The cholesterol content in pork is low in lean meat, fat meat is higher than lean meat, and internal organs are higher, which is generally about 3-5 times that of lean meat. The cholesterol content in the brain is the highest, reaching 2000 mg per100g. In addition, the nutritional components of different parts of pork are different, and the fat content of pork chop and pig neck is about 17 times different. And different cooking methods, the final fat content is also different. The healthiest parts of pork are plum heads and pork chops, and the fat content is low, not exceeding100g. Pig's neck, tail and steak are all high-fat parts, so eat less.
We need to supplement a certain amount of iron every day, but what can we eat to supplement iron? People often recommend spinach to supplement iron, but in fact, the amount of iron obtained by human body from spinach is very small. I recommend lean pork to supplement iron. From the point of view of nutrition, the iron content per 100g lean pork is 3mg and 2.9mg compared with that of 100g spinach, which is equivalent on the surface, but in fact spinach contains more oxalic acid, which will hinder the absorption of iron by human body. Only 1% of iron is absorbed by the intestine, and the remaining 99% will be combined with oxalic acid and discharged from the intestine, so it is not easy to be absorbed. Iron in lean pork is heme iron, and its absorption rate is more than 20 times higher than spinach. Therefore, eating spinach to supplement iron is more practical than eating lean pork. Of course, in the cooking process of lean pork, we should try to choose the practice of less oil and less salt to avoid nutrient loss and reduce calorie intake.