good source of protein food for the elderly and patients with cardiovascular disease, especially for patients with weak constitution, after illness or postpartum. In addition, the chicken also contains vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin E, niacin, calcium, phosphorus, potassium, sodium, iron and other nutrients, very suitable for malnutrition, anemia and neurasthenia patients to eat. Chicken protein mainly in muscle, it is difficult to dissolve in water, heated after the solidification, only a small amount of amino acids and nitrogen extract can be dissolved in chicken soup. Chicken soup contains only nutrients from chicken oil, chicken skin, meat and bone, water-soluble small molecules, fats, and some vitamin B and calcium, phosphorus, iron. The flavor of chicken soup is delicious, is mainly due to the soup containing nitrogen extract, but the soup contained protein quality is very low, if not remove the chicken skin, chicken soup also chicken oil, mostly saturated fatty acids, so drink soup is only the intake of animal fat more detrimental to cardiovascular. Ch