Bacon is not completely devoid of nutrition. Except for thiamine, riboflavin and other water-soluble vitamins, other nutrients are well preserved. In addition, "protein" in "bacon" can form degradation products under the influence of enzyme, microorganism and water activity conditions. It is not only beneficial to the formation of flavor, but also helpful to human digestion and absorption, promoting the absorption and utilization rate of protein, and improving the nutritional value of protein. It is not difficult to see that the problem of bacon is mainly the problem of salt and nitrite.
It's healthier to eat bacon like this.
1. With vegetables rich in sulfhydryl compounds.
Garlic, chives, green onions, onions, green onions, etc. They are all rich in sulfhydryl compounds, which are natural substances that remove nitrite from food and block the synthesis of nitrosamines. Its mechanism is that sulfhydryl compounds scavenge nitrite and generate sulfite compounds. In addition, garlic can inhibit the growth of nitrate-reducing bacteria and promote the growth of lactic acid bacteria. It is not difficult to find that garlic, green onions and onions are all good matches for bacon.
2. match vegetables rich in vitamin C.
Fresh vegetables, such as cabbage, sweet pepper, lentils, spinach, eggplant, bitter gourd, etc. All of them have different degrees of nitrite scavenging ability, and the blocking range is 32.07% ~ 97.6 1%, among which cabbage and sweet pepper have the highest blocking rate, which may be related to the content of vitamin C.
3. with fruits rich in vitamin C.
Kiwifruit, seabuckthorn, Phyllanthus emblica, rose, orange, grape, apple, pineapple, tomato and strawberry can all inhibit the endogenous synthesis of nitrosproline, and the inhibition effect is better than that of vitamin C alone. Friends who prefer bacon may wish to eat about 200 grams of the above fruits with meals while eating bacon, which can also reduce the cancer risk of bacon.
Match with tea
Tea is a special beverage unique to China, and many studies have proved its anticancer effect. Various kinds of tea have different blocking effects on the synthesis of N- nitrosoproline, and the blocking intensity is: oolong tea >; The blocking effect of green tea > pressed tea > black tea > scented tea on endogenous nitrosation in human body is mainly related to tea polyphenols contained in tea. Drinking tea after meals is better than drinking tea before meals. Drinking a cup of tea (5g black tea or 3g green tea) every day can block the endogenous synthesis of N- nitroso compounds in human body.