The tenderloin is a general term for the tender meat on both sides of the vertebrae of cattle, sheep, and pigs, usually divided into large and small tenderloins.

Difference:

1, the location is different:

The large tenderloin is connected to the large ribs, covered with tendons on the outside, and has more meat. The small tenderloin is on the inside of the vertebrae and has less meat.

2, different eating methods:

Large tenderloin is suitable for stir fry. Small tenderloin is very tender, suitable for soup.

One, the nutritional value of the tenderloin:

Nutrient content (per 100 grams) Energy 155 kcal Protein 20.2 grams Fat 7.9 grams Carbohydrates 0.7 grams Vitamin A 5 mcg Vitamin E 0.59 mcg Thiamin 0.47 milligrams Riboflavin 0.12 grams Cholesterol 55 grams Potassium 317 mg Sodium 43.2 mg Calcium 6 mg Magnesium 28 mg Iron 1.5 mg Manganese 0.03 mg.

The effect of tenderloin:

1, tonifying the kidney and nourishing blood, nourishing yin and moistening dryness

2, the main treatment of fever and injury to fluid, thirst and leanness, kidney weakness, postpartum blood deficiency, dry cough, constipation, nourishing deficiency, nourishing yin and moistening dryness, nourishing the liver and yin, moistening the skin, facilitating the bowel movement and quenching thirst.

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