If the color of pork tenderloin is dark, it is because it has been in contact with air for a long time and oxidation reaction has taken place. If it doesn't smell too bad, it can be eaten, but if it is found to be black, it is already broken and can't be eaten. It is a pity to throw it away, but for the sake of health, it can't be eaten.

Nutritional value of tenderloin

Pork tenderloin is the lean meat behind the pig spine, which is very rich in nutritional value. It contains a lot of protein and copper ions. Eating some tenderloin in moderation can effectively maintain the acid-base balance in the body, and has a certain effect of eliminating edema and lowering blood pressure.

Eating some tenderloin in moderation can also improve anemia, strengthen muscles and bones, and calm the nerves and refresh the mind. From the point of view of traditional Chinese medicine, tenderloin has the functions of invigorating qi and nourishing blood, clearing away heat and toxic materials, nourishing yin and tonifying kidney, and can play an auxiliary role in treating constipation and mouth sores.

Tenderloin, also known as plum meat, belongs to high-quality lean meat beside the spine. It contains a lot of protein and amino acids, which can effectively maintain the energy needed by the body and promote metabolism.

Moreover, this tenderloin is rich in iron, which can effectively improve iron deficiency anemia. From the point of view of traditional Chinese medicine, tenderloin can also tonify kidney and nourish blood, nourish yin and moisten dryness, and has a good improvement effect on some weak symptoms such as deficiency of qi and blood, upset and fever.