Nutritional value of Tonggu decoction

Nutritional value of Tonggu decoction: a valuable source of nourishing the body

As early as ancient times, bone soup was famous for its rich nutritional value. After years of baptism, this soup is still an excellent formula for nourishing the body. Tonggu decoction is highly respected because of its rich nutrition.

Collagen: Guardian of Skin and Joints

Tonggu decoction is rich in collagen, which is a very important protein for human body. Collagen is the main component of connective tissue and plays a key role in maintaining skin elasticity and preventing joint wear. With the increase of age, the production of collagen will gradually decrease, so eating Tonggu decoction often can supplement collagen, delay aging and protect joint health.

Amino acids: the basis of protein synthesis and energy metabolism

Guangu decoction is rich in amino acids, including essential amino acids and non-essential amino acids. These amino acids are the basis of protein synthesis, and they are involved in the growth, repair and maintenance of muscles. Some amino acids in Tonggu decoction, such as glycine, have antioxidant and anti-inflammatory effects, which help to protect the body from free radical damage and inflammation.

Minerals: strengthen bones and regulate body functions.

Tonggu decoction is a good source of minerals such as calcium, phosphorus and magnesium. These minerals are essential for maintaining bone health, nerve conduction and muscle function. Calcium is particularly rich, which helps to enhance bone density and prevent osteoporosis.

Fatty acids: energy sources and hormone synthesis

Guangu decoction contains a small amount of fatty acids, mainly monounsaturated fat and saturated fat. These fatty acids can provide energy for the body and participate in hormone synthesis. Proper consumption of Tonggu decoction will not have adverse effects on heart health, but will help to improve satiety and delay the rise of blood sugar.

How to Give Full Play to the Nutritional Value of Tonggu Decoction

In order to maximize the nutritional value of bone soup, please follow the following suggestions:

Choose fresh bone: fresh bone contains more nutrients.

Long-term boiling: Long-term boiling can dissolve the nutrients in the soup and improve the nutritional value of the soup. It is recommended to cook for 4-8 hours.

Proper amount of salt: too much salt will affect the nutritional absorption of Tonggu decoction. It is suggested to put less salt or no salt.

Adding vegetables: Adding vegetables can increase the nutritional value and flavor of bone soup. Recommend carrots, onions and celery.

Tonggu decoction is a valuable source of nourishing the body, which is rich in collagen, amino acids, minerals and fatty acids. By selecting fresh bones, cooking for a long time and properly seasoning, the nutritional value of bone soup can be fully exerted and necessary nutritional support can be provided for the body.