For teenagers beef according to a very high nutritional value.
One, the nutritional value of pork:
1, in the livestock meat, pork protein content is the lowest, the highest fat content.
2, lean pork with high protein, per 100 grams can contain up to 29 grams of protein, containing 6 grams of fat. After cooking and stewing, the fat content of pork will also be reduced. Pork is also rich in vitamin B.
3, pork can also provide essential fatty acids. Pork is sweet and becoming in nature, nourishing yin and moistening dryness, and can provide hemoglobin (organic iron) and promote iron absorption of cysteine, which can improve iron deficiency anemia. Pork chops nourish yin and pork belly replenishes deficiency, strengthens the spleen and stomach.
Two, the nutritional value of mutton:
1, mutton tender, high nutritional value, where the lack of kidney and yang, lumbar and knee pain, abdominal cold pain, deficiency can be used as a therapeutic product.
2, mutton is rich in nutrients, on tuberculosis, bronchitis, asthma, anemia, postpartum gas and blood deficiency, abdominal cold pain, cold, malnutrition, lumbar and knee weakness, impotence and premature ejaculation, as well as all the cold diseases are very beneficial.
3, has a tonic for the kidney, warming the role, men are suitable for regular consumption.
Three, the nutritional value of beef:
1, beef is rich in carnosine:
Beef in the carnosine content is higher than any other food, it is particularly effective in the growth of muscle, enhance strength. In the first few seconds of training, creatine is the source of muscle fuel, effectively replenishing adenosine triphosphate, so that training can last longer.
2, beef contains vitamin B6:
The greater the protein requirement, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6, can help you enhance immunity, promote protein metabolism and synthesis, which will help the body recover after intense training.
3, beef contains carnitine:
Chicken and fish are low in carnitine and sarcosine, but beef is high. Carnitine is mainly used to support the metabolism of fat, producing branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.
Expanded: Expanded.
Beef Identification Methods:
1, look at the skin of the meat with or without red dots, no red dots is a good meat. There are red dots is bad meat; look at the muscle, fresh meat glossy, red uniform, lesser meat, meat color is slightly darker; look at the fat, fresh meat fat white or yellowish, inferior meat fat lack of luster, deterioration of meat fat is green.
2, fresh meat has a normal odor, the inferior meat has a smell of ammonia or sour taste.
3, one is to feel the elasticity, fresh meat has elasticity, finger pressure depression immediately after the recovery, inferior meat elasticity is poor, finger pressure depression recovery is very slow or even can not be restored, deterioration of meat inelasticity.
4, to feel the viscosity, fresh meat surface is slightly dry or slightly moist, not sticky hands, sub-fresh meat appearance dry or sticky hands, new cuts wet sticky hands, spoiled meat serious sticky hands, the appearance of very dry, but some water injection serious meat is not sticky hands, but can see the appearance of the water is wet-like, not solid.
Baidu Encyclopedia - Beef
Baidu Encyclopedia - Pork
Baidu Encyclopedia - Mutton