Pork floss is soft and crisp, soft but not greasy, fresh and fragrant, and easy to be digested and absorbed by human body, and its nutritional value is higher than that of ordinary pork products.

The main nutritional components of pork floss are carbohydrate, fat, protein and various minerals, with low cholesterol content and high protein content. Pork floss is fragrant, delicious, appetizing, dry, soft and crisp, and easy to digest. Many people classify floss as "junk food" and think it has no nutrition. In fact, the meat floss is not only delicious, but also some nutrients after processing are even better than lean meat. Lean meat such as pork, beef, chicken and fish can be processed into floss.

during the processing of dried pork floss, not only the nutrients for productivity are concentrated, but also many minerals are concentrated. For example, lean pork already contains a certain amount of iron. After concentration, the iron content in floss is more than twice as high as that in lean pork, so it is a good food to supplement iron and some minerals.

In the process of processing meat into floss, except for some B vitamins destroyed by heating, other nutrients are almost not lost. The frying process drives away a lot of water, while the reduction of water concentrates nutrients. Therefore, the contents of protein and fat in pork floss are higher than those in pork lean meat. Due to the addition of white sugar in the processing, the carbohydrate content in lean meat has also increased a lot.

However, it should be noted that lean pork itself contains a certain amount of sodium ions, and a large amount of soy sauce brings a considerable amount of sodium ions, so friends who need to limit salt in their diet should eat less. Some meat floss also adds a lot of fat, which makes it more delicious, but it also increases the energy. The calories of dried meat floss are much higher than those of lean meat, which belongs to high-energy food, and the amount and frequency of eating should be controlled.