The older the sheep, the fatter the mutton and the higher the calories. Most of the fat in mutton is visible and can be easily removed. Leg of lamb, ribs and loin are thinner than shoulder meat. Every 100g roast leg of lamb contains 28g of protein, 7g of fat and 0/00mg of cholesterol, which can provide 757.7kJ of heat.
Mutton is rich in protein, zinc and vitamin B, especially niacin, vitamin B2 and vitamin B 12. Mutton is also rich in magnesium, potassium and phosphorus, which is easy to be absorbed. [ 1]
There is a kind of mutton with unique nutrition, namely Bai Zi mutton. Bai Zi mutton is a famous traditional specialty in Zhongyang County. It is famous for its freshness, fragrance and no fishy smell. Known as "Talina" and "Buxin Pill" by local people. Since 1980s, Zhang Yongfei and other experts have established a flavor additive "JFZ- Concentrated Platycladus orientalis Feed" composed of Chinese herbal medicines such as Platycladus orientalis and Platycladus orientalis according to the principle of "Spleen governs the body" in Huangdi Neijing and modern biomolecular theory, and added the "JFZ- Concentrated Platycladus orientalis Feed" 60 days before the goat was released. This technology of producing mutton with Semen Platycladi won the second prize of scientific and technological progress in Shanxi Province [2].
Table of Nutritional Components and Flavor Substances of Bai Zi Mutton [2]
project
Index (x s)
Protein (%)
22.20 1.00
Fat (%)
5.80 1.90
Minerals (%)
1. 10 0.03
Threonine (%)
1.38 0. 1 1
Valine (%)
1.40 0.33
Methionine (%)
0.90 0.27
Isoleucine (%)
1.94 0.7 1
Phenylalanine (%)
0.94 0.58
Lysine (%)
2.7 1 0. 18
Tryptophan (%)
0. 18 0.0 1
Leucine (%)
2. 1 1 1.23
Eight essential amino acids (%)
1 1.57 1.33
Free amino acids (%)
2.00 1.66
Umami glutamic acid (%)
5.39 0.29
Iron (㎎/ 100g)
3.04 0.28
Zinc (㎎/ 100g)
3.6 1 0.32
nutritive value
Eating mutton in winter can play a dual role in nourishing and preventing cold, and mutton is regarded as nourishing meat in winter.
1, effective components:
Mutton is warm, which can replenish qi and yin, warm the middle energizer and tonify deficiency, stimulate appetite and strengthen the body. In Compendium of Materia Medica, it is called a warm tonic for nourishing Yuanyang and benefiting blood.
2, the main nutritional value:
(1) Mutton is rich in fat, vitamins, calcium, phosphorus and iron. In particular, the content of calcium and iron is significantly higher than that of beef and pork, and the content of cholesterol is low, which is an excellent food for nourishing the body.
(2) Mutton is tender and easy to digest. At the same time, mutton can also increase digestive enzymes and protect the stomach wall and intestines, thus contributing to the digestion of food.
(3) Mutton has the function of tonifying kidney and strengthening yang, and is suitable for people who are weak and afraid of cold.
3. Precautions for eating mutton:
(1) People with fever, toothache, aphtha and fever should eat less.
(2) People suffering from hypertension, liver disease, acute enteritis or other infectious diseases should eat less.
(3) Don't drink tea immediately after eating mutton, otherwise it will lead to poor defecation or constipation.