Red and white radish and big bone soup

Red and white radish and big bone soup

Introduction:

"Red and white radish and big bone soup is also my classic soup. Recently, various opinions about "food collocation taboo" are very popular, among which the more typical one is "white radish and carrot can't be eaten together", "cucumber can't be eaten together with tomato" and so on. This kind of match is very delicious, but can't be eaten like this? I finally found the data to refute these fallacies. Absurdity: because the content of vitamin C in white radish is very high, and carrot contains a kind of vitamin C decomposing enzyme, which can destroy the vitamin C in white radish. When the two meet, the vitamin C in white radish will be greatly lost, and its nutritional value will be greatly reduced. Cucumber contains a vitamin C decomposing enzyme, which can destroy vitamin C in other vegetables. Tomatoes are typical vegetables rich in vitamin C. if they are eaten together, the vitamin C absorbed from tomatoes will be destroyed by the decomposing enzymes in cucumbers, which will not achieve the effect of nutrition supplement. Criticism: in fact, the content of vitamin C in white radish and tomato is not high, and carrot and cucumber also contain vitamin C. The content of vitamin C was 21 mg for white radish, 16 mg for carrot, 19 mg for tomato and 11 mg for cucumber. The content of vitamin C in vegetables is relatively high, such as pepper, balsam pear, cauliflower, mustard and rape moss, which is more than 60 mg per 100 g edible part. If you can't eat together just because you are afraid that vitamin C will be destroyed by vitamin C decomposing enzyme, you can't eat with carrot and cucumber, and you can't turn to radish or tomato! On the other hand, the decomposing enzyme of vitamin C is more heat-resistant than vitamin C. In boiling water, before it destroys vitamin C, it has been destroyed. Why do the foods we eat contain vitamin C more or less? Because vitamin C is also critical for plant growth. The researchers found that GDP-L-galactose phosphorylase produces vitamin C in plants, which is an antioxidant that helps plants resist the stress of drought, ozone and ultraviolet rays. Why does carrot, cucumber contain the decomposing enzyme of vitamin C? There is an enzyme that can produce vitamin C in plants, so there are vitamin C decomposing enzymes in plants to balance it. So I think it's not just carrots and cucumbers that contain vitamin C decomposing enzymes. Since there is no harm in cooking white radish and carrot together, is there any advantage? The benefits are very great. Both beta carotene and vitamin A protect vitamin C from oxidation

Production steps:

Materials required:

Pig bone: 600g

White radish: 750g

Carrot: 350 g

Corn: 400g

Ginger: 25g

Chives: 15g

Salt: 8g

Pepper: 3 G

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light