For a long time, people think that "the more the longer soup, soup is nutritious", there is no scientific basis for this argument.

Tongji university school of medicine, has carried on the science research institute of nutrition and health food, they chose three more representative in clay pot dishes, namely the hock pot old duck, chicken pot, pot, through the detection:

Hock of protein and fat content increased obviously after heating for 1 hour, then gradually decreased;

Grass of chicken protein and fat content increased after heat for 30 minutes, the protein, fat heating 45 minutes to 90 minutes maximum;

Duck meat protein content basically unchanged after heated for 1 hour, fat rose to its highest on heating 45 minutes;

Nutrition of the 3 kinds of soup is not as expected by people increase significantly, especially in cooking pot and with a pot of soup, the longer the lower the protein content, so no soup for a long time.

Experts caution that long time heating destroys the vitamin in clay pot dishes, 60-90 minutes, heating can obtain ideal nutrition peak.