What's in the white porridge

White porridge can be used with eggs, lean meat, vegetables, cereals and nuts to increase nutrition. The porridge itself is mainly composed of carbohydrates. The proper addition of protein, vitamins and minerals can enhance the nutritional value, but the matching method needs to be adjusted according to individual physique and digestion ability.

1. Eggs

Eggs are rich in high-quality protein and lecithin, which can increase the protein content when cooked with porridge. It is recommended to choose boiled eggs or egg custard forms to avoid prolonged high temperature cooking that can damage nutrition. People with weak digestive function can reduce the amount of egg yolk used, while those with high cholesterol levels need to control their intake frequency.

2. Lean meat

Chicken, fish and other lean meat can supplement the animal protein and iron lacking in porridge. Add minced meat or shredded meat to Congee for stewing to make meat more digestible. Pay attention to selecting areas with low fat content, and gout patients should avoid using high purine meat.

3. Vegetables

Dark colored vegetables such as spinach and carrots can provide dietary fiber and vitamins. It is recommended to add the chopped vegetables to the Congee when it is about to mature, so as to retain more water-soluble vitamins. gastrointestinal sensitive individuals should avoid vegetables with excessive crude fiber, such as celery and bamboo shoots.

4. Coarse Grains

Millet, oats and other miscellaneous grains can increase B vitamins and trace elements. Mixed with rice in a ratio of 1:3 to cook Congee can improve the taste and delay the rise of blood sugar. It is suitable for diabetes patients to choose buckwheat, brown rice and other low glycemic index cereals.

5. Nuts

Broken nuts such as walnuts and almonds can supplement unsaturated fatty acids and vitamin E. It is recommended to sprinkle Congee before cooking to avoid fat oxidation caused by prolonged heating. Children and those with swallowing difficulties need to grind it into powder, and people with allergies should choose carefully.

As a basic staple food, rice porridge can meet the needs of all kinds of people with different ingredients. Children and the elderly are advised to choose easily digestible eggs and tender leafy vegetables; Fitness enthusiasts can increase the proportion of lean meat and miscellaneous grains; Patients in the postoperative recovery period should adopt a small and frequent meal plan, gradually adding nutritious ingredients. All combinations should pay attention to the freshness of ingredients and the control of cooking temperature to avoid nutrient loss. Patients with special illnesses should develop personalized plans under the guidance of nutritionists, while maintaining a diverse diet and avoiding long-term consumption of a single combination.