The difference between bovine lung and pig lung is mainly the difference in efficacy. Pig lungs are sweet and flat, and enter the lung meridian; Has the effects of tonifying deficiency, relieving cough and stopping bleeding. Can be used for treating cough due to lung deficiency and chronic cough and hemoptysis. When selecting pig lungs, choose fresh lungs with pink, smooth, uniform and elastic surface color. The deteriorated lung is brownish green or grayish white, with peculiar smell and inedible. If you see edema, emphysema, nodules and purulent masses in the lungs, you can't eat them.

Cow lung has a high protein, which can maintain the balance of potassium and sodium and improve immunity. In addition, bovine lung is also rich in iron, which has a good promotion effect on hematopoietic function and red blood cell transportation function in the body. Can buffer anemia and promote growth and development. Cow lungs are also rich in phosphorus and copper. Phosphorus is one of the indispensable elements for any bones and teeth. Copper has an important influence on blood, central nervous system and immune system.

There are still many people who are not suitable for eating bovine lungs. It is precisely because of this that many markets do not sell beef lungs. First of all, people with digestive diseases are not suitable for eating bovine lungs. Because bovine lungs are difficult to digest. In addition, patients with urinary system diseases, infectious diseases, facial diseases and nervous system diseases should not eat bovine lung, otherwise it will aggravate the condition.