Red meat refers to meat that appears red before cooking, specifically pork, beef, mutton, venison, rabbit, etc.

White meat generally refers to fish, shrimp, shellfish, chicken, duck, goose, etc.

Difference: The nutrient content is different. Red meat has higher saturated fat and cholesterol content than white meat, and relatively lower unsaturated fatty acid and protein content. The protein composition of white meat is closer to that of the human body, so white meat is a good source of high-quality protein. Red meat has higher mineral content than white meat, especially iron content. Red meat is also a good source of zinc and selenium. At the same time, red meat also provides important vitamins B12, B6, niacin, etc.

Be careful when eating meat:

Overcooking and stewing can cause cancer

Meat is very chewy and tests the teeth, so everyone is pursuing a cooked texture. Pressure cookers are often used to stew meat, which can make the meat tender and delicious in just over ten minutes. However, when meat is exposed to high temperatures of 200 to 300 degrees, certain nutrients will undergo chemical development to generate aromatic amine groups, of which 9 of the 12 compounds are carcinogens.

Fried bacon can easily cause cancer

There is nitrate in bacon, and nitrosopyrrolidine can easily appear when fried in oil. This component can easily cause cancer. Therefore, when eating recipes such as sausages and bacon, you cannot fry them in oil. This type of food can be steamed thoroughly to allow the nitrosamines and water vapor to evaporate together. Also, when cooking pickled or smoked food, it is best to add some rice vinegar, which can not only decompose nitrite, but also have a sterilizing effect.

Eating too much lean meat will cause spots to appear

People who are afraid of fatness or hate greasy meat do not like to eat fat meat. They think lean meat is delicious and nutritious and not easy to gain weight, so they eat it in large quantities. eat. In fact, lean meat contains higher amounts of methionine, which is broken down by relevant enzymes into homocysteine, which can easily cause arteriosclerosis. Relevant experiments have confirmed that homocysteine ??has a direct damaging effect on animal endothelial cells, leading to atherosclerosis of arteries.

Don’t soak pork in hot water

Many people are used to soaking and cleaning pork in hot water, which causes a large amount of nutrients in the pork to be lost. Pork is rich in protein, and the myolytic protein in it has a low freezing point and is easily dissolved in water. In addition, some of the components contained in muscle protein will cause the pork to taste bad once it is lost. It is recommended that you wash the pork by rinsing it quickly with cold water.