Beef is rich in sarcosine. The content of sarcosine in beef is higher than any other food, which is especially effective for muscle growth and strength enhancement. In the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate and make the training last longer.
Beef contains vitamin B6. The greater the demand for protein, the more vitamin B6 is added to the diet. Beef contains enough vitamin B6, which can help you enhance your immunity and promote the metabolism and synthesis of protein, thus helping your body recover after intense training.
Beef contains carnitine. Carnitine and sarcosine in chicken and fish are low, but beef is high. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, which plays an important role in muscle growth of bodybuilders.
Beef contains potassium and protein. Potassium is a mineral lacking in athletes' diet. Low potassium can inhibit the synthesis of protein and the production of growth hormone, and affect muscle growth. Beef is rich in protein: 4 ounces of lean tenderloin produces 22 grams of first-class protein.
Beef is a low-fat source of linoleic acid. Beef is low in fat, but rich in conjugated linoleic acid. Potential antioxidants can effectively combat tissue damage caused by weight lifting and other sports. In addition, linoleic acid can also be used as an antioxidant to maintain muscle mass.
2. Nutritional value of pork.
Protein. 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.
Lipids. The lipids in pork are mainly neutral fat and cholesterol. Among livestock meat, pork has the highest fat content, and the fat composition is mainly saturated fatty acids with high melting point. This is also the reason why lard is solid at low temperature.
The cholesterol content in pork is lower in lean meat, higher in fat meat than lean meat, and higher in internal organs, which is generally about 3-5 times that of lean meat, and the highest in brain, reaching 2000mg/ 100g. Although cholesterol has a wide range of physiological functions in human body, it is also the main component of thrombosis and calculus. So eating too much high cholesterol food will lead to arteriosclerosis and increase the probability of hypertension.
Carbohydrate. Carbohydrates in pork mainly exist in muscle and liver in the form of glycogen. The nutrition of pork is very comprehensive. Besides protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and nicotinic acid.
Pig lean meat also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants, so eating lean meat to supplement iron is better than eating vegetables.
Extended data:
Pork and beef can't be eaten together
There is a long-standing saying that pork and beef can't be eaten together. "Eating is about" points out that "pork can't 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 nature of nourishing yin and cold. Beef, however, has a sweet smell, which can replenish the spleen and stomach, strengthen the waist and feet, and has the effect of calming the middle and benefiting qi.
Both are warm and cold, one is nourishing the spleen and stomach, and the other is cold and greasy. Sex conflicts with taste and is not suitable for eating together. Of course, not only can beef not be eaten with pork, but both pork and licorice can be poisoned and can be treated with mung beans. Eating Sydney pork will hurt the kidney, almond pork will cause abdominal pain, and eating almond pork will cause stomach pain.
People's Network-Why can't pork and beef be eaten together?