无论你是吃中餐还是吃西餐,也无论你是在品尝丰盛的佳肴还是普通的家常便饭,都希望在餐桌上能有一道味道鲜美的汤。 从营养学的观点看,汤中的主要成分是水。水是人体所必需的六大营养素之一,在人体内起着营养输送和物质代谢的桥梁作用。它还能维持人体的酸碱平衡,对调节体温、排除废物及毒素起着一定的作用。另外,在制作汤时,原料中的各种营养素大量地溶解于汤中,使汤的营养非常丰富,特别是溶解于汤中的一些鲜味成分如谷氨酸钠、肌苷酸、鸟苷酸、琥珀酸等,可使汤的鲜味大大增加,能刺激胃液加速分泌,对帮助食物的分解、消化和吸收很有好处。同时汤还能提供一定数量的热能。 喝汤时应该讲究营养科学。如果在吃饭前有意识地先喝几口汤,就象运动员在剧烈活动前做预备工作一样,可使整个消化器官活动起来,消化腺开始分泌消化液,消化管道开始蠕动,为进食做好准备。这样,当我们开始进食时,就能充分发挥各个消化器官的功能,使之协调而自然地进入工 Whether you eat Chinese food or western food, whether you are in the sumptuous cuisine or ordinary home cooking, all want to have a delicious soup on the table. From the nutritional point of view, the main ingredient in the soup is water. Water is one of the six essential nutrients required by the human body and functions as a bridge between nutrition delivery and material metabolism in the human body. It can also maintain the body’s acid-base balance, regulate body temperature, eliminate waste and toxins play a role. In addition, during the production of soups, various nutrients in the raw materials are largely dissolved in the soups, making the soups very rich in nutrients, especially some umami ingredients dissolved in soups such as sodium glutamate, inosinic acid, guanosine Acid, succinic acid, etc., can greatly increase the flavor of soup, can stimulate the secretion of gastric juice to help break down, digestion and absorption of food is very good. At the same time soup can also provide a certain amount of heat. Should pay attention to nutrition science soup. If consciously before drinking a few mouthfuls of soup, like the athletes doing preparatory work before the violent activities, the entire digestive organs can be activated, the digestive gland begins to secrete digestive juice, digestive tract began to wriggle, ready for eating. In this way, when we begin to eat, we can give full play to the function of various digestive organs, so that it can be coordinated and naturally enter the work