The longer the soup,casserole/pot the less nutritious it is. For a long time, people believed that "the longer the soup, the more nutritious the soup". In this regard, the Institute of Nutrition and Health Food,casserole/pot Tongji University School of Medicine conducted experimental research.
They chose hooves pot, grass chicken pot, and old duck pot. Through testing,casserole/pot they found that the protein and fat content of hooves increased significantly after heating for 1 hour, and then gradually decreased;
The protein and fat content of grass chicken meat gradually increases after heating for 0.5 hours, protein heating for 1.5 hours, and fat heating for 0.75 hours to reach the maximum value;casserole/pot the protein content of duck meat is basically unchanged after heating for 1 hour,casserole/pot and the fat content is heating for 45 minutes To the highest value at the time.
Long-time cooking of the soup did not increase the nutrients in these three soups as people expected. Especially for Caoji and Laoya, the longer the soup,casserole/pot the lower the protein content.
