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为什么煮很久的汤嘌呤会高
更新时间: 2020-09-19 00:00:00  

煮很久的汤,汤中溶解食材中的氨基酸和可溶性维生素的同时,会溶出脂肪、胆固醇和嘌呤等。嘌呤为水溶性物质,在高温下更易溶于水,嘌呤都会溶在汤中,长时间熬制的汤,嘌呤含量更高。长期大量喝这样的汤,容易导致高尿酸,甚至痛风。

关键词: 为什么

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