Soup can be called the head of our dinner table; since childhood, we have become accustomed to the fact that during the daytime meals should begin with it - a rich, aromatic liquid dish. Today, too, many of us cannot imagine a day without hot soup, because from a very early age we were taught that the “first thing” must be eaten, otherwise we will have neither strength nor health. However, soup has opponents who believe that it is a harmful dish that can ruin our stomach. So is it good to eat soup every day, or can such a habit harm our health? Let's figure it out together.
Soup is rightfully the “first” dish
Soups are a whole group of liquid dishes, the main feature of which is that more than half of it consists of liquid. There are probably millions of recipes for different soups. Many countries have their own soup, which has become a symbol of national cuisine. We have cabbage soup and borscht, the French have onion soup, the Japanese have miso soup that is especially popular today, the list goes on for a long time.
Each type of liquid hot dish has many variations; there are several hundred recipes for borscht alone. Moreover, for example, Russian, Ukrainian or Belarusian borscht can be very different from each other, fueling disputes in interethnic families. After all, each spouse has his own, national, understanding of what this first course should be. For example, in the Russian version of borscht there should be no lard, while in the Belarusian and Ukrainian versions this component occupies an important place in the recipe. And a Belarusian can ask a Russian why you put cabbage in borscht.
Another interesting fact is that soup does not have to be a hot dish; there are many recipes for preparing a cold dish. Each of these soups has its own health benefits and harms; a cold dish will retain more vitamins, but the hot version is considered to be healthier for the stomach. However, this depends on the specific recipe.
Types of pumpkin soup
There are many variations of this dish with the addition of various additional ingredients.
The most popular types of pumpkin cream soup:
• meat with smoked meats;
• cheese;
• mushroom;
• with mussels and shrimp;
• with cracklings.
The Vietnamese make a unique healthy version by adding coconut milk and green curry paste. In Uzbekistan, it is customary to cook pumpkin soup with milk. Portuguese soup is traditionally served with egg. In Mexico, bell pepper and coriander. In Britain, pumpkin soup is supplemented with leeks and hot garlic. French restaurants are famous for their creamy parmesan soup.
The benefits of the first dish
Soup is a great opportunity to enrich our diet with vegetables. Once we roughly count the number of different vegetables indicated in the recipe, we are convinced that this is truly a magical elixir.
It is believed that in order to fulfill the daily requirement for eating vegetables, you can “wrap up” just a couple of bowls of aromatic soup. Therefore, light vegetable soups are considered especially useful.
We can quickly satisfy our hunger with soup, because in order to eat a liquid dish, we don’t need to chew it well. Moreover, the nutritious liquid of soup, especially hot, fills the stomach, dulling the feeling of hunger. If you want to eat something tasty, but not very healthy, eat a bowl of soup first. This way, there will be less “room” in the stomach for that same “tasty, but not the healthiest” dish.
This also explains the benefits of soup for weight loss - we eat up in smaller portions, given the low calorie content of a liquid dish with high nutritional value. Of course, if we are not talking about the notorious lard borscht with donuts. There are even many diets based on various light, mostly vegetable, soups. Such dishes not only satiate us, but also rid the body of waste and toxins. Also, along with soups, our body receives fiber, which is necessary for weight loss and overall health.
The benefit of soup lies in its easy digestibility by the body. The soup contains many useful substances, is easily digestible and does not require much effort to eat it. Therefore, it is actively used during colds; it helps the body, exhausted by viruses, to recover and receive the necessary vitamins. However, the soup should be low-fat and light, so that the body does not have to spend a lot of effort and energy on digesting it, which is needed to resist infections. The dish warms the body well, which is especially valuable in the cold months.
Many soups have a good effect on metabolism and help you lose weight. Pea soups are especially useful in this sense, despite their relatively high calorie content.
Benefits of saury soup. Canned saury: the benefits and harms of a famous seafood
Canned Pacific saury has always been popular among Russian consumers. The benefits and harms of this product will be discussed in detail in this article.
Versatile and useful product
Surely few people know that saury, even in canned form, can replenish the daily requirement of amino acids in the human body. After all, when choosing a particular fish product, people mainly rely on their taste preferences. In addition, an important factor in consumer preferences is a presentable appearance. Canned fish has large pieces, from which cold appetizers and soups can be quickly and easily prepared, and which can be served as an addition to independent dishes. All these factors played an important role in the popularity of such a product as saury (canned food). The benefits and harms of fish, as well as its calorie content, will be given below.
Prevention of cardiovascular diseases
Such a popular product was not ignored by scientists. Therefore, researchers began to study the composition of the product, as well as the effect of saury consumption on certain vital human organs. It turned out that canned saury also retains all the beneficial vitamins and microelements contained in raw fish. The benefits and harms of the product were studied by scientists from the Institute of Biophysics of the SB RAS. It turned out that regular consumption of canned saury reduces the risk of cardiovascular diseases. To prevent the disease, scientists recommend eating the presented product as often as possible.
Why canned food?
It turns out that raw fish is less healthy due to the fact that it contains a fairly large amount of water. Since none of us, under normal conditions, would risk eating raw saury, we prepare it using heat treatment: fry, boil, steam and bake. However, the water contained in the internal fibers flows out, but for a reason, but takes with it the lion’s share of vitamins and microelements. In addition, short-chain acids completely disappear from the product. But vinegar-oil filling can not only preserve all the beneficial substances in the product, but also increase the proportion of polyunsaturated fatty acids.
Saira: benefits and harms of the product. What should be the daily intake?
And again let's turn to scientists. Indeed, in their large-scale studies, they calculated how much canned saury should be eaten daily to reduce the risk of heart disease, as well as fully satisfy the needs of the brain.
It turns out that to nourish the heart, blood vessels and internal parts of the human brain, you need to consume only 40 grams of canned food daily. By the way, the content of vital amino acids and saturated fats in other types of fish is noticeably lower.
How can a useful product cause harm?
Now we know a lot about seafood such as saury. The benefits and harms of fish were studied by leading Russian biophysicists and were presented in the materials of this publication. However, up to this point we have mainly considered the beneficial effects of saury, but have not found anything to complain about, looking for negative qualities. Of course, there can only be one harm from canned saury for a healthy person: abuse. This type of fish is oversaturated with useful substances, so under no circumstances should you consume it in jars. In addition, we have not yet considered the calorie content of the presented product.
Canned saury: calorie content. Useful properties, benefits and harms of the product
Now we will carefully consider the presented variety of fish, based on the fat content in it. The calorie content of the finished product varies. And if canned food made from young, medium-sized fish has a nutritional value of 143 kcal per 100g, then for large and fattier pieces of fish the calorie content increases to 262 kcal. In view of this, nutritionists warn against consuming the product for people who have abnormalities in the normal functioning of the pancreas and liver. Also, some people may have allergic reactions to all types of seafood; this may also be a contraindication to the use of this healthy variety of fish in their diet. That's all the warnings.
More details about the composition
In general, in terms of the content of vitamins and microelements, saury is in no way inferior to other varieties of fish. Rich in vitamins A, B and D, easily digestible proteins, calcium, magnesium, phosphorus and iron - all these microelements help prevent arthritis, osteoporosis and caries. We have already talked about the beneficial effects on the heart, blood vessels and brain. Doctors also recommend consuming saury to improve the functioning of the gastrointestinal tract, for diabetes mellitus and thyroid diseases.
Conclusion
The heroine of today's publication was canned saury. The benefits and harms of consuming this seafood are obvious. If there is no individual intolerance, then everyone can eat fish daily within reasonable limits.
Are there any benefits to soups for children?
The benefits of soups for children are sometimes questioned. This is partly surprising, because from childhood we are taught that the first must be included in the diet. However, some modern scientists question the usefulness of the dish, arguing that along with beneficial substances, dangerous components can also penetrate into the child’s body. To ensure that as little harmful substances as possible get into the dish, you should drain the first water of the meat broth. After the meat has cooked for a few minutes, the water needs to be drained and new water added. And only then cook the soup itself.
But kids still need to eat soup, the majority agrees on this opinion. You just need to carefully monitor the quality of the added products and prepare mainly vegetable first courses. If you use meat, then chicken or veal. You should not add bouillon cubes, a lot of seasonings, or garlic to soups for children.
Soup has the same effect on a child’s body as on an adult: it improves digestion, is easily digestible, and helps to gain strength. And puree soups are recommended to be given to small children as the first complementary food. By the way, the first course is with pureed vegetables, and an older child will eat it with more pleasure than ordinary soup, in which, sometimes, unappetizing pieces of vegetables float.
Vegetarian lentil soup with spinach
You will need the following ingredients:
- vegetable broth - 1 liter,
- half a glass of green lentils,
- bunch of spinach - 1 piece,
- tomatoes - 1 piece,
- carrots - 1 piece,
- onion - 1 piece,
- bay leaf - 1 piece,
- salt,
- pepper,
- vegetable oil - 2 tablespoons.
Preparation:
Pre-prepare vegetable broth. Bring it to a boil, and then put the lentils in it and cook for another 20 minutes over low heat.
Finely chop the onion into cubes and grate the carrots. Also cut the spinach and tomatoes into cubes. The onions must be sauteed, and then add carrots and tomatoes. Salt the vegetable mixture and continue to simmer for a few minutes, only then add the spinach. After two minutes, add the vegetables to the lentils, salt and pepper and add the bay leaf. Leave the mixture to cook for another 5 minutes.
Harmful properties of soups
Yes, there are claims that soups can be harmful to our health, or that they are not as beneficial as we think. Some claim that 70% of vitamins and minerals are destroyed during cooking and do not go into the broth. But harmful substances get there.
The statement is partially true, but not absolutely all vitamins are destroyed during the cooking process. Vitamin C is destroyed almost completely under the influence of high temperatures. But many B vitamins, vitamins A, E, D, PP are resistant to high temperatures. They are destroyed, but partially, and approximately 70% of the original amount remains in the soup. Fiber is also destroyed slightly during cooking.
Another statement about the dangers of soup is more true: various antibiotics and hormonal drugs that were “fed” to the animal end up in almost their entire composition in the broth. But this can also be avoided: the first water must be brought to a boil and drained, adding new water.
The first hot dishes are harmful to our body due to their high fat content, of course, if we are talking about meat soup. In order not to harm your health and figure, cook non-rich dishes.
Calorie content of vegetable soup with water without potatoes. Vegetable soup
Vegetable soups are liquid dishes prepared with decoctions or vegetable broth without the addition of meat and fish products. 200 types of vegetable soups are officially registered, but in reality there are many more. Each housewife chooses independently whether to cook a soup from a variety of vegetables or one or two ingredients, chop the vegetables coarsely or finely chop them, prepare a light thin soup or thick stew, blend the puree soup with a blender or mash the vegetables with a fork.
Vegetable soups vary in color, clarity, consistency and serving temperature. Additives to vegetable soups traditionally include cereals, pasta, dumplings, croutons, croutons, nuts, seeds and fresh herbs.
Calorie content of vegetable soup
The calorie content of vegetable soup depends very much on its composition; it is approximately 43 kcal per 100 grams of product.
Composition and beneficial properties of vegetable soup
The main purpose of any soup is to stimulate appetite, but now, at the highest speeds of life, lunch can only consist of soup, which should satisfy hunger and be nutritious. Vegetable soup contains dietary fiber, which stimulates intestinal motility and gently cleanses the stomach walls of unnecessary waste and toxins. It is important to preserve vitamins and microelements contained in various vegetables as much as possible, so you should remember that vitamin C almost completely disappears during heat treatment, and lycopene, on the contrary, enhances its beneficial properties.
Harm of vegetable soup
In case of digestive disorders and a “weak” stomach, vegetable soups should be consumed with caution so that increased intestinal motility does not have a negative impact. Some soups can cause excessive gas and discomfort.
How to cook vegetable soup
When choosing a soup recipe, you need to remember that borscht, cabbage soup made from fresh or sauerkraut, and rassolnik can be vegetable if you do not add meat ingredients to them (calorizator). The vegetable soup includes carrots, potatoes, turnips, pumpkin and zucchini, celery root and stalks, broccoli and cauliflower, onions and tomatoes, green peas and green beans, bell peppers, asparagus, sorrel, spinach and other vegetables. Vegetable soups are cooked briefly to preserve the shape and consistency of the vegetables. The soup can be made from both fresh and frozen vegetables.
For more information about the benefits of vegetable soup, see Copying this article in whole or in part is prohibited.
How to make healthy soups
To include soup in your diet without fear of harming your health, you need to follow a number of rules when preparing:
- Prepare meat soups from young animals
- Choose fresh, undamaged food
- Use lean meat and fish
- Vegetables need to be washed well before cooking, but do not soak in water.
- Don’t forget to drain the first broth, which we already talked about
- It is better to first cook the broth with vegetables, and then add meat there, and not do the opposite
- When cooking, it is important to consider what foods can be eaten by people with certain diseases
Low-calorie soup with proper nutrition from celery
You will need the following ingredients
- 3 glasses of water,
- 300g. celery,
- zucchini,
- leek,
- Bay leaf,
- 1.5 cups low-fat milk,
- ½ tsp. nutmeg,
- salt,
- pepper,
- green onion feathers.
Preparation:
Celery must be finely chopped. Also chop the zucchini and leeks and send everything to boil in boiling water with the addition of a bay leaf. Cook until tender, then remove the bay leaf and transfer the vegetables from the pan to a bowl. Take a hand blender and turn the boiled vegetables into porridge. Return them to the pan. Pour milk into them and bring the mixture to a boil. Pour spices into it and mix thoroughly. When serving in plates, add some greens for beauty.
If you are afraid that this soup will be too light, then you are mistaken. It can satiate you for a couple of hours. But if you still want to make it more satisfying, then add diet bread or croutons made from whole grain bread.
Should you eat soup every day?
No matter how many battles there are over the harms and benefits of soup, it is recommended to eat it regularly. Naturally, it will bring benefits if you prepare the first dish correctly, following the above recommendations. But it is impossible to replace solid food with soup, especially for a long time. This can lead to a number of diseases and problems, including lazy bowel syndrome and or dental problems. If the diet is replete with soft foods that hardly require chewing, the gums weaken, not receiving the necessary daily chewing “charge.” In the long term, this can even lead to tooth loss. However, this applies not only to soups.
So is it harmful to not eat soup at all? It is believed that soup, at least not daily, should be present in our diet. For example, soups are very useful for gastritis. While “gastratics” generally have a relatively meager diet, properly cooked soup is a real helper.
Vegetarian lentil soup with canned tomatoes
With proper nutrition, soups can be either with vegetables and meat, or purely vegetable.
Ingredients:
- red lentils - 200 grams,
- onion - 1 piece,
- bay leaves - 2 pieces,
- garlic cloves - 2 pieces,
- chopped thyme - 1 tablespoon
- canned tomatoes - 250 grams.
Preparation:
Place the lentils in a large saucepan. Add boiling water, as well as thyme, bay leaf, black pepper, onion and garlic. Add tomatoes and bring to a boil. Cook the vegetables for about 5 minutes and then reduce the heat to low. After this, cook the mixture for another 20 minutes, until the soup becomes thick and rich. Add some seasoning and a pinch of sugar to the soup.
Composition, nutritional value and benefits of pickled cucumbers
What are the benefits of pickled cucumbers?
, and how can they be used in this diet?
Pickles, in addition to carbohydrates, proteins and even a minimal amount of fat, contain organic acids, beta-carotene, vitamins A, H, E, C and group B; minerals - sodium, potassium, calcium, magnesium, phosphorus, iron, nickel, rubidium, molybdenum, cobalt, boron, fluorine, copper, chlorine, sulfur, iodine, zinc, etc. At the same time, their nutritional value is very low - 11-13 kcal per 100 grams.
Most of all, pickles sodium, so they are useful for people engaged in vigorous physical labor and sports. Everyone else should eat them in moderation, and preferably as part of dishes.
Cucumbers contain a lot of beneficial fermented lactic bacteria, and we very often lack them: they die in large quantities during acute respiratory viral infections, acute respiratory infections and other diseases that are not flawed today.
Lactic acid also has beneficial effects on health: it reduces blood cholesterol, can improve blood pressure and improves digestion; Cucumber pickle can act as a mild laxative. There is also a lot of fiber in cucumbers, and the iodine they contain is absorbed by the body easily and completely.
Thanks to all these properties, pickles can be used in weight loss diets.
. And in fact, there is even a diet based on pickles ; it allows you to lose 3-5 kg of excess weight in 3-5 days. The advantages of the diet: it is affordable and quite productive, it allows you to improve material metabolism - in particular, water-salt balance; gives rest to the digestive system and removes toxins. In one day, eat 2 kg of pickled cucumbers as salads, adding fresh tomatoes and herbs - parsley, dill and green onions. It is best to eat 6 times throughout the day - approximately 330 g of cucumbers per meal; You are allowed to drink still drinking water, green tea and herbal infusions - not sweet. There are also disadvantages to the pickled cucumber diet.
: many contraindications. These are kidney stones, hepatitis, other diseases of the liver and gastrointestinal tract, gout, hypertension, heart disease and blood vessels.
Photo: pickled cucumbers
Vegetarian Lentil Soup with Cauliflower
Ingredients:
- Red lentils - 150 grams,
- cauliflower - 300 grams,
- carrots - 1 piece
- onion - 1 piece,
- vegetable oil - 3 tablespoons,
- tomatoes - 2 pieces,
- water - 1.7 liters
- salt,
- pepper,
- dill.
Preparation:
Chop onions and carrots. and then fry in vegetable oil in a frying pan. Pour boiling water over the vegetables. Add the washed lentils to the onions and carrots and leave to cook for 20 minutes. At this time, pour boiling water over the salted cauliflower, and after 5 minutes, remove the inflorescences and divide them into small pieces, which can then be added to the lentils.
If you want to not only eat, but also lose weight, we recommend the following option.
What's wrong with mushroom soups
Vladimir Pilipenko, gastroenetrologist at the clinical nutrition clinic of the Federal Research Center for Nutrition and Biotechnology:
If health is compromised, then for gastroenterological patients the use of mushroom soup is not recommended, because it contains a lot of extractive substances that stimulate the digestive tract. And if the digestive tract is in an inflammatory state, then this overstimulation increases the damage of the intestinal infection.
