Bake the roast for 10 to 15 minutes. Preheat the oven at about 220 degrees, top of the oven, top and bottom heat, roast for 7 minutes, turn over and roast for another 5 minutes. Roast pork, is a dish, the production of raw materials such as pork, beef, vegetables, seafood and so on. It has a unique flavor and a long history, and can improve appetite.

Roasted Pork Nutritional Value:

Meat has an average fat content of about 10-30%, mainly various fatty acids and triglycerides. There are also small amounts of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, such as 100 grams of fat pork can provide calories 830 kcal.

Meat contains about 1% or so inorganic salts, which are more abundant in lean meat, especially in the organs. For example, 100 grams of pig liver contains 25 mg of iron, beef liver contains 5 mg.

Meat also has more vitamins B1, B2, niacin, etc., such as pork (fat and lean) per 100 grams of vitamin B1 0.53 milligrams, B2 0.12 milligrams, niacin 4.2 milligrams. Organ content is higher, especially the liver, per 100 grams of pig liver contains about 2.11 mg of vitamin B2, 15-20 times more than in muscle, niacin containing the cause of 16.2 mg, 4-5 times more than muscle.

Beef, sheep liver in vitamin B1 content is also 5-6 times more than in muscle tissue. In addition the liver also contains folic acid and vitamin B1B2 and vitamins A and D. For example, every 100 grams of pig liver contains vitamin A 8700 international single sob, sheep liver for 29900 international units.