Nutritional Value of Fat Meat People in China say that fat meat mainly refers to fat pork, such as pork belly and some parts of elbow. It can also refer to body fat in general. The main component of fat meat is fat (mainly saturated fatty acids), just like "compressed biscuits". Among the fat meat as much as lean meat, fat meat can provide higher calories for the human body. Fat also contains lecithin and cholesterol that the human body needs.
Fat contains lecithin and cholesterol that the human body needs. Cholesterol is an essential substance for brain, liver, heart and kidney, and it is also the main raw material for many endocrine hormones such as sex hormones in human body. Some cholesterol can be converted into vitamin D by ultraviolet irradiation. Foods with high fat content can resist hunger, maintain the normal metabolism of protein, dissolve vitamin A, vitamin D, vitamin E and vitamin K, and promote the absorption and utilization of these vitamins.
If people don't eat or eat very little fat for a long time, it is easy to keep their body in a low cholesterol state, which will lead to other diseases, such as arteriosclerosis, anemia, cancer and malnutrition. Therefore, it is good to eat some fat properly. There are also many popular fatty dishes in China, such as braised pork, Dongpo pork, tiger skin braised pork and braised elbow. Although these dishes should not be eaten more, it is ok to eat some in moderation.
Adults in China are recommended to consume 70g of fat every day, including the fat contained in edible oil, milk, eggs and bean products, and the fat provided by animal foods 15-20g, which is equivalent to about 50g of pork (fat) or 100g of mutton (fat) and 70-65438+ beef every day. Although the saturated fatty acid content of lean meat is lower than that of fat meat.
The fat content in fat pork is as high as 90%, of which saturated fatty acids account for about 37% and monounsaturated fatty acids account for 46%. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
Nutritional value of lean meat
The nutrition of lean pork is very comprehensive, which not only provides high-quality protein and essential fatty acids for human beings, but also provides nutrients such as calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid. Compared with beef and mutton, lean pork is rich in B vitamins, which can regulate metabolism, maintain the health of skin and muscles, enhance the functions of immune system and nervous system, promote cell growth and division, and prevent anemia. Moreover, hemoglobin in lean pork is better absorbed than hemoglobin in plants. Therefore, eating lean pork to supplement iron is better than eating vegetables.
How to choose pork
1. Choose pork that is neither fat nor thin. We don't like to eat too fat, too thin and unsafe, and it tastes bad. Those who are neither fat nor thin are just right, and everything is too much, and pork is the same, which also coincides with the "golden mean" of China people.
2. If you really don't like fat. Then it is best to choose the whole piece of lean meat cut on site, because it is easier to identify the quality of the whole piece of pork from the fat. High-quality or fresh pork with white and shiny fat. The muscles are even in color and slightly dry or wet in appearance. When you press your finger, the depression will recover quickly.
3. Look at the epidermis. This is why it is safer to watch the cut pork on the spot. Most of the red spots or bleeding spots on the epidermis are dead pork, and most of the pig skins are thick with large pores and dark red muscles.
4. Look at the muscles. There is blood stasis between muscles, and most of them die before slaughter, which is caused by unclean bloodletting. Muscle color is bright red or crimson, which is mostly caused by adding drugs such as clenbuterol. If the color is gray, it means that there is a great possibility of injecting water into the meat. Pick up the pork and see if there are any water stains on the chopping board.
5. Smell. Fresh pork has a normal taste of fresh meat. Stale pork tastes of ammonia or acid.
The benefits of eating fat promote growth and development.
Fat contains cholesterol, which is an essential substance for brain, liver, heart and kidney, and is also the main raw material for many endocrine hormones in human body. High density lipoprotein in fat is an important source of cephalin and lecithin, which are indispensable for brain development. If children eat a low-fat diet for a long time, it will affect the growth and development of the brain and the whole body. Advantages and disadvantages of eating fat meat
Promote the absorption and utilization of vitamins
Fat meat is rich in fat, which can promote the absorption and utilization of fat-soluble vitamins A, K, E and D. Long-term abstinence from fat can easily lead to the lack of fat-soluble vitamins, resulting in vision, blood coagulation and bone development disorders.
Replenish energy
Fat in fat meat is an important source of human calories, and fat produces twice as much calories as sugar. Fat meat is very important for athletes and manual workers, which can ensure people's energy and prevent fatigue.
Maintain normal body function
A normal human body needs to maintain 10%-20% fat to function normally. If the elderly do not have a certain amount of fat reserves, they will be skinny, and their immunity will decline, making it difficult to resist the invasion of diseases. If the body fat of women of childbearing age is lower than 17% of their body weight, their fertility will also be affected.
The disadvantage of eating fat is 1. Fat contains saturated fatty acids. Excessive intake of saturated fatty acids will lead to the increase of cholesterol, triglyceride and low density lipoprotein cholesterol (LDL-C) in blood, which will further lead to arterial stenosis and atherosclerosis and increase the risk of coronary heart disease. Advantages and disadvantages of eating fat meat
2. Eating fat often will expose malnutrition, because fat is greasy and contains more amino acids, but vitamins and some carbohydrates are few, so if you often just eat fat, then malnutrition is very harmful to our growth.
3. For people who want to lose weight, it is not so easy to eat fat, because fat contains too many amino acids and fat, and eating fat will increase the calories we contain, which is naturally not smooth for weight loss, so if you want to lose weight, you'd better eat less.
Eating too much fat can cause various cardiovascular diseases such as hypertension or thrombosis. This is because there are too many payments in our blood, which pile up together, thus causing other coagulation diseases such as thrombosis.
How to eat fat?
Saturated fatty acids can be reduced by 50% when fat meat is cooked for a long time. Therefore, fat meat should be stewed rather than fried, so as to foster strengths and avoid weaknesses.
Who shouldn't eat fat?
People with obesity, atherosclerosis, hypertension, coronary heart disease and other diseases should eat less fat. However, people of standard weight and adolescents in development should eat some fat in moderation.