The calorie content of meat varies with species, which is roughly as follows: pork > mutton > beef > duck > fish > chicken. So try to eat more fish and chicken and less pork.
The best meat is goose, duck, chicken and fish, followed by mutton, pork and beef. The chemical structure of geese and ducks is very close to olive oil, which is good for the heart, especially for the elderly. Chicken is recognized as the best source of protein. Old people and children should be supplemented in time.
Remember to drink fresh soup after eating meat. The best quality Tang Fei chicken soup, especially hen soup, also has the function of preventing and treating colds and bronchitis, especially in winter and spring, which means it is better to drink now.
According to color and depth, carnivores can be divided into three categories:
Bright red or dark red:
Such as pork, beef and mutton. It is called black meat or red meat.
Fleshy and white:
Such as chickens, ducks, geese, rabbits and fish. It is called light meat or white meat.
Almost colorless:
Mainly aquatic shellfish meat, such as mussel meat, oyster meat, crab meat and so on. It is called colorless meat.
The saturated fat and cholesterol content of light-colored and colorless meat is obviously lower than that of red meat. What is particularly commendable is that the saturated fat content of this nearly colorless meat is lower than that of any other meat, only half that of cheese and eggs, which avoids the increase of human cholesterol to the greatest extent. If you want to discharge a seat map, it is undoubtedly colorless-light red.