How to eat pork to be healthy?

Pork is thin and expensive, and everyone has different tastes and likes to eat it. Protein of pork is a complete protein, which contains a variety of essential amino acids. The proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein. The average protein content of pork is about 13.2%, which varies with pig breed, age, fatness and origin. For example, the protein content of pork in different parts of pigs varies greatly due to the different degree of fatness. For example, the protein content of pork tenderloin is about 2 1%, the rear buttock tip is about 15%, the rib meat is about 10%, and the breast meat is only 8%. It can also be seen that the protein content of lean pork is higher than that of fat pork. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and most of them are collagen and elastin. Because collagen and elastin lack essential amino acids such as tryptophan and methionine, the nutritional value of food with pig skin and tendon as the main raw materials is low. However, it is precisely because they are rich in collagen and elastin that these raw materials become the best products for women's beauty. Introduction to the edible part of pork: 1. Pig head meat: including upper and lower jaws, ears, upper and lower mouth tips, eye sockets, walnuts, etc. Pig's head has thick skin, old texture and heavy colloid. Suitable for cold salad, brine, pickling, smoking, sauce wax, etc. 2, the skin of the phoenix head: the skin here is thin, slightly crisp, thin and fat, and the meat is tender. Suitable for marinating, steaming, roasting and making soup, or cooking pork. 3. Grooved meat (also known as neck meat): the meat is old and fat, and it is not suitable for making steamed buns jiaozi or braising in soy sauce. 4, front leg meat: this part of the meat is half fat and half thin. Suitable for cold salad, marinating, barbecue, salting, preserved meat, braised pork with salt (braised pork with bean sprouts) and so on. 5, the front elbow (also known as the front hoof): its skin is thick, tendons are many, and the gums are heavy. Suitable for cold salad, roast, soup, stew, marinate and stew. 6, front hoof (also known as front hoof, pig hand): the quality is better than the back hoof. There are only skins, tendons and bones here, and the colloid is heavy. Suitable for roasting, stewing, marinating and stewing. 7, tenderloin: The meat here is very tender, fat and thin. Suitable for brine, cold salad, pickling, sauce wax or cooked pork, and the fat part can be boiled sweet and white. 8. Zheng Baoli: The skin here is thin, fat and thin, with good meat quality. It is suitable for steaming, marinating, roasting, stewing and pickling, and can be used to make sweet cook the meat, steamed pork with rice flour, braised pork, etc. 9. Pork belly: This part of the meat has five layers because it is fat and thin, so it is called pork belly. Its meat is tender, fat and thin, and its skin is thin. Suitable for roasting, steaming, salty cooking, braised pork, Dongpo meat, etc. 10, breast meat (also known as pork belly, mud dragged meat, etc. ): it is located in the belly of a pig, with poor meat quality, more soaked meat, more fat and less thin. Generally suitable for boiling, stewing and frying crispy meat. 1 1, hind leg meat: the meat here is good, tender, fat and thin, fat and thin, and thin skin. Suitable for making white meat (cold salad), salt water, salt, soup or cooked pork. 12, rear elbow (also called rear hoof): the quality is worse than the front hoof, and the use is the same. 13, hind foot (also called hind hoof): the quality is worse than the front hoof, and the use is the same. 14, hip tip: tender meat, fat and thin. Suitable for cold salad (white meat), marinating, making soup or cooking pork. 15, pigtail: more skin, less fat, heavy gum, suitable for burning, marinating and cold salad. What is the key point of buying "assured meat"? Here refers to meat without any infectious diseases and parasitic diseases, and without hormones and drugs harmful to human body. Carefully identify when buying meat. Fresh pork is generally uniform in color, white in fat, slightly wet in appearance and does not touch hands. After finger pressing, the depression immediately recovered and had a normal smell of fresh pork. If the meat color is dull, the fat is dark or green, the appearance is dry, the new cut surface is wet and sticky, the fingers are pressed to leave marks, and it stinks or even stinks, indicating that the meat is not fresh or deteriorated. In addition, pay attention to whether there are extensive and even bleeding spots or blood spots on the skin, if possible, it is sick pork. If the surface of the meat is bright and ruddy, the muscles are moist and inelastic or even watertight, it is likely to be "water-injected meat". The whole skin of dead pork is purplish red, the fat is grayish red, and there are black clots in the blood vessels, which smells bad. Some strategies about eating meat 1. Do not wash pork with hot water before cooking, because pork contains a myolytic protein, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad. 2. Pork is an acidic food. In order to maintain a balanced diet, you should cook with some alkaline foods such as beans and vegetables, such as potatoes, radishes, kelp, Chinese cabbage, taro, lotus root, fungus and tofu. There are many cooking methods for pork. From the nutritional point of view, stewing, boiling and steaming are the best, while frying and baking are the worst. Because at the high temperature of frying and roasting, the protein of meat will denature and produce carcinogenic chemicals such as benzopyrene, so it should be avoided as much as possible. Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium and lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time. In addition, it is not advisable to drink a lot of tea after eating pork, because tannic acid in tea will synthesize astringent protein with protein, which will slow down intestinal peristalsis. There is a long-standing saying that beef, pork and beef should not be eaten with pork. Chihuo pointed out that "pork should not be eaten with beef". This is mainly considered from the perspective of Chinese medicine. First, judging from the medicinal properties of Chinese medicine food, pork is sour and cold, slightly cold, and has the property of nourishing yin and cold, while beef is sweet and warm, which can replenish the spleen and stomach, strengthen the waist and feet, and has the effect of calming the middle and replenishing qi. Ten reasons for eating more beef and less pork: first, it is warm, second, it is cold, third, it nourishes the spleen and stomach, and fourth, it is cold and greasy. Sex conflicts with taste and is not suitable for eating together. Sheep liver Chinese medicine cloud: "Pork * * * eating sheep liver is boring. This is mainly because sheep liver tastes bitter and cold, which can tonify liver and improve eyesight, and treat liver wind deficiency and heat. Pork is greasy and becomes damp and hot as soon as it enters the stomach. Judging from the medicinal properties of food, it is not suitable for compatibility. Sheep liver has a strong smell. If cooked and fried with pork, it is easy to produce a strange smell, which is not suitable from the cooking point of view. From the point of view of modern nutrition, beans and pork should not be matched, because the phytic acid content in beans is very high, and 60%-80% of phosphorus exists in the form of phytic acid. It often forms a complex with protein and mineral elements, which affects its effectiveness and reduces its utilization efficiency. In addition, beans combine with minerals such as calcium, iron and zinc in lean meat and fish, which interferes with and reduces the absorption of these elements by the human body. Therefore, pork and soybeans should not be matched, and it is not appropriate to stew soybeans with pig's trotters. Coriander Coriander, also known as coriander, can remove fishy smell and is suitable for eating with mutton. Coriander is warm and gas-consuming. Pork is greasy, which helps damp heat and produces phlegm. It is recorded in ancient books that "pork alone is useless to anyone who supplements meat". One consumes gas and the other is useless, so both kinds of food are harmful to the body.