Grandma always puts a lot of medicinal materials in chicken soup, which is cooked black. Is this really nutritious?

Dietotherapy is a unique food in China. Especially in Guangdong, soup has become one of the indispensable delicacies in life. There are many kinds of soups, and the most popular one is Chinese medicine slimming soup. You can not only taste delicious soup, but also adjust your body well during the soup. But when many people use Chinese medicine to make soup, they will find a lot of black Chinese medicine in the soup. At this time, I am not only afraid to drink soup, but most importantly, I am worried that drinking soup will do harm to my health.

Boiling soup with traditional Chinese medicine is a tradition in China, and it is actually one of the common dietotherapy methods. For people who are weak or have poor resistance and immunity, they can often drink some traditional Chinese medicine decoction in daily life, which can not only supplement a lot of nutrition for the body, but also effectively improve the immunity of the body. In fact, the Chinese medicine in the soup is black, which does not mean that there is something wrong with the Chinese medicine, but that the color of the medicine has changed during the soup making. Bone grass is a typical Chinese herbal medicine, which often turns black when cooking soup.

Especially for some Chinese herbal medicines with black color, blackening is a very common phenomenon in the process of boiling soup. Typical representatives are Radix Rehmanniae Preparata, Rhizoma Polygonati, Olibanum and Myrrha. These herbs will turn black in the soup, but that doesn't mean the soup can't be drunk or harmful. When using these herbs to make soup, as long as the dosage is appropriate, you can make delicious stews. Then you will be more helpful to your health when you drink soup.

In the mouth of this passage, I believe that everyone already knows the specific reasons why Chinese herbal medicines turn black. What Chinese herbal medicines are easy to blacken when cooking soup? It is very important to choose Chinese herbal medicine when making soup in daily life. If the natural color of Chinese herbal medicines is black before cooking, it is very normal to turn black during and after cooking. As long as you drink soup according to your actual needs, it is of great benefit to your health.

The source of melanin is tyrosine, which acts through various biological enzymes in pigment cells. Studies have found that black chickens have produced melanin in the early stage of embryo incubation. The melanin of adult black-bone chicken can be distributed all over the body, in which the melanin in bones, peritoneum, trachea and claws is the most, and the melanin in tongue, comb, skin, muscle and viscera is the least. Melanin is bound to protein, insoluble in water and quite stable. Therefore, even after a long period of cooking, black-bone chicken can keep its characteristics of black skin in ivory black. Protein, vitamin B2, nicotinic acid, vitamin E, calcium, magnesium, iron, zinc and other nutrients, black-bone chicken is slightly better than ordinary chicken.