Residents of southern China eat chicken and have the habit of drinking soup and discarding meat. It is believed that after a long time of cooking, all the “essences” in the chicken are dissolved in water, so there are more nutrients in the soup than in the meat. The value is high, and the remaining meat residue is the same as the medicine residue, so there is no value. Therefore, it is not scientific to discard and discard it.

　　chicken in soup During the process, some soluble substances in the meat dissolve in the soup, including some proteins, amino acids, minerals, vitamins, lipids, etc. But these nutrients in chicken soup are very different from chicken.

　　Taking crock chicken as an example, the protein in the soup is only 6％ in the meat, the fat-soluble vitamin is 0～19％, the calcium is 12.5％, the iron is 16％ ;, The more soluble nutrients dissolve more, such as vitamin B1, potassium and so on. Therefore, most of the nutrients in meat are obviously higher than that in soup, so it is not correct to understand that soup has higher nutritional value than meat, and it is not advisable to drink soup and discard meat.

　　Chicken soup is delicious and related to some nitrogen-containing extracts in the soup. The more these substances, the stronger the taste. Generally, adult animals have more content than juvenile animals and more poultry meat than livestock meat. Therefore, the hen and duck soup is more delicious than the broiler or duck soup. Chicken broth can stimulate the secretion of digestive juices, help appetite and increase appetite, eating in small amounts is not a big deal.

　　However, if chicken soup is eaten as a nutritional product in large amounts every day, it will bring some negative effects on health, because chicken soup contains more cholesterol and fat, those with higher blood lipids, high blood pressure patients , Hyperacidity patients, cholecystitis and cholelithiasis patients should not be consumed regularly.