Comparison of the nutritional content of pork ribs and ribs

As the saying goes: "Food therapy is better than medicine." People are always curious about the nutritional value of different ingredients, especially It is a common ingredient like pork ribs and ribs. Which of them has higher nutritional content? Today, let’s take a closer look.

The King of Calcium: Spare Ribs

Spare ribs, as the name suggests, are the meat on the pork ribs. It is rich in calcium, with approximately 100 mg of calcium per 100 g of pork ribs. Calcium is an essential element for the human body. It is involved in the formation of bones and teeth, as well as in physiological activities such as muscle contraction and nerve conduction. Therefore, eating spareribs can effectively replenish calcium in the human body and play a positive role in preventing and improving osteoporosis.

Collagen treasure house: tube bone

Tub bone, which is the thigh bone of pig or cow, is an excellent source of collagen. Collagen is an important protein that gives cartilage and bones strength and toughness, and is also involved in joint lubrication and skin elasticity. Every 100 grams of ribs contains about 25 grams of collagen, which is much higher than spareribs. Therefore, consuming tube bones can promote bone and joint health, improve skin condition, and reduce wrinkles and sagging.

Comparison of fat content

In addition to calcium and collagen, the fat content of ribs and ribs cannot be ignored. The fat content of ribs is relatively high, with about 15 grams of fat per 100 grams of ribs, of which saturated fat accounts for the majority. The fat content of tube bones is relatively low, with only about 5 grams of fat per 100 grams of tube bones, mainly unsaturated fat. Therefore, tube bones are a more ideal choice for people who want to control their weight or prevent cardiovascular disease.

Differences in cooking methods

The nutritional value of ribs and ribs not only depends on the ingredients themselves, but is also closely related to the cooking method. Generally speaking, cooking methods such as stewing and boiling can retain the nutrients in the ingredients to the greatest extent. Frying, grilling and other methods will lose some nutrients and produce harmful substances. Therefore, it is recommended to give priority to healthy cooking methods such as stewing and boiling.

Conclusion

Pork ribs and ribs each have nutritional advantages. Spare ribs are rich in calcium, which is good for bone health; ribs are rich in collagen, which is good for joint and skin health. Tail bones have a lower fat content and are better suited for weight control and cardiovascular disease prevention. In your daily diet, you can eat them in a reasonable manner according to your own needs to obtain balanced nutrition.