All meat encyclopedia
All meat encyclopedia, we need to eat to maintain our energy needs in our daily life, and meat is one of them. Meat can supplement us with a lot of energy and fat, as well as nutrients. Here are all meat encyclopedia. All meat 1
Classification 1:
1. Livestock meat: including the muscles and internal organs of pigs, cattle and sheep. Livestock meat contains protein, fat, carbohydrates and vitamins, among which vitamin B and vitamin A are the main vitamins. Viscera is richer than muscle, and vitamin A is the most abundant in liver.
2. Poultry meat: Chickens, ducks, geese, etc. are commonly eaten, among which chicken is the most. Poultry meat also contains protein, fat and vitamins.
3. Fish, shrimp, crab and shellfish meat: This kind of food is rich in high-quality protein, lipids, vitamins and minerals. Protein content is high, 15-22%. The content of carbohydrate is low, about 1, 5%. The fat content is 1-1%. Vitamins mainly include vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2 and nicotinic acid.
Classification 2:
1. White meat: White meat is a word in nutrition, which broadly refers to meat with fine muscle fiber, low fat content and high unsaturated fatty acid content in fat. White meat can include birds (chickens, ducks, geese, turkeys, etc.), fish, reptiles, amphibians, crustaceans (shrimps, crabs, etc.) or bivalves (oysters, clams), etc. Although salmon, cooked shrimps and crabs are all red, they can't be counted as red meat.
2. Red meat refers to the meat of mammals such as pigs, cows and sheep. Under normal circumstances, both white meat and red meat should be eaten, so that nutrition can be balanced.
The color of cooked food can't be used as a criterion to judge whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat. All meats are 2
five kinds of meat that are beneficial to health
1. Pork-the most iron-supplemented meat
Pork is fat and thin-the fat content in fat meat is high-the protein content is low-eating too much can easily lead to hyperlipidemia and obesity; Most of protein is concentrated in lean meat-and it also contains hemoglobin-which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants-therefore, eating lean meat to supplement iron is better than eating vegetables.
Because the fibrous tissue of pork is soft-and contains a lot of intermuscular fat-it is easier to digest and absorb than beef. Traditional Chinese medicine believes that eating lean meat in pork has the function of nourishing yin and moistening dryness, and has certain therapeutic effects on diseases such as fever, body fluid injury, dry cough and constipation.
2. Mutton-the most nourishing meat
Mutton has the effects of nourishing yang, nourishing essence and blood, and treating lung deficiency-which is quite beneficial to patients with asthma, tracheitis, lung disease and deficiency-cold syndrome. It can also nourish kidney and strengthen yang-tonify deficiency and resist cold-strengthen the body-which is a nourishing and dietetic treasure in winter. But it should be noted that-mutton is warm after all-not suitable for everyone. People with excessive fire due to yin deficiency, excessive cough and phlegm, indigestion, arthritis, eczema and fever should avoid eating.
3. Beef-the strongest meat
It is most suitable for anyone who is weak and mentally retarded to eat beef. The amino acid composition of beef protein is closer to human needs than pork-it can improve the body's disease resistance-and it is especially suitable for people who are growing and recuperating after surgery and illness, such as supplementing blood loss and repairing tissues.
But the muscle fiber of beef is rough and difficult to digest-it is high in cholesterol and fat-so the elderly, children and people with weak digestion should not eat more.
4. Fish and shrimp-meat with the most trace elements
Fish and shrimp are extremely rich in trace elements-calcium, aluminum, iron, manganese, copper, cobalt, nickel, zinc, iodine, chlorine, sulfur, etc.-all of which are necessary for human body. Although aquatic products are rich in nutrients-they should not be eaten more. Affected by marine pollution-aquatic products often contain toxins and harmful substances-excessive consumption can easily lead to spleen and stomach damage-leading to gastrointestinal diseases
5. Chicken-the meat with the least fat < P > The chicken mentioned here refers to skinless chicken-because almost all the fat in chicken skin. Every 1 grams of skinless chicken contains 24 grams of protein-but only , 7 grams of fat. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and weakness. All meat 3
Chicken meat is tender and delicious, which is suitable for many cooking methods, nutritious and nourishing. Chicken is not only suitable for hot frying and stewing soup, but also suitable for cold food and cold salad. Chicken pot made of chicken, stewed mushrooms with chicken and three cups of chicken are all famous chicken delicacies.
Beef is a food that people all over the world love to eat. It is one of the meat foods consumed by China people, second only to pork. Beef has a high protein content and a low fat content, so it tastes delicious and is loved by people, and enjoys the reputation of "the favorite among meat". Beef has been well received by beef tendon, beef tendon, beef jerky, sauce beef and so on.
As the saying goes, "Eating mutton and ginseng in winter can also strengthen the body in spring, summer and autumn." According to Compendium of Materia Medica, mutton "warms the middle energizer, invigorates the middle energizer, stimulates the appetite, strengthens the body, and benefits the kidney", which is a good product for helping Yuanyang, nourishing essence and blood, and benefiting strain. Eating mutton often is very beneficial to improve people's physical fitness and disease resistance. Natural mutton, instant-boiled mutton and mutton skewers made of mutton make people drool.
Pigs have the characteristics of thin bones and less muscle and more meat, and they are the kind of meat that people eat the most every day. Moreover, it is easy to raise, and there are many farms in farmers' families. When there are problems, farmers can consult experts on the "cloud breeding" platform, which has become the largest agricultural technology question and answer website in the world. There are tens of thousands of experts in planting and breeding in Cloud Breeding to ensure that every question raised can be answered within 2 minutes.
The common practices of pork include pork, green onion, jiaozi, steamed pork with rice flour, roasted pork with beans, etc.
Donkeys have gentle temperament, convenient feeding and management, and poor feed. Mainly feed on wheat straw and cereal grass, and also eat sorghum, barley and beans. Proverbs say: live long and eat donkey meat; Be healthy and eat donkey soup. You can live to be 1 years old if you eat donkey liver and lungs. They all point out the advantages of high nutritional value of donkey meat. The most common food is donkey meat on fire. Are there any other foods?
No matter freshwater fish or marine fish, their nutritional components are basically the same, and their total nutritional value is very high. The amount and ratio of essential amino acids contained in it are most suitable for human needs, so it is a good source for human to ingest protein.
Moreover, fish meat is rich in minerals, such as iron, phosphorus, calcium, etc. The muscle fiber of fish meat is very short and the water content is high, so the meat quality is tender and more easily absorbed than that of livestock and poultry. There are many kinds of fish, so there are many different ways to do it. With the improvement of living standards, most people now choose fish with fewer thorns.
Duck meat is rich in protein, and it is highly digestible. Easily absorbed by the human body. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging.
As early as the Ming Dynasty, "Roast Duck" had become a treasure on the table of Beijing officials. After Zhu Yuanzhang established Nanjing as the capital, the chef of Ming Palace used Nanjing's plump and fleshy lake ducks to make dishes. In order to increase the flavor of duck dishes, the chef baked them with charcoal fire. After the dishes were cooked, the ducks tasted crisp and fragrant, fat but not greasy, and were praised by people, that is, they were named "roast duck" by the court.