Do you have a sore throat after having an orgasm? Drink these 8 soups to relieve the symptoms, and they even calculate the nutritional value for you!

Nowadays, there are more and more friends who are "impaired". Many people complain that their throats are uncomfortable, as if a blade is stuck in them, and they are very dry and can't eat. Not being able to eat will affect the body's absorption of nutrients. This article recommends 8 soups that are delicious and easy to make. They can not only relieve dry and sore throats, replenish water, but also replenish physical strength and the nutrients needed by the body, allowing you to recover faster.

01

Loofah and Egg Soup

Ingredients: 100g loofah, 1 egg, 5g shallot, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

Eggs can provide the body with high-quality protein. Adequate protein can help the body effectively eliminate invading microorganisms and other harmful substances, and play a role in regulating the body's immunity. [1]

Luffa has a very low calorie content, only 20 kcal per 100 grams, so it is safe for those who want to lose weight. Luffa also has a high content of carotene, calcium, magnesium, and potassium, which are 5.2 times, 2.5 times, 2.1 times, and 1.3 times higher than the zucchini we often eat, respectively. [2] The mucus of luffa contains polysaccharides, which are beneficial to intestinal health. It also contains polyphenols, flavonoids and other antioxidant ingredients. However, if some luffa tastes bitter, it may contain toxic cucurbitacin, which is not afraid of heat and cannot be eliminated even by cooking. Don't eat it!

02

Tomato and Egg Soup

Ingredients: 150g tomato, 1 egg, 5g shallot, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

This is the most commonly made soup. It has a slightly sour taste and is perfect for people who have a poor appetite after having an erection. It can help stimulate appetite. Tomatoes are rich in lycopene, which is an antioxidant. Studies have found that lycopene has antioxidant and free radical scavenging properties and may have anti-cancer effects. [3, 4]

However, don’t count on eating tomatoes to supplement vitamin C, because tomatoes do not contain a high amount of vitamin C, only 14 mg/100 g, which is only 22%, 24%, and 25% of Chinese cabbage, green pepper, and broccoli, respectively. This content is not high among vegetables. [2] If you want to supplement vitamin C, the most recommended vegetable is bell pepper, which contains up to 130 mg of vitamin C per 100 g. Eating half a bell pepper can meet the average adult’s daily vitamin C needs.

03

Tomato, Mushroom and Tofu Soup

Ingredients: 100g tomatoes, 50g enoki mushrooms, 100g northern tofu, 5g shallots, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

This soup is very suitable for winter. The ingredients are simple and easy to obtain, and tomatoes promote appetite. Enoki mushroom is a fungus rich in insoluble dietary fiber, which can stimulate gastrointestinal mechanical peristalsis and prevent constipation. In addition, the potassium content of Enoki mushroom is quite rich, at 195 mg/100 g. [2] This amount is higher than other common fungi such as fresh shiitake mushrooms, king oyster mushrooms, water-soaked black fungus, and Hericium erinaceus, which is beneficial for stabilizing blood pressure.

Northern tofu is rich in high-quality protein and the mineral calcium. Adequate protein intake is more conducive to resisting viruses, improving immunity, and allowing the body to recover as soon as possible.

04

Chinese Cabbage and Tofu Soup

Ingredients: 100g Chinese cabbage, 100g northern tofu, 5g shallot, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

Compared with Chinese cabbage, Chinese cabbage has more prominent nutritional components. The vitamin C content of Chinese cabbage is as high as 64 mg/100 g, which is nearly twice that of Chinese cabbage. Taking more vitamin C during illness can help improve immunity and is more conducive to recovery from illness.

In addition, the calcium content of Chinese cabbage is as high as 117 mg/100 g, which is twice that of Chinese cabbage; the carotene content is 26.5 times that of Chinese cabbage, which can be converted into vitamin A in the body. Vitamin A is not only good for eye health, but also closely related to respiratory health. Vitamin A deficiency can cause atrophy and dryness of the respiratory mucosal epithelium, reduce cilia, weaken disease resistance, increase the risk of respiratory diseases, and make it difficult to recover from respiratory diseases. [1] Most of the people who have tested positive for the new coronavirus have respiratory discomfort symptoms. If you want to recover quickly, you must pay attention to vitamin A supplementation. In addition to dark vegetables that can provide the body with vitamin A, you can also eat animal liver 2 to 3 times a month, 1/4 the size of a goose egg each time.

05

Seaweed Egg Drop Soup

Ingredients: 5g dried seaweed, 1 egg, 5g green onion, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

Many friends are too lazy to move and cook after they have had sex. Then you can make a bowl of seaweed egg drop soup, which is very simple and can be done in five or six minutes.

Nori can provide the human body with a rich source of the mineral iodine. Iodine is involved in the synthesis of the thyroid gland, regulates body temperature, maintains normal metabolism and life activities, and promotes the conversion of β-carotene to vitamin A. Iodine deficiency also increases the risk of thyroid disease. After "yang", the appetite is poor and the food intake is reduced, which is likely to lead to iodine deficiency. [1] In addition, the Na/K ratio of dried nori is relatively low, which helps reduce the incidence of hypertension, and can also resist aging and lower blood lipids.

06

Winter melon and pork ribs soup

Ingredients: 100g winter melon, 100g spare ribs (with bones), 5g shallots, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

Winter melon is the vegetable with the highest water content, with over 96% water. It has a very low calorie content of only 10 kcal, which is 1/3 lower than the calories in the pakchoi we usually eat.[2] There is no need to worry about gaining weight after eating it.

Winter melon is also rich in dietary fiber. According to the U.S. Department of Agriculture Nutrition Database, 100 grams of winter melon contains 2.9 grams of total dietary fiber, which can enhance satiety, promote gastrointestinal motility, prevent constipation, and is beneficial to intestinal health. When choosing spare ribs, try to choose those with more lean meat. This not only increases protein intake, but also provides flavor for the light-tasting winter melon soup and stimulates appetite. The small molecule sugars and amino acid components in the muscle have a certain sweetness, and the short peptide components have a distinct umami flavor, making the soup taste mellow. The aroma of the soup is positively correlated with the fat content in the meat. The fat content of spare ribs is higher than that of lean pork, so stewing soup with spare ribs is more delicious. [5]

07

Leek and Oyster Soup

Ingredients: 50g leeks, 50g oyster meat, 5g shallots, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

Watchmaker: Xue Qingxin

Leeks are dark vegetables rich in beta-carotene, which can be converted into vitamin A in the body. Oysters contain 71.2 mg/100 g of the mineral zinc, which is 10 times the amount found in pumpkin seeds! [2] Eating 50 g of oyster meat a day can meet 285% and 475% of the zinc needs of men and women, respectively. It is really a good way to supplement zinc.

Zinc can maintain the integrity of the skin and mucous membranes, enhance the stability of cell membranes and their ability to resist oxidation and free radicals. Insufficient zinc intake can lead to oxidative damage to cell membranes, structural deformation, and functional changes in membrane carriers and transporters. Zinc can support antibody production, especially immunoglobulin G. Zinc deficiency can reduce the body's immunity and affect the body's ability to resist viruses. Zinc combines with salivary proteases to form taste hormones, which can increase appetite, so zinc deficiency can also affect taste and appetite. [1] In addition, multiple studies have reported an association between low zinc status and increased susceptibility and severity of COVID-19. Therefore, whether you want to prevent the new coronavirus or want to recover as soon as possible, you must pay attention to zinc supplementation. [6]

08

Razor clam tofu soup

Ingredients: 75g razor clam meat, 80g northern tofu, 5g shallot, 2g ginger, 1g salt, 4g vegetable oil. Evaluation of the nutrient supply of this meal:

The iron content of razor clams is quite high, with 33.6 mg of iron per 100 grams, which is 22.4 times that of pork tenderloin! [2] If you can eat 75 grams of razor clam meat (about 15 normal-sized clams), you can meet 126% of the daily iron requirement of an average adult woman. It is a good iron supplement! Iron not only maintains normal hematopoietic function, but is also essential for the growth and differentiation of epithelial tissues, and can promote neutrophils to kill bacteria and enhance resistance. [6]

09

Summarize

These soups contain both vegetables and protein, and are easy to cook. They are very suitable for people who have "yang problems". While supplementing nutrition, they can also stimulate appetite and are more conducive to physical recovery. But when making them, remember to use less oil and salt, and keep them light. If you are drinking soups with high fat content such as chicken soup and pig's trotter soup, it is best to skim off the floating oil before drinking.

References:

[1] Yang Yuexin, Ge Keyou. Chinese Nutrition Science Encyclopedia 2nd Edition (Volume 1)[M]. People's Medical Publishing House, 2019

[2] Yang Yuexin. Chinese Food Composition Table 6th Edition Volume 1 and 2[M]. Peking University Medical Press, 2018

[3] Li Lin, Wu Yongxian, Zeng Fankun. Research progress of lycopene[J]. Food Science, 2000, 21(5):8-11. DOI:10.3321/j.issn:1002-6630.2000.05.002.

[4] Chen Wei, Ding Xiaolin. Chemical and biological characteristics of lycopene[J]. Grain and Oils, 2002, (7): 47-49. DOI: 10.3969/j.issn.1008-9578.2002.07.018.

[5] Qu Mingyong. Cooking technology and nutritional characteristics of pork rib soup and chicken soup[D]. Huazhong Agricultural University, 2008.

[6] Calder PC. Nutrition and immunity: lessons for COVID-19. Eur J Clin Nutr. 2021;75(9):1309-1318. doi:10.1038/s41430-021-00949-8

Author: Xue Qingxin, member of Chinese Nutrition Society, registered dietitian, health manager, public nutritionist

Reviewer: Han Hongwei, Director and Researcher of Risk Communication Department, National Food Safety Risk Assessment Center