Health and Nutritional Benefits of Soup
Soup has always been a synonym for food that toughens, strengthens, heals and it reminds us of the home atmosphere and the time spent in the family circle. Chicken soup is proven to help with colds and clogged nose, tomato soup is a national remedy for a hangover, and recently new eating habits are attributed to the consumption of soup. Namely, it has been shown that soup can be an excellent ally in losing overweight and maintaining a lean line. Research has shown that soup as an appetizer can reduce the total intake of calories entered in the main meal. In one study, scientists were men and women 15 minutes after they ate the bowl and up to two bowls of supplements gave the dough they could eat as much as they wanted. On the second occasion, the examinees also received a portion of pasta, but without soup as an appetizer. The results showed that subjects entered 20% fewer calories when they ate soup before the main meal.
Also, experts from the British Nutrition Foundation have announced that consuming foods containing high water content can be crucial to weight loss. Namely, dishes with high water content, including pasta and rice that readily absorb liquids, as well as soups and vegetables, allow for longer retention of the sense of satiety. Nevertheless, their research has shown that this effect can not be achieved simply by drinking a glass of water with a meal – the liquid must be an integral part of the food being consumed.
Some say that soup is a critical item in any diet for weight loss. No day should pass us without a plate, bowl or cup of soup, because nothing can “raise” and return energy, and in the winter to warm as well as cooked soup. Why soup? Soup is a tasty way to increase the share of mushrooms, cereals, vegetables in your nutrition. It’s a convenient, but inexpensive way to add proteins, vitamins, minerals, and fiber.
Soup helps to “slow down” – eating with a spoon, and then there is chewing and swallowing. This helps slow down the consumption of food rather than sucking it. People who eat more slowly notice signs of satiety sent by the brain, and this brings in fewer calories, enjoying their food more.
Soup stimulates the senses – these warm combinations have unique aromas, pleasant temperatures and look beautiful, which increases satisfaction during the meal.
Hunger is delayed – liquid foods slow down the emptying of the stomach and the initial part of the small intestine so that the feeling of hunger occurs later than when we eat only solid foods.
Nutritional Values of Soup
The composition of the soup depends on the starting raw material from which it is made. All sorts of soup are common high water content, with meat soups containing more proteins and mineral things like zinc, calcium, iron, and electrolytes, and soups with vegetables are rich in fibers, vitamins, and phytochemicals. Phytochemicals usually determine the color of such soup, so tomato soup is red due to the content of powerful antioxidant lycopene, pumpkin soup is orange because of beta-carotene, and broccoli soup is green due to chlorophyll pigment. It is clear that valuable molecules from vegetables and meat remain in the soup during preparation. Nutritional composition of soup makes this meal an indispensable part of reduction diets, detoxication therapies, and everyday restorative meals. The significant advantage of the soup is that as an independent meal, the organism simultaneously provides so much needed fluid and nutrition, in the form in which it is most easily absorbed by the body and thus easily used to preserve health.
Soup Can Be Nutritious- The Secret is in Details
If vegetables need to be diced, do it on very little oil. Combine various vegetables and add frozen as “reinforcement” to increase the amount of fiber, vitamins, and minerals.
Instead of greasy cream, use potato puree to thicken your soup. In the soup, you can add a miso fermented soybean, wheat and barley paste (it is available in health food stores). You can add your favorite spices to enhance the taste of the soup in which you have put less salt. Experiment with pepper, basil, parsley, oregano, garlic, ginger. Pour a little yogurt, sour cream spoon or soy milk and increase the percentage of protein. If you make soup with meat – be sure to remove fat.
The Ayurvedic proverb says: Without proper nutrition, the drug is useless. With adequate nutrition, the drog is unnecessary.