The soup of pork spine is relatively clear and is suitable for making clear soup.

The soup made with pork leg bones is greasy, but more fragrant and delicious. The leg bones contain more bone marrow, and when the soup is cooked, they come out and melt into the soup, so they are particularly fragrant and delicious. Because there will be a layer of oil floating on the soup, dried vegetables and other ingredients are usually added to remove the greasiness.

1. Nutritional analysis of pig spine:

The spine contains a large amount of bone marrow. Pork bones are warm in nature, sweet in taste, and go into the spleen and stomach meridians. They have the effects of nourishing the spleen, moistening the intestines and stomach, producing body fluids, enriching the body, moisturizing the skin, tonifying Qi, nourishing blood and strengthening bones. Children often drink bone soup, which can promptly replenish collagen and other substances necessary for the human body, enhance the hematopoietic function of bone marrow, and contribute to the growth and development of bones. Drinking it for adults can delay aging.

In addition to protein, fat, and vitamins, spareribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

2. Nutritional analysis of pig leg bones:

The marrow in the bones contains a lot of collagen, which can not only be used for beauty, but also promote wound healing and enhance physical fitness. Still good stuff.