If you are racking your brain and debating what to cook for a cold and wintry weekend, chowder is probably the ultimate choice: the pieces of meat, legumes and eggs in it enrich it with protein; the wheat groats, potatoes and wheat, enrich it with satisfying carbohydrates, and all in all it is a balanced meal that includes quite a few notable nutritional benefits.
The meat that is usually added to the soup is sufficient for the body protein High quality, containing all the essential amino acids. It is used to build muscle, strengthen the immune system and restore body tissues. In addition, the curd is used as a significant source ofiron Contributing to preventing anemia and fatigue, strengthening the immune system, producing energy and maintaining the proper functioning of the body’s systems. The meat is also an important source ofzinc – A mineral that helps build new cells and tissue regeneration, so it is especially significant for children and pregnant women. Zinc also contributes to strengthening the immune system and has an important role in maintaining the health of the skin and hair.
Despite its advantages, it is important to remember that the dry is often high in salt and fat. Therefore, it is important to avoid adding unnecessary salt to the dish, to wash the meat before cooking, and to choose a low-fat cut, such as a shoulder roast (number 5). This cut is preferable to classic but fatter cuts such as neck (number 10), arm (number 8) or asado (Spondera, number 9). By the way, chicken can also be an excellent and low-fat choice.
Black beans, white beans and chickpeas will enrich our stew in vegetable protein which is an excellent substitute for meat, for those who choose vegetarian chowder and for those who don’t. By combining the grains that are usually added to the broth, you can gain all the essential amino acids. Legumes are also rich in dietary fiber which contribute to a prolonged feeling of satiety and improve the activity of the digestive system. The beans provide a larger amount of fiber (6.3 g per 100 grams) compared to the chickpeas (4.4 per 100 grams) and a larger amount of protein (8.9 grams compared to 4.9 grams per 100 grams of product). They also provide the body with important minerals such as: iron which improves the energy level and calcium and magnesium which are important for bone and heart health as well as muscle and nerve function.
The egg is undoubtedly the ultimate food product: it is rich in protein of high biological value, in iron and vitamin B12 – An essential vitamin for the functioning of the nervous system and the production of red blood cells that contributes to cognitive health. In addition, the egg is rich in minerals zinc and selenium which support the activity of the immune system and help maintain hair and skin health. theCholine which the egg contains is an essential nutritional component for the production of a neurotransmitter involved in memory, concentration and learning. It helps reduce the chance of cognitive impairment and degenerative diseases (such as Parkinson’s and Alzheimer’s).
These are all complex carbohydrates that provide the body with energy and dietary fiber. The pearl or barley grits are rich in many vitamins important for vitality, for the activity of the nervous system and for reducing stress and anxiety. The wheat is rich in antioxidants which contribute to disease prevention and the potato is rich in potassium, A mineral that contributes to blood pressure balance.
Lilach Hadar Degani, clinical dietician, director of the children’s nutrition field in the Dan district – Tel.