汤是多种食材经水火共制而成的。食材中的营养成分,在长时间的微沸状态下渐渐起了变化,比如脂肪和蛋白质,会分解出酮、醛和氨基酸,它们溶散到水中,便有了诱人的香味与鲜味。食材中的部分维生素和矿物质也会逐渐溶解于沸水中,比如B族维生素和钾、镁等矿物质。这些成分以汤汁为载体被我们摄入,相对那些需要咀嚼的食材而言,它们更易被我们消化吸收,也较少带来胃肠负担,所以脾胃不好或久病初愈的人往往用汤来补养身体。但换一个角度来看,并不是食材中所有的营养素都能完全溶解在汤中,比如蛋白质,肉没煮化成渣混溶于水中之前,固态的肌肉组织仍然是最重要的蛋白 Soup is a variety of ingredients co-controlled by the fire and water. Nutritional ingredients in the ingredients gradually change in the state of prolonged micro-boiling, such as fat and protein, will break down ketones, aldehydes and amino acids, they dissolve into the water, there will be attractive scent and flavor. Some of the ingredients of vitamins and minerals will gradually dissolve in boiling water, such as B vitamins and potassium, magnesium and other minerals. These ingredients are taken by our soup as a carrier, compared with those who need to chew, they are more easily digested and absorbed by us, and also bring less burden on the stomach and stomach, so people with poor stomach or recover from chronic illness often use Soup to nourish the body. But from another point of view, not all the nutrients in the food can be completely dissolved in the soup, such as protein, the meat is not boiled into the water before dissolving into the water, the solid muscle tissue is still the most important protein