Taste sweet, sour, flat
Functions tonifying qi and blood, quenching wind and tranquilizing the mind.
It is used for deficiency of qi and blood, shortness of breath and fatigue, palpitation, forgetfulness, sleeplessness, dizziness and pale menstrual color.
Use can be stewed, braised, fried, or salt sauce. Donkey meat contains 77.4 grams of water per 100 grams, 18.6 grams of protein, 0.7 grams of fat. Calcium 10 milligrams, phosphorus 144 milligrams, iron 13.6 milligrams, but less vitamin content.
Senior unsaturated fatty acids in meat, especially linoleic acid, linolenic acid, atherosclerosis, coronary heart disease, hypertension has a good health role. It is reported that atherosclerosis, attached to the blood vessel wall fat, 1g need 2g of linoleic acid to dissolve. Furthermore, unsaturated fatty acids are precursors for the synthesis of prostaglandins, so they have the effect of reducing blood viscosity. Therefore, people take donkey meat as a high-level therapeutic food is a scientific basis.
The cholesterol content of donkey meat is lower than that of beef and pork, and high cholesterol content in the human body can cause atherosclerosis of blood vessels. It is determined that donkey meat and beef, pork, compared to the cholesterol content is low, 0.74mg per gram of meat; followed by beef, 0.75mg per gram of meat; pork is the highest, 0.74 ~ 1.26mg per gram of meat. here still need to point out that different parts of the fat content of cholesterol has a great deal of difference in the comparison of each other, it should be noted.
Scientists for the nutritional composition of donkey meat analysis is far more than the above part, for example, there are also people from the crude protein, muscle fiber, muscle tenderness, muscle shear force and other multi-angle elucidation of the value of donkey meat.
1. The fat content of a 1.5-year-old donkey is only 1.63 percent, compared with 6.48 percent for beef, 7.98 percent for lamb, and a maximum of 37.34 percent for pork, a significant difference.
2. The content of each trace element in donkey meat is higher than that of beef, sheep and pork, and the vitamin content is similar to that of beef, sheep and pork. For example, the iron content of donkey meat was 43μg/g, while the content of beef was 30μg/g, mutton was 19μg/g and pork was 14μg/g; the zinc content of donkey meat was 42.60μg/g, and the zinc content of cattle, sheep and pork was 33μg/g, 30μg/g and 18μg/g, respectively.
3. The diameter of the muscle fibers of eye muscles of donkey meat was 33.34μm, thinner than that of pigs and cattle.
Through the above analysis, the amino acid, unsaturated fatty acid and trace element contents of donkey meat compared with beef and pork are higher than those of the latter, while the cholesterol and fat contents are lower than those of the latter, and the number of myofiber roots per mm3 of donkey meat is the largest, and the myofibers are the most fine.
In recent years, China's donkey meat consumption is less than 1% of the national meat consumption, donkey meat can not be included in the government's planning, and donkey meat segmentation standards are missing, to a certain extent, also hindered the price of donkey meat, affecting the economic benefits of the farmers, but also caused the decline in donkey stock, caught in a vicious circle.