Winter is fast approaching and soup is back. Here are 5 benefits of this hot and healthy dish.
source of hydration
The soup has moisturizing properties. On average, one vegetable soup provides the equivalent of two glasses of water. However, to benefit from this virtue, it is necessary to prefer home consumption, from fresh or frozen vegetables. It is necessary to avoid at all costs dehydrated soups or sold in bricks in supermarkets, which contain a lot of salt. The latter causes water retention problems and can also be dehydrating.
A low-calorie dish
The soup is a dish that can be described as detoxifying as it is low in calories. Depending on the vegetables chosen, a 250 gram serving of soup provides between 50 and 150 calories. To avoid losing this nutritional value, you should be light on salt and favor spices.
Saturation effect
If the soup is low-calorie, it is still satiogenic, that is, it gives a feeling of satiety to the one who consumes it. Water intake, but also fiber, causes this sensation. One serving contains between 10% and 25% of the recommended daily intake of fiber.
source of minerals and vitamins
In addition to moisturizing properties and fiber intake, soup is a source of minerals and vitamins. The contribution varies according to the associations of the vegetables. Carrots and squash provide beta-carotene, while green beans and zucchini, for example, are sources of magnesium. Cabbage soup, on the other hand, is full of minerals.
Natural laxative effect
Once cooked, fiber is more digestible and aids better digestion. For constipation, leek soups are recommended, for example, because they have a natural and non-aggressive laxative effect for intestinal transit.