The tenderloin is actually the tender meat on the inside of the pig's spine, which is strip-shaped, with only lean meat, no fat and no skin.

Pork tenderloin is tender meat on both sides of pig spine, and pigs are raised in most areas of China. It is rich in protein, carbohydrates, calcium, iron, phosphorus and other ingredients, with low fat content, tender meat and easy digestion. Has the effects of tonifying deficiency, strengthening body constitution, nourishing yin, moistening dryness, strengthening muscles and caring skin. Anyone who suffers from physical weakness after illness, postpartum blood deficiency and yellow complexion can be used as a nourishing product.

nutritive value

Pork tenderloin contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, nicotinic acid, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, magnesium, iron, zinc and essential amino acids.

1. Pork tenderloin is high in protein and low in fat. Protein is mainly composed of high molecular myosin and myoglobin. It is a relatively stable soluble high-priced protein, which is easy to digest and absorb, and has high nutritional components and edible value.

2. Pork tenderloin, like other animal meat, contains more essential trace elements such as calcium, magnesium, phosphorus, sodium, potassium and chlorine. Among them, calcium and phosphorus are nutrients for long bones.

Iron is not only an indispensable substance for hemoglobin synthesis, but also the most important component of more than a dozen enzymes (such as cytochrome C and cytochrome oxidase). ) to maintain normal human life activities. Sodium, chlorine and other elements can supplement the salt consumed by the body and are also raw materials for generating gastric acid.

3. Pork tenderloin contains a variety of B vitamins, especially vitamin B 1. Without vitamin B 1, people will suffer from beriberi, polyneuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfanilamide poisoning.