1, monosodium glutamate contains protein, carbohydrates, calcium, iron, magnesium, zinc and other nutrients. , and in the process of human metabolism can produce glutamic acid, glutamic acid is one of the amino acids that make up protein. Therefore, eating monosodium glutamate can not only play a role in seasoning and stimulating appetite, but also supplement some nutrients in the human body.
2. Glutamate can combine with blood ammonia in vivo to form nontoxic glutamyl ammonia, which can reduce blood ammonia, thus alleviating symptoms of hepatic coma; It can participate in the metabolism of protein and glucose in the brain and promote the oxidation process of brain cells. Brain tissue can oxidize glutamic acid, but not other amino acids. Glutamate can be used as an energy source of brain tissue when glucose supply is insufficient.
3. Glutamate produced by monosodium glutamate in the process of human metabolism has important physiological functions in human body, and has the function of strengthening brain and protecting liver.
Second, the disadvantages of monosodium glutamate:
1, monosodium glutamate can also damage the brain and cause mental instability and damage the reproductive system, leading to infertility or mental retardation in future generations.
2. The main component of monosodium glutamate is sodium glutamate, which can be decomposed into glutamic acid during digestion, and the latter is converted into an inhibitory neurotransmitter by enzyme catalysis in brain tissue. When monosodium glutamate is consumed too much, this inhibitory neurotransmitter will inhibit various nerve functions in the human body, resulting in a series of symptoms such as dizziness, headache, drowsiness and muscle spasm.
Extended data:
Matters needing attention in the use of monosodium glutamate:
1, stir-fried meat dishes do not need to add monosodium glutamate: the meat already contains glutamic acid, and when it meets the salt in the dishes, it will naturally produce sodium glutamate, the main component of monosodium glutamate. Except meat, other delicious ingredients do not need to add monosodium glutamate, such as eggs, mushrooms, water bamboo, seafood and so on.
2. You can't put monosodium glutamate in dishes with vinegar: you can't add monosodium glutamate to dishes with obvious sour taste and more vinegar. Because monosodium glutamate is not easy to dissolve in acidic environment, and the greater the acidity, the lower the solubility and the worse the umami effect. Therefore, monosodium glutamate cannot be put in sour dishes such as "sweet and sour pork loin" and "vinegar soaked Chinese cabbage".
3. It is not appropriate to put monosodium glutamate in cold dishes: because monosodium glutamate can completely refresh at 80 degrees-100 degrees, and the temperature of cold dishes is very low, so it is difficult for monosodium glutamate to play its role, and even it will directly adhere to raw materials, which is tasteless to eat and a pity to discard. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water first, and then mix it with cold dishes.
3. It is not appropriate to put monosodium glutamate in cold dishes: because monosodium glutamate can completely refresh at 80 degrees-100 degrees, and the temperature of cold dishes is very low, so it is difficult for monosodium glutamate to play its role, and even it will directly adhere to raw materials, which is tasteless to eat and a pity to discard. If you have to put monosodium glutamate in cold dishes, it is advisable to dissolve monosodium glutamate with a small amount of hot water first, and then mix it with cold dishes.
Baidu encyclopedia-monosodium glutamate
People's Network-Eating too much monosodium glutamate is harmful. Five situations are not suitable for monosodium glutamate.