Those with damp heat and phlegm stasis should not eat; Obesity, hyperlipidemia and hypertension should not eat more or avoid eating; Patients with exogenous diseases should not eat it.
Suitable for people and ordinary people. It is suitable for yin deficiency, dizziness, anemia, senile dry cough without phlegm, dry stool and malnutrition.
Pigs, also known as tapirs and porpoises, eat the most meat every day because of their simple feeding and low bone and lean meat. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more intermuscular fat, so meat tastes particularly delicious after cooking.
Pork not only has many parts and qualities to eat, such as tenderloin, butt tip, pork belly, sandwich meat, front row meat, marbles, hooves, pig's head and tenderloin, but also has many cooking methods, such as steaming, boiling, frying, pickling, roasting, willow, blocks, strips, slices and stuffing.
So, what is the nutritional value and efficacy of pork, which is popular and passed down in China?
Nutritional value of pork 1, summary of nutritional value of pork
Pork consists of four parts, in which the proportions of muscle, fat and bone are generally 50%, 30% and 15%, and there are other connective tissues. Fat is the most energetic nutrient in food. The total content of inorganic salts in meat is about 65438 0%. It mainly contains potassium, phosphorus, sulfur, sodium, magnesium, calcium, iron and zinc. Pig viscera contains vitamins A and C, especially liver contains vitamins A, C, B5 and B 12.
Pork almost contains protein, fat, carbohydrates, various inorganic salts, vitamins and other important nutrients. Compared with other nutrients, pork has the advantages of high absorption rate, hunger tolerance and good palatability.
2. Pork contains protein.
Protein in pork is mainly high molecular myosin and myoglobin, which is a relatively stable soluble protein with high price, easy digestion and absorption, and high nutritional content and edible value. The constituent unit of protein is amino acid. The level of amino acids depends on their content, type and proportion. Like the high-quality meat of other animals, protein contains eight amino acids necessary for human body, namely tryptophan, phenylalanine, lysine, leucine, isoleucine, threonine, methionine and valine, and the ratio is very close to the needs of human body.
Pork contains fat.
Pork is a kind of meat food with high energy and high fat. It is an important energy source for human physiological activities. Lipids are important components of cell protoplasm and nerve tissue, among which phospholipids can also promote the transport of cholesterol in the body. For health, fat has the functions of maintaining nutritional balance, disease resistance and immunity. Fat contains 220 mg of cholesterol per 100 g, which is reduced to 102 mg after oiling.
Pork contains minerals.
Like other animal meat, pork contains more essential trace elements, such as calcium, magnesium, phosphorus, sodium, potassium and chlorine. Among them, calcium and phosphorus are nutrients for long bones. Iron is not only an indispensable substance for hemoglobin synthesis, but also the most important component of more than a dozen enzymes (such as cytochrome C and cytochrome oxidase). ) to maintain normal human life activities. Sodium, chlorine and other elements can supplement the salt consumed by the body and are also raw materials for generating gastric acid.
5. Pork contains vitamins.
Pork contains a variety of B vitamins, especially vitamin B 1. Without vitamin B 1, people will suffer from beriberi, polyneuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfanilamide poisoning.
Overview of the Efficacy of Pork The Efficacy of Pork
Sweet and flat in nature, it enters the spleen and stomach, and has the function of nourishing yin and moistening dryness. This product has mild effect and is good at nourishing yin and moistening dryness, promoting fluid production and quenching thirst. It can be used to treat thirst caused by fever and fluid deficiency, cough and gargle caused by lung dryness, dry cough with little phlegm, dry throat and constipation. This is effective and effective. You can cook it with pork and drink it at will. This product can be stewed with evergreen and eaten with meat and vegetable soup, and can also treat hemorrhoids.
Medical records of pork
(1) Sexual Taste and Tropism of Meridian
Don't record: pork tastes sour and cool; Qianjin Shi Zhi: the head is flat and non-toxic; Compendium of Materia Medica: salty and cold; Classic meets original: sweet, flat and non-toxic.
Leigong's Prescription of Medicinal Properties: "Entering the Spleen Meridian". "Materia Medica Seeking Truth": "Entering the spleen and stomach".
(2) Function indication
"Don't record": "Pork cures madness". "Qianjin Dietotherapy": "Nourishing the kidney, benefiting the stomach and exhausting". "Too much head meat, deficiency and fatigue, causing convulsions, cold and fever, and five carbuncle". Meng Wei: "The head governs five hemorrhoids". Ben Feng Jingyuan: "Essence tonifies liver and blood". "Interest-bearing Diet Spectrum": "Meat and pork, tonifying kidney liquid, replenishing gastric juice, nourishing liver and yin, moistening skin, facilitating defecation, quenching thirst and starting to lick".
(3) Avoid it
Herbal Notes: "Substituting Croton for Pork". Southern Yunnan herbs: "prevent ebony, rhubarb, etc." . "Outline": "Anti-ebony, platycodon grandiflorum, coptis root and picrorhiza root are offensive; And Xanthium sibiricum, move the wind. Together with Chinese cabbage and Evodia rutaecarpa, it causes hemorrhoids. " Ben Feng Jingyuan: "Dampness produces phlegm".
(4) Famous discussion
Compendium of Materia Medica: "Pork has a profound taste, which moistens the stomach, produces essence, tonifies the body, translates the skin and consolidates its place. But eating too much will help heat to produce phlegm, move the wind to make it wet. The more typhoid fever, the more sick people get. This is a big taboo. The theories of various schools (food taboos) have no evidence in ancient times, but they will not be tested if they are tried by others, which will only make food taboos not credible to future generations. Those who avoid typhoid fever have stiff tendons, greasy and sticky, and wind and evil are insoluble. People who are more taboo at the beginning of illness; My stomach has been dry for a long time, and I feel uncomfortable and fat. Pork phlegm is also the main reason, but wind phlegm, wet phlegm and cold phlegm should be avoided. For example, if the elderly have a dry cough, they must be moisturized with fat and cannot hold mud on pork sputum. "
How to eat pork (1) A healthy way to eat pork.
Pork is an acidic food.
Animal foods are all acidic foods, and the final metabolites in human body will make the acid-base balance of blood out of balance. Therefore, some alkaline foods such as vegetables, fruits, milk and so on. Can be prepared while eating meat, and can generate alkali free radicals with cations after metabolism in the body. Drinking tea can also neutralize acidic products in meat.
Choose green pork
Choose pollution-free high-quality pork from the whole process of pig quality, healthy growth and development environment, safe feeding, scientific management, regular slaughter, split packaging, storage, transportation and sales. Complete inspection and sealing, do not buy private skewers.
Eat ripe meat
The freshly slaughtered hot fresh meat is immature, not rotten, difficult to chew, tasteless and difficult to digest and absorb. It is best to eat cold meat. This kind of meat is kept at 0 to 4 degrees Celsius for 24 hours. Pork is soft and fragrant, which is beneficial to nutrient absorption.
Scientific cooking
When eating, it is suggested to stew with slow fire for a long time to reduce saturated fatty acids and cholesterol harmful to health by 50% respectively, while unsaturated fatty acids beneficial to health increase. In addition, cooking pork with beans can reduce the effect of cholesterol. Because bean products contain a lot of lecithin, this special lipid can emulsify plasma, make cholesterol and fat particles smaller, suspend in plasma, and not deposit on the blood vessel wall, thus preventing the formation of atherosclerotic plaques.
Pork is eaten with other vegetables.
In the process of stewing pork, add a proper amount of kelp or radish. Meat cooked in the same pot with other vegetables is much more delicious than meat cooked separately, especially soft and waxy, palatable and easy to digest and absorb.
Eat less bacon and barbecue.
Bacon, bacon, bacon, barbecue, etc. They are delicious and unique, and are loved by many people, but they should be eaten less, because most of these meats contain carcinogens such as nitrosamines.
Eat less
Everything is divided into two parts Pork is nutritious, delicious and palatable, but it doesn't mean that the more the better. We should limit our consumption and stick to the diet structure of combining meat with vegetarian food.
(B) healthy eating methods of pork
Treat hemorrhoids
60g lean meat and 30g Sophora japonica can cure hemorrhoids by boiling soup.
Treat headache, dizziness, dry cough and deficiency cough.
Pork lean meat 100g, Prunella vulgaris 30g, * * * cooked and seasoned with salt for soup. It can clear away heat, lower blood pressure and dissipate stagnation. It is suitable for headache, dizziness, hypertension, cervical lymphadenopathy, tuberculosis, breast tuberculosis, dysentery, infectious hepatitis and other diseases.
Treating yin injury caused by heat
Pork lean meat 150g, Polygonatum odoratum 30 ~ 60g sliced, boiled in soup and seasoned with salt. It can nourish yin, moisten lung and relieve cough. It is suitable for fever and yin injury, vexation and thirst, dry cough due to pulmonary tuberculosis, dry cough due to lung dryness in winter, and deficiency cough.
Treat diseases such as kidney deficiency and neurasthenia.
200 grams of lean pork, 50 grams of lotus seed meat, 50 grams of Euryale ferox, and add salt to the soup to taste. Can tonify spleen and kidney. Suitable for lumbago due to kidney deficiency, neurasthenia, wet dream's nocturnal emission, loose stool, nocturnal dreaminess, frequent urination, etc.
Treat goiter, beriberi and other diseases.
Pork lean meat 100g, laver 25g, boiled soup, seasoned with salt and monosodium glutamate. Has the effects of clearing away heat, resolving phlegm, softening and resolving hard mass. Suitable for goiter, tuberculosis of cervical lymph nodes, beriberi, etc.
Treat leukopenia, chronic hepatitis, etc.
Pork lean meat 100g, fresh mushrooms 100g, boiled soup, seasoned with salt, can nourish yin, moisten dryness, strengthen stomach and strengthen spleen. It is helpful for leukopenia and chronic hepatitis.
Treat chronic colitis and chronic bronchitis.
Put 100g lean pork and 60 ~ 100 g fig in the same bowl, add proper amount of salt and boiling water, and steam them in a pot, which has the functions of invigorating stomach and regulating intestines. It is helpful to treat diseases such as hemorrhoids, chronic colitis, asthma and chronic bronchitis.
Precautions for eating pork Pork should not be frozen twice.
The nutritional components of pork are water, protein, fat, ash, calcium, phosphorus, iron, thiamine, riboflavin and so on. After thawing, a large number of nutrients are lost with the liquid, resulting in weight loss and muscle deformation. If it is thawed after the second refrigeration, it will also lose a lot of nutrients, and microorganisms will easily multiply rapidly in the body. Results: Botox, Salmonella, Escherichia coli, etc. It is easy to lead to rancidity of pork fat and meat quality, which is harmful to people's health when eating these pork.
Pork should be eaten immediately after slaughter.
Some people think that freshly slaughtered pork is fresher when burned. In fact, this view is biased. At room temperature, pigs enter the stage of rigor mortis after bleeding for 1-2 hours. At this time, pork is solid, dry, tasteless, difficult to cook and digest. After 24-48 hours, it enters the mature stage. At this time, the pork is soft, waxy and juicy, fragrant and suitable for cooking.
Patients with cholecystitis should not eat fat.
The inner wall of bile duct in patients with cholecystitis is often congested and edematous. In addition, patients with cholecystitis are often accompanied by gallstones, and the bile duct is often blocked, resulting in bile not being discharged. However, fatty foods will increase the number of gallbladder contractions and cause gallbladder dilatation, thus aggravating the pain of patients, so patients with cholecystitis should not eat fatty pork.
Patients with rheumatoid arthritis should not eat fat.
American medical researchers let 16 arthritis patients eat a lot of animal fat foods such as fat pork every day. The symptoms of arthritis are obviously aggravated, and some patients even have joint swelling, stiffness and dyskinesia. After stopping eating these foods, the symptoms will gradually ease and disappear.
Children should not eat more fat.
Fat pork contains 90% animal fat, and a large intake of animal fat is not good for growing children. Because children's diet needs a proper proportion of various nutrients, eating a few pieces of fat pork at a meal will make children feel full, thus affecting the intake of other foods. In addition, excessive calories are converted into fat and accumulated in the body, which easily leads to obesity in children.
Avoid simply eating lean meat.
Lean meat is a high-quality food with high protein, low energy and low cholesterol, but eating lean meat alone is not good. Because in lean meat
It contains a lot of methionine, which can be converted into homocysteine under the action of enzymes. The latter can directly damage the endothelial cells in the arterial wall and increase the permeability of the endothelial cell layer, so that blood lipids can be deposited on the damaged arterial wall and atherosclerosis can be formed.
Avoid lard residue
In the process of heating and refining lard, due to the high temperature, organic matter is decomposed by heating, and tumors are formed through cyclic polymerization.
Materials are harmful after eating and should be discarded.
Identification of pork identification of water-injected meat
Water is contained in the muscle space of water-injected meat, and the muscle fibers are swollen and the muscles are bright. Normal pork has good elasticity, the depression recovers immediately after finger pressing, and there is no water flowing out after hand pressing; The finger pressure elasticity of water-injected pork is poor, and the indentation is not easy to recover. When you press it by hand, water often seeps out and feels very wet.
Identification of lean pig meat
Looking at pork fat, the color of pork containing clenbuterol is extremely bright. When pigs grow up after taking the medicine, the subcutaneous fat layer becomes thinner obviously, usually less than 1 cm. Pork cut into two or three fingers wide is soft and cannot stand on the chopping board. Observing the color of clenbuterol, the pork containing clenbuterol is dark in color, bright in meat color, bright red in color, loose in fiber, and sometimes a small amount of "sweat" oozes from the meat surface.
Identification of female pork
The skin of sow is thick, hard and rough, with many wrinkles, thick and deep pores, layered skin and loose joints; The fat under the sow's skin is crisp and hard, bluish white, and there is little fat attached to the touch. Some female pork has a layer of fat between the skin and subcutaneous fat, which is pink (commonly known as red line). Normal pig skin is thin and soft, with thin and shallow pores and close combination of skin and meat; The subcutaneous fat is soft and greasy, white, and there is a lot of fat attached when touching. The female pork is dark red in color and looks like beef; The muscle fiber is rough, the grain is rough and disorderly, the cross-section particles are large, and the water content is low. Normal fat pork is reddish or pink, with fine fibers, small cross-sectional particles and high water content.
Identification of rice and pork
Pork containing a large number of cysticercosis is commonly known as "rice pork", also known as "bean pork" The most striking feature of rice and pork is that there are oval, milky white and translucent blisters on lean meat, with different sizes. From the appearance, it looks like rice grains sandwiched in meat.
Identification of dead pork
Healthy pork has good bleeding, white meat powder and fat, tight muscles and blood vessels, and elastic finger pressure. The dead pig's body is bleeding badly, the meat is dark red or black red, the blood vessels are bloodshot, and the blood beads and fat red stains are pale red. The muscles of the whole body are relaxed, and the finger pressure is inelastic. After finger pressing, the depression can't be recovered, leaving obvious marks. Dead pigs have blood smell, urine smell, putrid smell and peculiar smell, while healthy pork has no peculiar smell. Most infectious diseases exist in the skin and subcutaneous tissue of pigs to varying degrees, such as classical swine fever and needle-like bleeding spots on the skin of neck and abdomen; Erysipelas with gray or red rash on the skin; Porcine pneumonia, hemorrhage, pleural hypertrophy and roughness; Pigs suffering from salmonellosis have blue chest and abdomen skin or congestion spots.
Differentiation between jaundice and yellow fat
Yellow fat is mainly caused by feed or fat metabolism disorder, which is related to heredity. Only fat, especially subcutaneous fat, exists in the yellow staining area. If pigs are fed with feed containing a lot of unsaturated fatty acids, such as fish meal and cod liver oil scraps, or feed containing natural pigments, such as radish, pumpkin, milk vetch and carrot, or lack of vitamin E in the body, the subcutaneous fat is brown or yellow (skin or other tissues are not yellow), the color may fade or disappear after being left for a period of time. Jaundice is the increase of bilirubin in blood caused by the disorder of hemoglobin metabolism, which makes the whole body skin, fat, mucosa, muscle membrane and joint capsule fluid yellow, and even the solid organs are dyed yellow to varying degrees. The longer the time, the darker the color.
Differentiation between myopathy and white muscle
White muscle is caused by pre-slaughter stress, which is related to heredity and breed, such as Landrace pig. White muscle is characterized by pale muscle, soft texture, and fluid oozing from the cut surface, which is generally not accompanied by lesions. White muscle can be eaten, but it is not suitable as a raw material for pickled and waxed products. Leukemia is a nutritional deficiency disease caused by selenium or vitamin E deficiency in domestic animals, which is characterized by degeneration and necrosis of skeletal muscle and myocardium. The diseased muscles are white striped, dry and fish-like. Bodies with systemic muscle lesions should be used in industry or destroyed. Carcass with slight lesions can be eaten without lesions after pruning.
Identification of red fat meat
When subcutaneous fat turns red due to capillary congestion, bleeding or heme infiltration, it is red fatty meat. The production of red fatty meat is related to acute swine erysipelas, swine pneumonia or cold or mechanical stimulation of pig back skin.
Food is similar to pork. Coriander, pork and coriander are pungent and warm, and eating more is harmful to the spirit; Pork is greasy, which helps damp heat and produces phlegm. So they are not suitable for eating. Protein in orange pork and tannic acid in orange will combine to produce substances that are not conducive to human digestion, resulting in nausea, abdominal pain and other symptoms. Eating apricot pork with almonds can easily cause abdominal distension and abdominal pain, so avoid eating them together. Toona sinensis pork "Dietotherapy Materia Medica" records that "Toona sinensis buds eat more wind and smoke ten meridians and five internal organs, which makes people sleepy. Often eat pork and cooked noodles together, then cover the meridians. " Protein and minerals in soybean pork are easy to combine with phytic acid in soybean, which will affect the absorption of nutrients. Cooking quail and pork together will not only reduce each other's nutritional value, but also cause some biochemical reactions of enzymes and other elements contained in it, resulting in pigmentation. Phytic acid contained in beans, pork and beans will combine with protein and minerals in pork, thus reducing each other's nutritional value. Fish, pork and crucian carp have the effects of strengthening the spleen and promoting diuresis. For those with excessive phlegm and dampness, pork is not conducive to dehumidification. The combination of the two will greatly reduce the diuretic effect of crucian carp, so it is not suitable for eating together. Black tea, pork and tea contain a lot of tannic acid, which, when combined with protein in pork, will form substances that are difficult to digest and absorb, causing nausea, vomiting, abdominal pain and other symptoms. The food "matched" with pork pineapple contains bromelain, which can decompose pork protein and promote human digestion and absorption. Broccoli pork Broccoli contains vitamin C and pork containing protein, which can whiten skin, show skin luster, eliminate fatigue and improve immunity. Eggplant, pork and eggplant are rich in dietary fiber, which can reduce the cholesterol in pork. The combination of the two has higher nutritional value. Luffa pork Luffa is sweet and cool, and has the effects of clearing away heat and toxic materials, expelling wind and dredging collaterals. With nutritious pork, it has a good effect on hemorrhoids and bloody stool. Gourd pork pork is rich in high-quality protein and fatty acids. With refreshing zucchini, it can soften phlegm, induce diuresis, reduce fire and lower blood pressure. When stewed pork with beans, put some medlar, which will have the effect of invigorating the middle energizer and invigorating the spleen. Cowpea and pork are rich in nutrition. It is helpful for arteriosclerosis, hypertension, diabetes, edema, dyspepsia and constipation. The combination of white radish and pork has the functions of invigorating spleen and moistening skin, invigorating stomach, promoting digestion, resolving phlegm, promoting qi circulation, diuresis, relieving hangover and resisting cancer. Frog pork with Dangshen stew is best for autumn. It can benefit qi and spleen, promote diuresis and reduce swelling, and is suitable for all ages, but not for those with exogenous fever. Bamboo shoots, pork and bamboo shoots can clear away heat and resolve phlegm, quench thirst and benefit qi. When matched with pork, they have auxiliary effects on diabetes, edema, food retention, constipation, phlegm retention and cough. Lettuce, pork and lettuce can eliminate the greasy pork. Taken together, they not only have the functions of tonifying deficiency, strengthening body, strengthening muscles and caring skin, but also have a fresher and more refreshing taste. The combination of Pleurotus ostreatus and pork, properly sprinkled with water, has the effects of improving human metabolism, strengthening the body and preventing cancer. Stewing pork with straw mushroom is not only delicious, but also has the effect of invigorating spleen and benefiting qi, which is suitable for patients with chronic nephritis. Chinese cabbage, pork and Chinese cabbage are rich in vitamins, calcium and dietary fiber. Pork has the function of nourishing yin and moistening dryness, and the combination of the two is better. Pea seedling pork is rich in protein and vitamin B 1. The absorption rate of protein and vitamin B 1 can be improved by combining with bean sprouts rich in dietary fiber. Pumpkin, pork and pumpkin can all lower blood sugar. Pork is nutritious and has nourishing effect. Eating together has a good effect on health care and prevention of diabetes. Pepper, pork, green pepper and pork are abundant in protein with moderate calories. When eaten together, they can protect and strengthen the liver. Guava pork should be eaten before and after. The vitamin C contained in guava can help the human body absorb the iron in the meat, make the face rosy, and help diabetics strengthen their physique. Zucchini pork is rich in high-quality protein and fatty acids, which can lower blood pressure when matched with fresh and elegant zucchini. Green pepper pork green pepper is rich in various nutrients that pork lacks, and contains dietary fiber, which can balance nutrition and is beneficial to diabetic patients. Asparagus pork asparagus has high folic acid content, and pork contains vitamin B 12, which is beneficial to the absorption and utilization of vitamin B 12 by human body.