Hello, friend

Personally, if the meat is made into floss,

in the process of processing the meat into floss,

except Except for the destruction of some B vitamins by heating, there is almost no loss of other nutrients.

The frying process of the meat floss drives away a lot of water

The water content of the meat floss is much lower than that of lean pork

The moisture content is greatly reduced. Due to the function of concentrated nutrients,

therefore the protein and

fat contents in pork floss are higher than those in lean pork.

Since a lot of sugar is added during the processing,

the carbohydrate content in the originally lean meat has also increased a lot.

Thank you.