Since the beginning of autumn, many people have been “sticking their feet†according to traditional health habits. In the outpatient department of the Nutrition Department of the People's Hospital of Jiangsu Province, the patient was questioned by multiple patients (ie, hypertension, hyperlipidemia, and hyperglycemia) in the outpatient department and the elderly asked if they could eat fish soup. Many people mistakenly believe that fish head soup is tasty and nutritious, but it is often eaten. However, from a nutrition point of view, the nutritional value of fish head soup is limited in most cases, and it is also limited for diabetes, high blood pressure, high cholesterol, and high cholesterol. The patient is not suitable for drinking.
Misconception 1: Fish Head Soup Has High Protein Content
The truth: Protein only accounts for about 2% of fish, but it concentrates 40% of the fat in fish
According to the director of the nutrition department Li Qun, the nutrition needed for human health is not an element but a scientific combination of proportions of various elements and should vary from person to person. For example, protein, if protein-energy malnutrition patients need high-protein diet, but chronic renal failure patients are often high-protein fatal. The soup (fish, broth) in addition to being rich in fat, other nutrients are lacking. For example, the protein dissolved in a bowl of fish soup only accounts for about 2% of fish, but it concentrates 40% of the fat in fish.
In terms of nutritional value, if the water content of squid (also known as flower squid, puffball head fish, and bulkhead fish, and the head of the Tianmu Lake casserole is based on this fish head) is removed, the protein content in the fish head is 49.0% and far below. 87.5% of fish meat; fat content of fish head was 14.9%, much higher than 3.1% of fish meat. The same carp (also known as white peony, scorpion fish, etc.) has a fish protein content of 53.6%, which is far lower than the 83.2% of fish. The fat content of fish head is 11.4%, which is much higher than the 2.8% of fish.
Misconception II: Milky white soup is rich in dissolved nutrition
Truth: thick soup is actually "emulsified fat"
Fish head soup "broth white, rich and mellow, delicious exception", many people will think that white soup is protein, calcium and other nutrients dissolved in water, which is actually a misunderstanding.
This milky, thick soup formation process is actually a fat emulsification process. The cooking experience tells us that if you want to stew a milky white soup, you must use fresh animal raw materials rich in protein and fat, and be sure to fry the fish head before cooking, then boil over the fire and keep the soup boiling. During the tanning process, the fat in the cooking oil and the fat contained in the raw material, some of the water-soluble proteins in the muscle tissue, and the lecithin in the bone dissolve out, and the collagen in the skin is partially hydrolyzed into a gelatin molecule in the pan. As the soup continues to boil, the fat tissue is crushed into tiny particles, and lecithin, gelatin molecules, and some emulsifying proteins act as emulsifiers, forming oil-in-water emulsions. The soup was thick and it eventually became a milk soup. Therefore, “milk soup†is “emulsified fatâ€, and fish soup without fat is generally not milky.
Reminder: long-term consumption of fish head soup easily excessive heat
For the hungry people, soup is the most euphoric food, but for elderly people who need scientific intake of protein, vitamins, dietary fiber, and the three-high population, drinking fish soup can lead to excessive intake of fat and energy. Excessive standards, at the same time, the satiety of fish soup will squeeze the stomach capacity of other foods he should have taken, and long-term consumption will affect the dietary structure, resulting in nutritional imbalance.
In addition, it is worth mentioning that according to the effect of bio-accumulation, fish heads are rich in fish blood vessels and are precisely the areas where various pesticides and other toxic chemicals are concentrated. According to previous survey data, the amount of pesticide residues and heavy metals in the fish head may be 5-10 times that of fish. At the same time, there may be a large number of parasites in the head of the fish. When stewing fish head soup, it is not necessary to consider this issue because of stewing for a long time. However, be careful when eating hot pot.
Therefore, the fish soup is delicious, and occasionally drinks and drinks, but it is better to drink it.
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