Efficacy

Pork provides high-quality protein and essential fatty acids to humans. Pork can provide heme (organic iron) and cysteine ??that promotes iron absorption and can improve iron deficiency anemia

Applicable people

Everyone can eat it

Consumption amount

For adults, 80-100 grams per day can meet the daily needs of children. 50 grams is enough

Special Tips

Pork can also be used as a "medicine for longevity" if cooked properly. Pork fat will be reduced by 30%--50% after stewing for a long time. No Saturated fatty acids increase and cholesterol content will be greatly reduced. Chemicals emitted when cooking pork at high temperatures will combine with carcinogenic chemicals in cigarettes to increase the risk of cancer. Chinese female smokers may suffer from lung cancer because they often cook pork while cooking. It is 2.5 times that of ordinary smokers. It is not advisable to drink a large amount of tea after applying pork, because the tannic acid in tea will synthesize with protein, which has astringent tannic acid protein, slowing down intestinal peristalsis and prolonging the retention time of feces in the intestinal tract. It not only easily causes constipation but also increases the risk of diarrhea. In order to prevent the absorption of toxic substances and carcinogens from affecting their health, those who are obese and have high blood lipids should not eat more burnt meat.

When it comes to pork, a frequent visitor to people’s dining tables, whether they are housewives or professional chefs, They will talk about its cooking methods and classic dishes for a long time. Today, we will take this opportunity to talk about the nutritional value of pork, hoping to bring you some help in life or work.

1. Nutritional analysis

⒈Protein

Pork protein is a complete protein, containing various amino acids necessary for the human body, and the proportion of essential amino acids is close to that of the human body Needed, so it is easy to be fully utilized by the human body, has high nutritional value, and is a high-quality protein. The average protein content of pork is about 13.2%, which varies depending on the breed, age, fatness and part of the pig. For example, the protein content of meat from different parts of a pig will vary greatly due to its different fatness and leanness. For example: the protein content of pork tenderloin is about 21%, the tip of the rear hip is about 15%, the rib meat is about 10%, and the preserved milk is only 8%. From here, we can also see that the protein content of lean pork is higher than that of fat meat. Be high. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, most of which are collagen and elastin. Since collagen and elastin lack essential amino acids such as tryptophan and methionine, foods with pig skin and tendon as the main raw materials have low nutritional value. However, it is precisely because it is rich in collagen and elastin that this kind of raw material has become a good product for women's beauty.

⒉ Lipids

The lipids in pork are mainly neutral fat and cholesterol. Among livestock meats, pork has the highest fat content. The fat composition is mainly saturated fatty acids and has a higher melting point. This is also why lard is solid at lower temperatures. The cholesterol content in pork is lower than lean meat, fat meat is higher than lean meat, and viscera is higher, generally about 3-5 times that of lean meat. The cholesterol content in the brain is the highest, up to 2,000 mg per 100 grams. Although cholesterol has a wide range of physiological effects in the human body, it is also the main component of blood clots and stones. Therefore, excessive intake of high-cholesterol foods can lead to arteriosclerosis and increase the probability of hypertension.

⒊Carbohydrates

The carbohydrates in pork mainly exist in the form of glycogen in muscles and liver.

The nutrition of pork is very comprehensive. In addition to the main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin. Lean pork also contains hemoglobin, which can supplement iron and prevent anemia. The hemoglobin in meat is better absorbed than that in plants. Therefore, eating lean meat is more effective in supplementing iron than eating vegetables.

⒋Leachate

Pork can dissolve some flavor-forming substances during cooking. These flavor-forming substances are leachates, including nitrogen-containing leachates and non-nitrogen-containing leachates. Nitrogen-containing leachates include nucleotides, inosine, free amino acids and purine bases.

The composition of the extract is closely related to the flavor and taste of the meat. In particular, the content of the nitrogen-containing extract is very important for the thick and delicious taste of the broth. The extract can generally promote appetite and increase the secretion of digestive juices, which is beneficial to digestion and absorption.