Why Soups Are So Important for Health: The Opinion of Nutritionists
Even as a child, I was convinced that I needed to eat soup, that it was healthy and that without soups the body would be ill.
And it turns out that this is not the invention of caring mothers and fathers, but the conclusions of nutritionists.
Soups are necessary to eat, especially in winter, because they warm you up, protect you from colds and restore the body after illness.
In addition, soups provide essential proteins, vitamins and minerals. But soups are useful provided that we cook them ourselves and do not use instant concentrates.
An additional benefit of natural soups is that they contain more potassium than sodium. This facilitates the removal of water from the body and stimulates its cleansing from toxins.
1. Soups on vegetable broths are a source of carbohydrates, fiber, potassium, iron, magnesium, vitamins E and B, beta-carotene. And all this in an easily digestible form.
2. Vegetable broth is the most dietary, as it does not contain fat. Clear soups, cooked exclusively in vegetable broths, are very filling and are not high in calories.
For example, 100 g of cauliflower soup contains about 28 kcal, and tomato soup - 29 kcal. But there is a way to degrease meat broth. To do this, you need to put it in the refrigerator, and then skim off all the fat from the surface.
3. The fiber in the soup leads to a feeling of satiety after lunch. Those who want to provide themselves with more energy, minerals and fiber can use additives: pasta, cereals, green peas. But they are not recommended for those on a diet.
4. To make the broth clear, you must first bring it to a boil, then reduce the heat and simmer.
During the cooking process, you need to skim off the foam from the broth. If it is cooked with meat, the meat needs to be put in cold water.
The nutritional value of frozen vegetables is close to that of fresh ones. Freezing does not cause a large loss of minerals and vitamins. And by the way, when cooked, frozen vegetables lose less of their "usefulness" than raw ones.
Each soup is wonderful in its own way. And each provides an irreplaceable set of useful substances.
Red borscht (250 ml - 40 kcal) has a cleansing effect, strengthens blood vessels, reduces blood pressure and cholesterol levels. A serving of borscht facilitates digestion;
Tomato soup (250 ml - 80 kcal) due to the content of lycopene (the most powerful antioxidant) reduces blood pressure, prevents cancer (lung, prostate). Contains potassium, which regulates the work of the heart;
Rassolnik (250 ml - 100 kcal) strengthens the immune system due to the content of organic acids. Promotes the development of beneficial bacteria in our stomach.
