有人认为,老母鸡的营养价值高,喜欢用它来炖汤进补。其实,老母鸡与新鸡比较营养价值并不高。 鸡肉的营养成份主要是蛋白质含量高,还含有脂肪、维生素、矿物质等。用其炖汤,这些营养物质除部份溶解于汤中外,其余仍保留在鸡肉中。新鸡肉多为胶原结缔组织,结构松软,易煮烂分解成 Some people think that the nutritional value of the old hen, like to use it to stew tonic. In fact, the nutritional value of old hens and new chickens is not high. The nutritional content of chicken is mainly high in protein, but also contains fat, vitamins, minerals and so on. With its stew, these nutrients in addition to some dissolved in the soup, the rest remain in the chicken. New chicken mostly collagen connective tissue, soft structure, easy to decompose into rotten