When Chinese people talk about eating fatty meat, they mainly refer to fatty pork, such as some parts of pork belly and elbow meat. Generally it can also refer to the fat on the human body. The main component of fat meat is fat (mainly saturated fatty acids). It is like a "compressed biscuit". In the same amount of fat meat as lean meat, fat meat can provide the human body with higher calories. Fat also contains lecithin and cholesterol that the body needs.

Nutritional value

Fat contains lecithin and cholesterol that the human body needs. Cholesterol is an essential substance that makes up the brain, liver, heart, and kidneys. It is also the main raw material for many endocrine hormones in the human body, such as sex hormones. Some cholesterol can be converted into vitamin D by ultraviolet irradiation. Foods with high fat content are more resistant to hunger after eating, can also maintain the normal metabolism of protein, dissolve vitamin A, vitamin D, vitamin E and vitamin K, and can also promote the absorption and utilization of these vitamins.

Food benefits

The fat content of fatty pork is as high as 90%, which contains about 37% saturated fatty acids and about 46% monounsaturated fatty acids. Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia.

Applicable people

People who consume a lot of energy should eat more fat meat, which can better meet their physical needs.

Contraindicated groups

Patients with hypertension, coronary heart disease and other diseases should eat less or no fatty meat.

Purchasing Tips

1. When buying pork, pull out one or several pig hairs and look carefully at the hair roots. If the hair roots are red, it is a sick pig;

2. If the hair roots are white, it is not a sick pig; swine fever is a multiple infectious disease that is seriously harmful to the human body. This kind of meat must not be eaten.

3. If the skin has bleeding spots of varying sizes or hemorrhagic plaques, it is diseased pork;

4. If it is skinless meat, you can check the fat and Aponeurosis, if there are bleeding points, it can be identified as diseased pork.