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Nutritional value and efficacy of meat
Nutritional value of meat and efficacy and function_Nutritional value of pork

Nutritional value of pork nutritional value Chinese medicine believes that pork is flat and sweet, moist stomach and intestines, fluid, tonifying the kidney gas, the efficacy of the fever, the main treatment of fever and injury to fluid, thirst and thinness, kidney deficiency and weakness, post-partum blood deficiency, cough, constipation, tonic deficiency, nourishing yin, moistening dryness, nourishing the liver yin, moistening the skin, facilitating urination and quenching thirst.

Pork boiled in soup can be used as an emergency tonic for dryness, cough, constipation and difficult labor due to lack of fluid.

Suitable for people in general healthy people and people with diseases can eat, but eat too much, so that people intake of excess calories, excess calories into fat storage in the body, it will cause obesity, obesity is prone to a variety of diseases; more food or cold food easy to cause gastrointestinal bloating or bloating and diarrhea; for fat and lard, suffering from high blood pressure or hemiplegia (stroke) and gastrointestinal and gastrointestinal cold, fat body, phlegm and dampness, the people who do not dissolve the persistent food. Dampness, persistent food should be eaten with caution or eat less. Suitable for Yin deficiency, dizziness, anemia, the elderly dry cough without phlegm, dry stools, as well as nutritional deficiencies eat; heavy dampness and heat, phlegm and dampness partial prevalence of people with thick and greasy tongue, avoid eating pork. Pork skin and pig's trotters have "and blood, moist skin, can beauty" effect, love beautiful women can eat more pork skin and pig's trotters.

Reasonable cooking and consumption of pork eating a variety of ways, cooking methods are dazzling. From the nutritional health point of view, to stew, boil, steam is good, fried and baked is the worst. Because in the high temperature of frying and roasting, meat protein will denature to produce benzopyrene and other carcinogenic chemicals, so should try to avoid, burnt meat is not eaten.

Cooked meat is easier to digest, protein hydrolysis into amino acids dissolved into the soup, the soup is not only fresh, but also nutritious, and, after 4 to 5 hours of stewing, meat cholesterol content can be reduced by more than 50%. Pork should not be washed with hot water before cooking, because pork contains a kind of myosin substance, which is easy to dissolve in water above 15 degrees Celsius, and if it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good; pork should be cooked, because there are sometimes parasites in pork, and if it is eaten raw or incompletely seasoned, it may parasitize hooked tapeworms in the liver or the brain. Pork is an acidic food, in order to maintain a balanced diet, it is appropriate to cook with some beans and vegetables and other alkaline foods, such as potatoes, radish, kelp, cabbage, taro, lotus root, fungus, tofu, etc.

The food should be cooked well, because sometimes there are parasites in pork.

Food Compatibility Pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep liver, parsley, turtle, rhombus, buckwheat, quail meat, beef.

Taboo Milk and lean meat is not suitable for the same food, because milk contains a lot of calcium, while lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, the foreign medical profession called phosphorus-calcium phase. Only when the ratio of calcium and phosphorus in the best ratio of 1:1 to 1:1.5 between, can promote the absorption of each other. After eating pork should not drink a lot of tea, because the tannins of tea and protein synthesis with astringent tannins, slowing down intestinal peristalsis, prolonging the fecal matter in the intestinal tract of the time, not only easy to cause constipation, but also increase the absorption of toxic substances and carcinogenic substances, affecting health.

Nutritional value of meat and efficacy and role of beef

Nutritional value of beef - the efficacy and role of beef Source: Internet Cattle is a grass-feeding ruminants, yellow cattle, buffalo, Tibetan plateau yak.

Legend has it that 3000 years BC, Fuxi's teach people to raise six animals, which includes cattle. Cattle were initially raised for meat, but in the era of the Yellow Emperor, cattle were used to pull carts, and in the Shang Dynasty, cattle were used as labor for agricultural production. In the Zhou Dynasty, there was the position of "cowman", who was in charge of sacrificial cattle, and in the following dynasties, there were officials in charge of cattle, and in the Tang Dynasty, there were also decrees that rewarded the breeding of cattle and prohibited the slaughter of cattle.

In the border ethnic minority regions of China, the history of domestication and cattle breeding is even longer, with a history of more than 5,000 years of using cows and yaks to milk for drinking or making dairy products such as ghee and milk wine.

Nutritional Composition Beef is an excellent high-protein food, rich in nutrients and easy to be absorbed by the human body, containing a large amount of protein, a small amount of fat, but also contains calcium, iron, phosphorus, vitamin B1, vitamin B2, niacin, and a small amount of vitamin A.

Health benefits.

Health care benefits The nature of the flat, sweet flavor.

According to Chinese medicine, beef has a tonic, nourish the spleen and stomach, strengthen the muscles and bones, phlegm and wind, thirst and salivation effect, suitable for the lower part of the qi, shortness of breath, weakness, weakness, anemia, anemia, and yellowing and dizziness of the person to eat. If you add jujube stew, it can help muscle growth and promote the healing effect of wounds.

The amino acid composition of beef is closer to the human body than pork, can improve the body's ability to resist disease, growth and development and post-operative, post-disease recuperation of people in replenishment of blood loss, repair of tissues and so on is particularly suitable.

Beef is a good winter food, it warms the stomach and is a good winter tonic.

In addition to beef, beef blood, beef liver, beef huang is also quite nutritious.

Beef blood is a nutritious food, has become an important dish on the table, the main treatment of blood dysentery, blood, spleen and stomach weakness, blood deficiency and other diseases Pregnant women can eat beef.

Pregnant women can eat lean beef 3 to 4 times a week, 60 to 100 grams each time, can prevent iron deficiency anemia, and can enhance immunity.

Beef liver has a high medicinal value, according to the Materia Medica, it is bitter, sweet, peaceful, and can nourish the blood, tonify the liver, and improve eyesight.

Beef liver is bitter, sweet and cool. It can be used to treat fever, delirium, epilepsy, pediatric convulsions, toothache, throat swelling, mouth and tongue sores, carbuncles, boils, and is a drug with wide development prospects.

Applicable people Patients drink beef stewed juice after surgery, can tonify the middle and benefit the qi, can help muscle growth, promote wound healing.

Nutritional pitfalls Western medical research suggests that beef is red meat and contains a foul-smelling acetaldehyde, which is not healthy to consume in excess.

Nutritional Recipes Potatoes with beef have high nutritional value and have the effect of strengthening the spleen and stomach. Beef rough, sometimes stimulate the gastric mucosa, potatoes and beef with cooking, not only good flavor, and potatoes are rich in folic acid, can play a role in protecting the gastric mucosa.

Chenpi beef shredded raw materials: Chenpi, beef. Shredded green onion, shredded ginger, celery, red pepper in moderation.

Method: the modulation of the shredded beef over oil, seven or eight minutes cooked, and then poured into the peel, a little stirring can be sheng out. And then a variety of condiments over oil, a little frying, you can pour people Chenpi shredded beef, cooking can be sharply.

Functions: tonifying the middle and benefiting the qi, strengthening the spleen and resolving phlegm, eliminating edema. Used for coughing and phlegm, chest and abdominal distension, eruption.

◇Tips: To facilitate cooking, cut the beef perpendicular to the grain of the meat.

Beef stew is better for the preservation of nutrients.

When braising beef, use hot water for direct heating. Do not add cold water. Because hot water can make the surface protein of beef quickly solidify, preventing the amino acids in the meat outside the diffusion, to maintain the meat flavor delicious; after boiling on a high flame, uncover the pot to stew for 20 minutes to remove the odor, and then cover the pot with a lid and change to a micro-fire, so that the floating oil on the surface of the soup to maintain the temperature, play a role in the stew.

In the boiling process, salt should be put late, water should be added once, if you find less water, you should add boiling water. One day before the stew, use mustard on the surface of the meat to smear, before the stew, wash off the mustard with cold water, so that not only cooked quickly, and tender meat.

Add some wine or vinegar to the water when stewing beef (1 kg of beef put 2-3 tablespoons of wine or 1-2 tablespoons of vinegar), or put some hawthorn, radish, orange peel, tea leaves in the meat pot, can make the beef easy to rot.

Nutritional value of beef

Nutritional value of beef

There is a debate in bodybuilding nutrition centered around the topics of low carbon diets and replacing chicken and fish with beef.

Beef is once again being honored as the most important part of a diet plan to build muscle. Arnold Schwarzenegger and Frank Columbus would have been amused to hear about this so-called "latest development", as they have been eating steak as a main meal since the 70s - long before scientific experiments confirmed the following experience: For best results, eat beef at least once or twice out of your five meals a day.

Beef contains potassium.

Potassium is a mineral that is missing from most athletes' diets.

Low levels of potassium inhibit protein synthesis and growth hormone production, which affects muscle growth.

Meat contains high quality protein.

Steak is an excellent high-protein food, (per 100g) also contains 7mg of calcium, 0.9mg of iron, 170mg of phosphorus, Vitamin B10.07mg, Vitamin B20.15mg, 6mg of folic acid, and a small amount of Vitamin A and so on. The nutrients are easily absorbed by the body.

Nutritionists say that the nutritional value of beef is the first of all kinds of meat, can increase physical strength, replenish energy. Therefore, every Olympic Games beef is a necessary food for athletes.

Beef contains iron and zinc.

Beef gives you more iron and zinc - valuable elements for maintaining energy.

Such as steak is rich in easily absorbed iron and zinc, which can improve the functioning of the immune system, and folic acid, which prevents babies from being born with disabilities.

Beef contains vitamin B12.

Vitamin B12 is essential for the production of cells, red blood cells, which carry oxygen to muscle tissue. Vitamin B12 promotes the metabolism of branched-chain amino acids, which provide the body with the energy it needs for intense training.

Beef contains vitamin B6.

Beef contains vitamin B6, and the greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immune system, promote protein synthesis, and help your body recover from an intense workout.

Beef effects benefits (a) Beef effects Sweet, flat, to the spleen, stomach meridian. Beef has the effect of replenishing the spleen and stomach, benefiting qi and blood, strengthening the muscles and bones, and eliminating edema. It can be used to treat deficiency and thinness, thirst, spleen weakness, plumping, edema, and soreness of the waist and knees. Elderly people will eat beef and cactus together, can play a cancer pain, improve the immune function of the body effect. Beef and jujube stew, it helps muscle growth and promote the efficacy of wound healing. Qianjin - food treatment: "stop saliva salivation." Gleanings of the Materia Medica: "eliminating edema, removing dampness, replenishing the deficiency, making people strong muscles and bones, strong and healthy." Yunnan Materia Medica: "buffalo meat, can stabilize the fetus and replenish blood." Han's medicine: "yellow beef, tonifying Qi, and Mian Huangqi with the same function." Lei Gong bubble medicinal solution: "yellow beef, the main Anzhong Yiqi, strengthen the spleen and stomach, strong bones and tendons.

"" Luo's "medical mirror" records: "Beef, Anzhong tonifying the spleen, nourishing the stomach and qi.

" (B) the benefits of beef Beef has tonic Qi, nourish the spleen and stomach, strengthen the muscles and bones, phlegm and wind, thirst and salivation effects, suitable for people who are in the middle of the hidden gas, shortness of gas, weakness, muscle and bone soreness, anemia, anemia, and yellowing of the face and dizziness.

Stronger muscles and bones. Buffalo meat can calm the fetus and replenish the spirit, and yellow beef can calm the middle and benefit the qi, strengthen the spleen and stomach, and strengthen the muscles and bones.

Warms the stomach.

Beef is rich in protein, amino acid composition is closer to the human body needs than pork, can improve the body's ability to resist disease, growth and development and post-operative, post-disease recuperation of people in the supplemental loss of blood, repair of tissues, etc., especially suitable for cold winter eating beef can warm the stomach, is the season of the tonic good.

Aids in muscle building.

Beef contains more carnosine than any other food, making it particularly effective for muscle growth and strength. In the first few seconds of training, creatine is the source of fuel for your muscles, replenishing adenosine triphosphate (ATP) and making your workouts last longer. It helps the body to grow muscles.

Chicken and fish are low in carnitine and creatine, while beef is high. Carnitine is mainly used to support fat metabolism, producing branched-chain amino acids, an amino acid that plays an important role in muscle growth in bodybuilders.

Anti-injury and antioxidant.

Beef is low in fat but high in bound linoleic acid, a potential antioxidant that can combat tissue damage during exercise such as weight lifting. Linoleic acid also acts as an antioxidant to maintain muscle mass.

Improves the efficiency of insulin anabolism.

Beef contains zinc and magnesium. Zinc, an antioxidant that helps synthesize protein and promotes muscle growth. Zinc works with glutamate and vitamin B6*** to boost the immune system. Magnesium supports protein synthesis, builds muscle strength and, importantly, increases the efficiency of insulin anabolism.

Amino acid supplementation.

Propionic acid produces sugar from dietary protein.

You are not consuming enough carbohydrates, and propofol provides your muscles with the energy they need to alleviate the deficit and allow you to continue training.

The great thing about amino acids is that they free your muscles from the burden of supplying energy.

Supplementation and development.

Beef is very nutritious, with a high protein content, a better amino acid profile, and a high content of minerals such as calcium, iron, and selenium. Especially high iron content, and is easily absorbed by the body of animal hemoglobin iron, more suitable for 6 months to 2 years of age prone to physiological anemia of the baby, the baby's growth and development is very helpful.

Compensate for all the deficiency.

Huang Gandan beef (remove the sinews, sliced, washed several times in river water, still immersed overnight, and then washed three times the next day, the water is clear to the extent that the use of good wine with no ash into the altar, sealed with mud, mulberry firewood, Wenwu fire cooking for a day and night, out of the good as yellow sand, burnt black useless, roasted for the end of the listen to the use of); Chinese yam (salt fried), Lotus meat (remove the heart, salt fried and de-salted), Poria, fennel (fried), each of the four taels, as a mince. Each beef half a catty, into the medicine one catty, to red dates steamed peeled, and pounded pills, sycamore size. Each empty heart wine under fifty pills, day three service.

("Qiankun business" back to this pill) ② treatment of spleen and stomach cold for a long time, do not want to eat: beef five pounds, pepper five money. Wicker five money, Chen Pi two money, apple two money, shrinking sand two money, ginger two money. The above pieces for the fine powder, ginger juice five, onion juice, salt four two, with the meat mix well, marinated for two days, take out, roasted for the preserved, any food.

("Drinking meals are about to be" beef preserved) treatment of abdominal fetish accumulation.

Yellow beef one catty, Hengshan three money. Cooked with the same, eat meat and drink juice, the fetish will be eliminated.

("Health Miscellaneous Xing") There are yellow beef, buffalo meat, yellow beef is better. Its flavor is sweet and flat, rich in protein, fat, vitamin B, niacin, calcium, phosphorus, iron, cholesterol and other ingredients. With strong muscles and bones, nourishing blood, phlegm and wind effect. Beef has a high nutritional value, the ancient "beef tonic gas, work with astragalus" said. Where weakness, weakness, gas sagging, yellowish color, weak muscles and bones, gas deficiency sweating, can be stewed beef. If the patient after surgery, available beef with red dates stew. Beef fat can cure all sores and scabies. Beef tendon is sweet and flat in nature, and has the function of tonifying the liver and strengthening the kidneys, benefiting qi strength and renewing extinct injuries. Blood deficiency, bone fracture patients can eat. Beef liver is sweet and flat in nature, and can nourish blood, nourish the liver and brighten the eyes, so people with noma, night blindness, postpartum blood deficiency and yellowish color can eat more. Beef blood is sweet and cool, can nourish blood, nourishing Yin moisturizing skin.

Calories of beef Calorie list of various types of beef: Beef (lean) 106KCAL/100G Beef Loaf 445KCAL/100G Beef in Sauce 246KCAL/100G Beef (hind leg) 96KCAL/100G Beef (back key) 93KCAL/100G Beef (front tendon) 100KCAL/100G Beef (front leg) 95KCAL/100G Beef jerky 550KCAL/100G Beef confit (canned) 166KCAL/100G Beef chorizo 127KCAL/100G Beef in poached water 779kcal/100G Verdict: One of the meats with the highest amount of protein, the least amount of fat, and the richest amount of iron in hemoglobin, with a low calorie content among meats, comparable to that of most fish.

Beef practices tender fried beef slices Raw materials: 200 grams of beef, vegetable oil, sesame oil, soy sauce, wine, monosodium glutamate, starch, green onions and ginger, pepper water, salt in moderation.

Practice: (1) the beef top knife cut 1 cm wide, 2 cm long slices, put in a bowl, add the appropriate amount of starch and a small amount of water, mix well.

(2) frying pan on a high flame, add the bottom of the oil is hot, meat slices into the pan, use chopsticks to scratch fried, to be fried until the meat slices are separated from each other, add green onions and ginger, wine, soy sauce, salt, monosodium glutamate, pepper water, upside down and fry for a few times, thickening quickly, drizzled with sesame oil, plate that can be.

Potatoes and beef Raw materials: potatoes, beef.

Practice: (1) peeled and washed potatoes, cut into pieces and soaked in water; ginger slices, scallions cut into pieces.

(2) clean beef, against the grain cut into cubes, into the boiling water to remove blood and odor, drain and wait for use.

(3) Heat 3 tablespoons of oil in a wok, sauté the ginger and scallions, add the beef and stir-fry for a few minutes, then add 3 tablespoons of soy sauce and 1 tablespoon of cooking wine and stir-fry for 2 minutes over high heat.

(4) Fill a pot with 2 bowls of water, add star anise, cinnamon and allspice, cover with a lid and bring to a boil.

Then pour in the potato cubes, stir with the beef, cover and simmer on low heat for another 25 minutes.

(5) Turn up the heat to reduce the sauce and add a tablespoon of salt, a pinch of sugar and some chopped green onion to taste.

secret beef jerky materials: beef 5 kg, onion and ginger, pepper, spices, chili pepper, cumin, sugar, red wine, soy sauce, salt.

Practice: (1) choose a good beef. Buy it back and wash it. Cut into pieces or slices larger than mahjong pieces.

(2) Prepare a pot of water. Boil it. Put the beef pieces into it. Cook for a short while.

(3) When the water boils, skim off the blood froth, be sure to skim cleaner, the soup is relatively clear, no longer have blood froth floated out as good.

(4) Fish out the beef, water control.

(5) Prepare the rice cooker. Put the beef in and start throwing in the ingredients. Throw in the seasoning. Put in the peppercorns. Throw in the chili pepper. Throw in the cumin. Throw in the ginger. Sugar.

(The above quantities can be increased or decreased according to personal preference.) (6) Prepare 4 cups of red wine (add different amounts of red wine for different amounts of beef). Soy sauce 1 ? cups or so (according to personal preference), green onion is also ready, do not put green onion first.

(7) Add the red wine. Add the soy sauce. Put the rice cooker liner into the rice cooker. Cover the rice cooker.

Press the cook button and cook until it jumps to keep warm.

(8) Add the green onions. Cover and continue to cook for a while. Taste the flavor, feel not salty enough can add a small amount of salt to seasoning.

(9) can add a small amount of red wine, cover, continue to muffle for a while.

(10) Wait for the water in the pot to dry out, delicious snacks are ready.

Beef suitable for people and contraindications: the general public can eat.

Suitable for growth and development, post-surgery, post-disease rehabilitation people, in the gas under the hidden, shortness of breath, weak muscles and bones, anemia, long illness and yellow dizziness of the people to eat.

Infectious diseases, liver disease, kidney disease, eat with caution; yellow beef is hairy, scabies, eczema, acne, itching people with caution.

Beef taboos It is not advisable to eat repeated leftover heat or refrigerated warmed beef food.

The person who has a lot of internal heat is not allowed to eat.

Smoked, roasted and pickled products are not suitable.

It is not suitable to be cooked with improper cooking methods.

Beef without thyroid gland removed should not be consumed.

Beef should not be fried in a frying pan that has not been cleaned after frying other meats.

It is contraindicated when taking aminophylline.

The purchase of beef for the market sale of fresh beef and frozen beef, consumers how to buy it. Industrial and commercial personnel suggest that the public can identify from the color, taste, viscosity, elasticity, broth and other aspects. Specifically, as follows: color and lustre identification: fresh meat - muscle was uniform red, glossy, fat white or creamy yellow. Second fresh meat - muscle color slightly darker, the cut surface is still shiny, but the fat is not shiny.

For the market sale of fresh beef and frozen beef, consumers how to buy it? Industrial and commercial personnel suggested that the public can be identified from the color, smell, viscosity, elasticity, broth and other aspects. Specifically as follows: color identification.

Fresh meat - muscle was uniform red, glossy, fat white or creamy yellow. Second fresh meat - muscle color slightly dark, the cut surface is still shiny, but the fat is not shiny. Deteriorated meat - muscle color is dark red, no luster, fat is dark until green.

Odor identification.

Fresh meat - has the characteristic normal odor of fresh beef.

The second fresh meat - slightly ammonia or sour taste.

Stale meat - a rotten odor.

Viscosity identification.

Fresh meat - the surface is slightly dry or air-dried film, not sticky when touched. Second-fresh meat - the surface is dry or sticky, new cuts are moist. Deteriorated meat - extremely dry or sticky surface, new cuts are also sticky to the touch.

Flexibility.

Fresh meat - the indentation is immediately restored by finger pressure.

Sub-prime meat - the indentation recovers more slowly and does not fully recover after finger pressure. Stale meat - the indentation is not restored by finger pressure and leaves a visible mark.

Broth identification.

Good quality frozen beef (thawed meat) - broth is transparent and clear, with fat clusters floating on the surface and a certain flavor. Sub-quality frozen beef (after thawing) - broth slightly cloudy, fat is a small drop floating on the surface, aroma and flavor is poor. Degraded frozen beef (after thawing) - broth cloudy, yellow or white flocculent, floating on the surface of the fat is very little, there is an odor.

Food Compatibility Chart Foods that are "compatible" with beef Olive + Beef Beef is rich in protein, and the combination of tannins in olive will form an indigestible substance, causing gastrointestinal discomfort.

Chestnuts + beef The vitamins in chestnuts react easily with the trace elements in beef, weakening the nutritional value of chestnuts and making them indigestible.

Alkali + Beef Adding alkali when frying beef will cause the amino acid molecules in beef to react with alkali, causing the protein to lose its nutritional value due to precipitation and denaturation.

Leek + beef Beef sweet warm, tonic gas to help fire, leek spicy warm, the two together, easy to make people hot fire, resulting in gingivitis, mouth sores and other symptoms.

Screw + beef snail cold, beef warm, the two together is not easy to digest, and even cause bloating, abdominal pain and other symptoms.

White wine + beef beef sweet warm, complementary gas to help the fire, white wine is a warm product, the two are matched, such as oil on fire, easy to cause inflammation of the gums. The two can't be eaten together.

Foods with beef "with" white radish + beef with the two, can provide the body with rich protein, vitamin C and other nutrients, with the benefit of the five organs, benefit the efficacy of qi and blood.

Kale + Beef Kale is one of the most vitamin-rich vegetables, and eating it with beef, which is rich in proteins and amino acids, is nutritious and warming.

Sugarcane + Beef Beef stewed in sugarcane juice can strengthen the spleen and stomach, qi and blood, ideal for pregnant women and workers in low-temperature environments.

Pine nuts + beef Pine nuts are rich in vitamin E, with vitamin B2 in beef, can prevent arteriosclerosis and eliminate fatigue.

Spinach + beef with the two eaten with the spleen and stomach, benefit the efficacy of qi and blood, eating can be strong bones, brain and intelligence, skin and beauty.

Onion + beef Onion contains allicin and beef rich in vitamin B1 combination, can eliminate fatigue, help focus, and have the effect of skin care.

Potato + beef beef fiber coarse, sometimes affect the gastric mucosa, and potatoes with cooking, not only taste good, potatoes are rich in folic acid, but also can protect the gastric mucosa.

Taro + beef pork, beef and taro with food, can prevent and control loss of appetite and constipation, which is rich in protein can prevent skin aging.

Shiitake mushrooms + beef with the two, can provide a rich protein, a variety of sugar and a variety of vitamins, eaten regularly can prevent cancer, anti-cancer, strengthen the body's immune system.

Onion + Beef Beef and onion are good for cold and flu, headache, nasal congestion, swelling of the face and eyes, as well as bruises.

Pepper + Beef The flavor of pepper can increase appetite, beef can warm the stomach and replenish blood, with the consumption of children's growth and development and women's postnatal care are beneficial.

Lycium barbarum + beef with ganoderma lucidum, nourishing yin and nourishing blood, detoxification and anticancer effects, suitable for post-surgery cancer, radiotherapy, chemotherapy patients.

Figs + beef can be used to relieve constipation caused by bad breath and other diseases, female diabetics will eat the two, and beauty, protection of the vocal cords of the efficacy.

Sweet pepper + beef Beef has the effect of tonifying the spleen and stomach, sweet pepper in the capsaicin can improve appetite, promote digestion, the two are good for diabetic gastrointestinal health.

Pepper + beef pepper is rich in beef lack of a variety of nutrients, and contains dietary fiber, can balance the nutrition, help digestion.

Cactus + beef is good for diabetes as it can stop bleeding, protect wounds, replenish the spleen and stomach, and benefit the qi and blood.

Pumpkin + Beef The two together have the curative effect of tonifying the spleen and benefiting the qi, detoxifying and relieving pain. It is used to prevent and control diabetes-induced atherosclerosis, gastric and duodenal ulcers and other diseases.