It is rich in proteoglycans and collagen, has lower fat content than fat, and does not contain cholesterol. It is mainly used as a structural component and is distributed in cartilage, connective tissue, cornea and other stroma, followed by Mucus such as synovial fluid in joints and vitreous humor in eyes serve as lubricants.

It has the effect of strengthening muscles and bones, and has a good therapeutic effect on people with weak waist and knees and weak body. Helps the growth and development of adolescents and slows down the rate of osteoporosis in middle-aged and elderly women.

Extended information:

For the elderly with poor legs and feet, you can eat stewed beef tendons once a week, which not only strengthens the joints and tendons, but also replenishes qi and replenishes deficiency. The nutrition of beef tendon is quite balanced, with carbohydrates, protein and fat each accounting for about 1/3. It is also elastic, fat but not greasy. The tendon of the hind hoof is better.

Baidu Encyclopedia - Beef Tendon