The weather is cold, and many people can't help but open the pot and eat. And when you eat winter delicacies, do you know that when you throw them into a hot soup pot, the first place to absorb sodium is actually loofah and pomelo! The most oil-absorbing is the same seemingly healthy tofu! Dietitians remind people who are afraid of high blood pressure or high blood fat to reduce these three types of ingredients when eating hot pot to avoid losing control of their health.
Hot pot is the "evil three treasures of sodium absorption", and melons are the first.
The cold wind blows, and the business of hot pot restaurants is getting more and more prosperous. Whether it is spicy hot pot or high-end seafood "gout pot", it is crowded with people who eat hot pot to keep out the cold. . There was a question on a puzzle show that fell below everyone's glasses. When the host asked "Which ingredient absorbs the most sodium?" Cathay Pacific Hospital nutritionist Zhang Silan reminded that "melon" is the No. 1 hidden evil. Among them, the loofah and melon are very good at sucking soup. If the hot pot soup base is high-sodium soup, the loofah will absorb the full soup. Eating a slice of loofah is also equivalent to drinking a big mouthful of high-sodium soup.
According to the survey on the sodium content of raw food by the Ministry of Health and Welfare and the comparison of the sodium content of hot pot soup after cooking in the "New Nutrition Food Generation", the sodium content of raw loofah is 0.3 mg per 100 grams, and it increases to 34.8 mg after cooking. The increment is 116 times. The other kind of "pugua" is higher. The raw material is 0.64 mg. After cooking, it increases by 95 mg, and the sodium increases by 148 times. However, loofah is the most common.
The second place is soy products: in particular, the bean skin absorbs the most sodium. The second place is also super oil-absorbing, but the fried bean skin is not.No, according to the test, the sodium content of dried fried tofu skin is 1.2 mg per 100 grams before cooking, and the sodium content is 93.3 mg after cooking, and the sodium increase is 75 times. Frozen tofu is also super oil-absorbing and absorbs sodium. The sodium content is 8.4 mg before cooking, 61.1 mg after cooking, and the sodium increase is 7 times.
No. 3 mushrooms: shiitake mushrooms, king oyster mushrooms, and enoki mushrooms Reminder, the folds of each mushroom will be full of soup and smeared with spicy oil. The increase in sodium after they are cooked is divided into 84 times, 70 times and 52 times, which are all ingredients with many "devils" hidden in the details.
In addition to eating pot in winter, Taiwanese people also like to eat pot, and Oden is also very popular in supermarkets. Zhang Silan reminds that the white radish in Oden also absorbs the soup. White radish, called "big root" by the Japanese, is the No. 1 favorite in Japan's polls. She said that white radish looks healthy and satiating, and many people like to add it to soup; however, white radish has strong water absorption. , the juice bursts after a bite, and the mouth is full of sodium.
The soup base is the driving force behind the transformation of good ingredients into a devil.However, Zhang Silan reminded that vegetables and tofu are very healthy foods. Except for patients with kidney disease and arrhythmia, the more vegetables the better. Vegetables will become "sodium absorbers" The point is whether the soup base that everyone chooses is healthy or not. She reminded the hot pot soup base not to add salt, eat less sauce, and only drink a small bowl of soup before throwing in all the ingredients.If you need to drink the soup base again, and reduce the intake of ingredients that absorb too much sodium and oil, you will not eat too much sodium and purine, which can satisfy the appetite and take into account the principle of health.
◎ Image source/Provided by Dazhi Image/shutterstock
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