Is the layer of oil on top of beef bone soup nutritious

The oil on the surface of beef bone soup contains certain nutrients, but the intake should be controlled. The oil in Niu Gu Tang mainly contains saturated fatty acids, fat soluble vitamins, and a small amount of minerals. Excessive intake may increase cardiovascular burden. During the cooking process of beef bone soup, the fat in the bone marrow will precipitate to form surface oil, which is rich in fat soluble vitamins A, D, E, K, as well as mineral components such as calcium and phosphorus. Animal fat can promote the absorption of fat soluble vitamins, providing energy for the human body. Moderate consumption in winter can help keep warm. Traditional health preservation believes that beef bone soup oil can moisturize joints and improve dry skin.

Long term and large intake of animal fats may lead to dyslipidemia, especially in populations with hypertension and hyperlipidemia. The proportion of saturated fatty acids in oil is high, and excessive intake can easily cause arteriosclerosis. If too many meat bones are added or the boiling time is prolonged during soup making, it will further increase the purine and fat content in the soup, which is not beneficial for gout patients. It is recommended to skim off some floating oil before consumption and consume no more than three times a week. Paired with vegetables such as white radish and yam, it can balance the greasy feeling, and exercising appropriately after meals can help with metabolism.

When drinking beef bone soup in daily life, attention should be paid to the combination of meat and vegetables. Hypertensive patients can switch to boiling soup in areas with less fat, such as beef tails or tendons. Adding ingredients such as hawthorn and tangerine peel during cooking can help break down fat. When drinking, pairing it with staple foods rich in dietary fiber can preserve nutrient intake and reduce health risks. Special populations need to adjust their dietary structure under the guidance of a doctor.