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Frozen, brick or homemade brick … The vitamin vitamin content of the vegetables in these different versions of the soup is not the same. Explanations from Catherine Renard, Research Director of the National Research Institute of Agriculture, Food and Environmental Research.
Rich with minerals and vitamins, the final ally of the winter and our health. In the bricks in supermarkets, frozen or homemade bricks, each of them consumes habits. But there is a better option than others for our body. Catherine Renard, the director of the Research of the Institute for Agriculture, Food and Environmental Research (INRA) answers us.
History of vitamins
Do you only swear by homemade? No one will blame you. The composition of the soup will be ideal because it is possessed and the taste can be better. But from a nutritional point of view, know that brick soups acquired in supermarkets and frozen versions. In addition to fast and practical preparation, it can be more interesting. “Vegetables that make them are equivalent to vitamins or even higher than costs,” said Catherine Renard. The reason is clear. Preparing an industrial or frozen product, vegetables are transformed and packaged within 24 hours of their harvest. As frozen, cold slows down the process of vitamins of decaying minerals and vegetables. Payments can be assembled for a long time before placing premium displays, and “vegetables lose their vitamins,” added the specialist. It is said, when buying industrial or frozen soup, you still need to make sure to read the product label to check its cover. Industrial soups, for example, can contain very salt or contain little vegetables, but lots of water.
According to Catherine Renard, the soups to avoid as much as possible are lyophilized.
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Food balance sheet
The soup is ideal as a menu of the evening, “It allows a lighter meal that stimulates to sleep,” said Catherine Ren. It is quite possible to feed only soup. The challenge is just to ensure the balance of food. It must be made of vegetables, proteins (vegetables or animals) and starch food. To do this, if you are already eating meat, you can, for example, sprinkle with your cheese soup and accompany everything with a small cream, or a broken pea soup, which is enriched with smoked turkey and slightly. with Ricotta. Whether domestic, industrial or frozen, soups keeps a maximum of 2 to 3 days.
Source: Le Figaro
