Is chicken soup a greasy food

Whether chicken soup belongs to greasy food depends on the cooking method and ingredient selection. In traditional methods, when there is a lot of floating oil, it belongs to greasy food, but after degreasing treatment, it can become a low-fat and high protein light soup.

Chicken soup made with chicken skin, chicken feet, or stewed for a long time usually contains a high amount of animal fat. After cooling, a white layer of oil will form on the surface. This type of chicken soup has high calories and may increase the burden on gastrointestinal digestion, making it unsuitable for people with high blood lipids or weight loss. If too much cooking oil is added or the floating oil is not completely removed during the cooking process, it will also increase the greasiness of the soup. This type of chicken soup is more suitable for healthy people to drink in moderation during cold seasons, as it can provide calories and promote the absorption of fat soluble vitamins.

The chicken soup made by boiling skinless chicken breast, blanching it to remove blood foam, and stewing it has a lower fat content. The calorie content can be controlled within 30 calories per 100 grams, making it suitable for postoperative recovery or digestive disorders. Using oil absorbing paper to absorb surface oil or scraping off solidified fat layer after refrigeration can further reduce the greasy feeling. Adding oil absorbing ingredients such as white radish and seaweed to stew together can enhance the freshness and reduce free fat in the soup, making the soup more refreshing.

It is recommended to choose the type of chicken soup based on personal health status and control the single intake within 200 milliliters. Before drinking, observe the transparency of the soup. Clear and less oily soup is more suitable for people with high blood sugar, high blood sugar, and high blood sugar. Eating vegetables rich in dietary fiber can delay fat absorption, and taking a walk after meals can help promote digestion and metabolism.