Is adding soy sauce to fish soup still nutritious

Adding soy sauce to fish soup still retains most of its nutrients, but may affect the stability of some vitamins. The main nutritional components of fish soup include high-quality protein, unsaturated fatty acids, minerals, etc. The addition of soy sauce mainly changes the flavor rather than significantly destroys the nutrition. The high-quality protein in fish soup comes from fish meat, which forms soluble peptides after high-temperature stewing. The salt and fermentation components of soy sauce do not cause protein denaturation. Unsaturated fatty acids such as DHA and EPA are thermally stable, and the acidic environment of soy sauce does not damage its structure. Minerals such as calcium, phosphorus, iron, and other inorganic substances have stable properties and do not directly react with soy sauce ingredients. The small amount of reducing substances contained in soy sauce may accelerate the oxidation of vitamin B1, and prolonged boiling will further reduce its activity. Vitamin C is relatively stable in acidic environments, but the dark color of soy sauce may mask changes in soup color, making it difficult to intuitively determine the degree of vitamin loss. It is recommended to add soy sauce before turning off the heat to reduce the impact of high temperatures on vitamins, while controlling the dosage to avoid excessive sodium intake. When cooking, you can choose low salt soy sauce or soy sauce, and pair it with ingredients such as tofu and seaweed to enhance mineral absorption. If you need to supplement with easily oxidizable vitamins, it is recommended to consume fresh vegetables and fruits separately. Maintaining a diverse dietary structure allows one to enjoy the flavor of fish soup while also obtaining a balanced intake of various nutrients.