Recently, a condiment called "Nong Tang Bao" is popular and has many flavors. An investigation found that most of the people who are currently praising Nongtangbao are "white-collar workers" who are too busy to cook. Bring the water to a boil, throw the thick soup into it, and then order noodles or vegetables. This is a delicious dish. Therefore, the biggest advantage of Gumbo is convenience and speed. However, while enjoying convenience and convenience, what is the nutritional quality of Gumbo?

　　 First of all, it is certain that Gumbo is not a natural ingredient extracted from beef or seafood soups. The ingredients list on the soup soup product label includes flavor enhancers, food flavors, thickeners, acidity regulators, etc. These ingredients are all food additives used to form the fresh flavor of soup soup, and are distinguished by different Taste. Regardless of whether it is seafood or beef-flavored thick soup, it basically contains no seafood or beef ingredients, but only uses various food additives to simulate the taste of seafood or beef and simulate the appearance of thick soup. Its nutritional quality is not high, and it is not the same as chicken soup, bone soup, beef soup, seafood soup, etc. cooked with natural food.

　　 Moreover, according to the nutrient list of Gumbo, it contains more sodium (salt). Every 100 grams of pork bone thick soup contains 7.3 grams of sodium, and every 100 grams of thick slippery fish soup and old hen soup thick soup contains 6.5 grams and 5.9 grams of sodium, respectively. Therefore, when using thick soup, it is best not to add salt or add less salt. Otherwise, it is easy to cause excessive sodium intake, which is not good for preventing and controlling hypertension.

　　If it is not for convenience, it is best not to use products such as tangtangbao. In terms of nutritional quality, it is better to use thick soup to prepare fresh ingredients, boil a pot of soup or thick soup at home, scoop it out when needed, and adjust the freshness. It is both nutritious and safe, and there are no food additives. The method of cooking the broth is very simple. According to personal preferences and conditions, select pork essence, ribs, chicken, duck, pork trotters, chicken feet, ham, longan, etc., boil for 1 or 2 hours on low heat. Divide the boiled soup into several small bags or boxes, and then put it in the refrigerator to refrigerate. Generally, it can be stored for about a week to 10 days. Use as you cook.

　　In my opinion, thick soup is a typical food that is just for convenience and health.