Fish soup is a traditional Chinese dish with unique characteristics. There are various ways to cook fish soup, and I believe you will definitely praise it when you make a bowl of milky white fish soup. Fish meat is rich in protein, and although it contains less fat, it has a higher proportion of unsaturated fatty acids, especially essential fatty acids that are abundant in the human body.
White color does not indicate more nutrition in fish soup
Actually, the fat content of fish is the key factor that determines the color of fish soup. In other words, if some fish have a higher fat content, there is no need to fry them in oil. The stewed soup will also be milky white. On the other hand, if some fish have a lower fat content, the soup will not be white without frying. This means that white fish soup actually indicates a higher fat content, so it is not necessarily more nutritious. Supplementing nutrition does not mean supplementing fat, and excessive fat intake is not beneficial to the body.
Nowadays, boiled fish and grilled fish are popular and delicious dishes. Grilling fish reduces the loss of vitamins in the fish meat, and the content of calcium, potassium, and magnesium in the fish significantly increases after grilling.
Steamed fish loses more vitamins but retains other minerals well. Boiled fish loses a large amount of water-soluble vitamins and significantly reduces the amount of vitamins and minerals.
If fish is cooked in a microwave, vitamins will be significantly reduced, and the content of fatty acids will decrease, but other vitamins and minerals will be well preserved.
Different types of fish have different effects on the body
1. Carp
Carp has a sweet and warm taste and has the effects of invigorating qi, strengthening the spleen, promoting blood circulation, promoting lactation, and diuresis. It can effectively treat edema and lack of prenatal vitality.
2. Crucian carp
Crucian carp has a sweet and warm taste and has the effects of diuresis, invigorating qi, strengthening the spleen, and clearing heat and detoxifying. It can effectively treat edema, ascites, and relieve diseases such as insufficient lactation and gastric prolapse.
3. Grass carp
Grass carp has a sweet and warm taste and has the functions of calming the liver, dispelling wind, and relieving pain. The flesh of grass carp is thick and loose. Ancient people believed that grass carp can treat debility and wind-induced headaches. Steaming is the preferred method of consumption.
4. Mackerel
Mackerel has the effects of dampness elimination, water diuresis, tonifying qi, nourishing the stomach, dispelling wind, and relieving irritability. It can effectively treat symptoms such as cold and painful stomach, beriberi, rheumatism, and headaches. The zinc, selenium, iron, and other trace elements in mackerel have anti-cancer and cancer prevention effects.
Fish is rich in protein, low in fat, and delicious in taste. It is a good nourishing ingredient. There are many ways to cook fish, and different fish have different effects. Therefore, it is important to pay attention to the fish we eat in our daily lives.
