Unverified86% confidenceTradeoffTime unknown
催乳汤反复浓熬会析出大量嘌呤和脂肪，汤面浮油应撇净，喝汤更要吃肉（营养70%在肉不在汤），高血脂或体重恢复慢者选清炖去皮
1
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86%
Confidence
Long-term
Relevance
-
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Unverified浓汤类（番茄浓汤/玉米浓汤/南瓜浓汤）为达到浓稠口感普遍添加淀粉和奶精，热量比清汤类（蔬菜汤/紫菜汤）高2-3倍，减脂期出行建议选清汤类81% similarUnverified炖汤/煲汤选老母鸡（散养180天以上、2-2.5kg），生长期越长脂肪和呈味氨基酸积累越多，汤色金黄浓郁；嫩仔鸡炖汤鲜味不足78% similarUnverified烹饪方式优先选水煮、清蒸并弃汤，因嘌呤易溶于水，肉类先焯水去汤可降低30-50%嘌呤含量；避免煲汤久炖，浓汤嘌呤浓度极高78% similarUnverified食材丰富度越高（多种肉类+多种蔬菜）通常汤底越重口盖味，喜欢喝汤或品原味的选宽粉+清汤组合，追求'吃得多'的选荤素混合大份装77% similarUnverified汤汁型罐头肉含量普遍偏低（真肉常＜40%），适合作补水或拌粮增香；追求营养密度应选肉块型或肉酱型，看罐身水分含量（moisture）标注，主食罐一般在78%-82%77% similar
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