Pork should be the most commonly eaten meat in every household, because compared to beef and mutton, pork is cheaper, but its nutritional value is similar. Compared with duck meat, pork and chicken are more expensive, but their taste is much better than chicken and duck meat. So eating pork has become a way of eating meat that many people choose at home, but what kind of nutrients does pork contain?

⒈Protein

Pork protein is a complete protein, containing various amino acids necessary for the human body, and the proportion of essential amino acids is close to the needs of the human body, so it is easy to be fully utilized by the human body and has nutritional value High, it is a high-quality protein. The average protein content of pork is around 13.2, which varies depending on the breed, age, fatness and part of the pig. For example, the protein content of meat from different parts of a pig will vary greatly due to its different fatness and leanness. For example: the protein content of pork tenderloin is about 21, the tip of the rear hip is about 15, the rib meat is about 10, and the breast is only 8. From this, it can also be seen that the protein content of lean pork is higher than that of fat meat. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35-40%, of which most are collagen and elastin. Since collagen and elastin lack essential amino acids such as tryptophan and methionine, foods with pig skin and tendon as the main raw materials have low nutritional value. However, it is precisely because it is rich in collagen and elastin that this kind of raw material has become a good product for women's beauty.

⒉ Lipids

The lipids in pork are mainly neutral fat and cholesterol. Among livestock meats, pork has the highest fat content. The fat composition is mainly saturated fatty acids and has a higher melting point. This is also why lard is solid at lower temperatures. The cholesterol content in pork is lower than lean meat, fat meat is higher than lean meat, and viscera is higher, generally about 3-5 times that of lean meat. The cholesterol content in the brain is the highest, up to 2,000 mg per 100 grams. Although cholesterol has a wide range of physiological effects in the human body, it is also the main component of blood clots and stones. Therefore, excessive intake of high-cholesterol foods can lead to arteriosclerosis and increase the probability of hypertension.

⒊Carbohydrates

The carbohydrates in pork mainly exist in the form of glycogen in muscles and liver.

The nutrition of pork is very comprehensive. In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin. Lean pork also contains hemoglobin, which can supplement iron and prevent anemia. The hemoglobin in meat is better absorbed than that in plants. Therefore, eating lean meat is more effective in supplementing iron than eating vegetables.

⒋Leachate

Pork can dissolve some flavor-forming substances during cooking. These flavor-forming substances are leachates, including nitrogen-containing leachates and non-nitrogen-containing leachates. Nitrogen-containing leachates include nucleotides, inosine, free amino acids and purine bases. The composition of the extract is closely related to the flavor and taste of the meat. In particular, the content of the nitrogen-containing extract is very important for the thick and delicious taste of the broth. The extract can generally promote appetite and increase digestive juices