Is chicken soup still nutritious when boiled to a milky white color

After chicken soup is cooked to a milky white color, it still has nutritional value, but some water-soluble vitamins may be lost due to high-temperature stewing. Milk white is mainly derived from fat emulsification, and its core nutrients are high-quality protein, collagen, and minerals. The formation of milky white chicken soup is an optical phenomenon where fat is broken down into tiny particles at high temperatures and combined with water. In this state, the soup still retains the myosin, collagen, calcium, phosphorus and other minerals released by the chicken, which are beneficial for joint and skin health. Fat emulsion is more easily absorbed by the human body, but fat soluble vitamins such as vitamin A, D, E, and K have higher stability and less loss. Long term stewing can lead to the oxidation and decomposition of some B vitamins and vitamin C, but the content of protein and minerals will not decrease due to changes in soup color. If pursuing higher nutrient density, it is recommended to control the stewing time within 2 hours to avoid continuous boiling that damages thermosensitive nutrients. It can be paired with vegetables such as carrots and corn to supplement dietary fiber and vitamins, or added with mushrooms to increase polysaccharides. Removing surface oil when drinking can reduce saturated fat intake, making it more suitable for people with high blood sugar, high blood sugar, and high blood sugar. Overnight chicken soup should be boiled and refrigerated to avoid repeated heating that may cause an increase in nitrite content.

Milk white chicken soup is more suitable for postoperative recovery and digestive disorders, as its emulsified fat can reduce gastrointestinal burden. It is advisable for healthy individuals to drink 3-4 times a week, and gout patients should remove chicken skin and control their intake. Pay attention to pairing whole grains and dark vegetables to compensate for the lack of dietary fiber and vitamins in soup, and achieve nutritional balance.