Soup helps prevent breast cancer, good for the liver and brain, women should eat it regularly

GĐXH - The two main ingredients of this soup are eggs and tomatoes. Tomatoes provide vitamin C and antioxidants, which help support the absorption of nutrients from eggs. Below are the nutritional values ​​and how to cook this nutritious soup.

Nutritional value and healthy combination of eggs and tomatoes

Eggs are rich in protein, choline, and vitamin B12, which support brain and muscle function. 100g of chicken eggs contain 1,070mg of Lysine (very necessary for the body) and 9 times higher than breast milk. At the same time, egg yolks act as an antioxidant to prevent disease, prevent skin aging, increase oxidative power and metabolize melanin free radicals.

Tomatoes are rich in natural vitamins A and C, which are good for the development of children's eyes. In addition, tomatoes are easy to digest and rich in trace minerals such as calcium, iron, potassium, phosphorus, magnesium, sulfur, nickel, cobalt, iodine, organic acids, etc., which help increase resistance. Lycopene and antioxidants protect the body from free radicals, strengthen the immune system, help reduce the risk of prostate cancer, and participate in many biochemical reactions that prevent cancer cells.

Eggs combined with tomatoes are very nutritious and good for the body. Photo: internet.

According to Dr. Nguyen Hoang Hai, writing on his personal page: Tomato egg soup is rich in nutrients and has the effect of preventing cancer - including preventing breast cancer. There is a study that shows that women who consume at least 6 eggs per week reduce the risk of breast cancer by 44% - thanks to the high amount of choline in eggs.

Eggs combined with tomatoes eaten regularly provide many essential nutrients for the eyes, because eggs are rich in vitamin A, tomatoes are rich in lycopene and compounds that help improve eye health, reduce the risk of macular degeneration and cataracts.

Ingredients to prepare tomato egg soup. Photo from internet

According to scientists, eggs and tomatoes are rich in heart-healthy nutrients such as folate, vitamins E, B, and some unsaturated fatty acids that help reduce and prevent the risk of heart disease.

Eating tomato egg soup every day is also good for the brain, prevents Alzheimer's disease, improves memory loss in the elderly, enhances thinking ability, brain... (thanks to egg yolk stimulating nerve synthesis function, increasing the rate of use of other trace elements).

In addition, tomato egg soup can protect the liver. Every day, eat a bowl of boiled egg soup, add 2 drops of sesame oil to nourish the liver follicles - because the high-quality protein in eggs helps speed up the process of repairing damaged liver cells, helps detoxify, secrete amino acids and vitamin A.

In response to the opinion that eggs cooked with tomatoes can be poisonous, many experts have affirmed that egg dishes combined with tomatoes are very nutritious, delicious, easy to make, and easy to eat. In the press, Dr. Pham Due (former Director of the Poison Control Center of Bach Mai Hospital) shared that information about eggs cooked with tomatoes being poisonous lacks scientific basis. However, it is recommended that people use ripe tomatoes to prepare food. Avoid using green tomatoes because they contain substances that can easily cause poisoning - and this substance is self-dissolved when the tomatoes are ripe.

Tomato egg soup is very familiar to everyone. Photo from internet.

How to cook tomato egg soup

Ingredients for cooking tomato egg soup

2 eggs

2-3 ripe tomatoes, green onions, coriander, 1-2 minced garlic cloves, salt, seasoning powder, ground pepper, cooking oil.

How to cook tomato egg soup

Wash tomatoes, cut into wedges or cubes. Wash green onions and coriander, chop finely.

Crack and beat eggs in a small bowl.

Saute garlic until fragrant, add tomatoes and a little salt until tomatoes are soft and turn a nice red color.

Pour enough water into the pot, bring to a boil, then slowly pour in the eggs, stirring gently to create noodles. Season with seasoning powder, ground pepper, sprinkle with chopped green onions and coriander before removing from heat. Ladle the soup into bowls and enjoy.

Tomato egg and tofu soup is also a very attractive dish. Photo from the internet

Egg - tomato - tofu soup

Ingredient

- 3 eggs

- 5 tofu blocks

- 3 tomatoes, green onions, 4 shallots, seasoning powder, fish sauce, MSG, ground pepper, annatto oil.

Making

- Cut tofu into bite-sized cubes.

- Crack eggs into a bowl, add fish sauce and MSG to taste, beat well.

- Clean green onions. Peel and crush shallots. Wash and dice tomatoes.

Heat pan, add enough oil and fry beans until golden brown on both sides, remove to a separate plate.

- Saute shallots until fragrant, add tomatoes and cook until soft and smooth, then add eggs and continue stirring. When eggs are still wet, add beans and stir together.

- Season to taste, add green onions and stir quickly then remove from heat. Ladle the soup into bowls and place on a tray, then sprinkle some ground pepper for more flavor.

Note:

Cook tomatoes thoroughly : This helps release lycopene and nutrients that are more easily absorbed.

Do not combine with iron-rich foods: Egg and tomato soup should not be eaten with foods rich in iron (such as beans, black tea... because it reduces the ability to absorb calcium from eggs.

People who should not eat tomato eggs:

- People allergic to eggs.

- People with gout or high cholesterol.

- People with digestive problems.

Source: https://giadinh.suckhoedoisong.vn/mon-canh-giup-phong-ngua-ung-thu-vu-tot-cho-gan-nao-phu-nu-nen-an-thuong-xuyen-172241030214322445.htm