First, the main nutritional components of meat
Meat is very nutritious. Long-term consumption can make the body strong and not easy to get sick. It is rich
First, the main nutritional components of meat
Meat is very nutritious. Long-term consumption can make the body strong and not easy to get sick. It is rich in protein, fat and a small amount of carbohydrates, which is very beneficial to human body.
1. Beef is called the health food with the highest nutritional value in meat. It is rich in nutrients, including calcium, iron, vitamins, protein and low fat. This is a necessity for many bodybuilders.
2. Mutton is rich in protein, fat and vitamins. It has the effects of invigorating qi and nourishing blood, warming the middle warmer and tonifying the kidney, stimulating appetite and strengthening the body. It is an essential food for eating hot pot in winter.
3. Rabbit meat is different from other meats. It is not only rich in protein and fat, but also contains elements such as maltose and glucose. Rabbit meat has more water, tender meat and easy digestion. It is a must-eat food for women.
4. Chicken is delicious and tender. It is a kind of meat suitable for all ages. More suitable for a variety of cooking methods. Eggs are rich in protein. Eating chicken regularly can resist the cold and lay a solid foundation for health.
5. Pork is rich in protein and fat. Pigs are all treasures, pig lungs have the function of relieving cough and stopping bleeding, and pig trotters have the function of beauty beauty. Pork is a high-quality protein, and iron is an essential element for the formation and function maintenance of red blood cells in human blood. Pork is also the main dietary source of vitamins, especially vitamin B 1 in refined pork. Using pork as food can supplement rich protein and fatty acids, nourish yin and strengthen yang, which has advantages and disadvantages.
Second, the precautions for eating meat
1. It's not easy to eat too much meat. Eating too much meat for a long time will lead to obesity It is best to eat meat for lunch and a small amount of milk and eggs for dinner to maintain adequate nutrition.
The meat is not easy to be cut too small in the cooking process, but should be cut larger. Stewed meat will release water-soluble nitrogen and the soup will be very thick. Therefore, when cutting meat, cut it into large pieces, which will be more delicious than cutting small pieces of meat.
3. when frying meat, it is not easy to stir-fry with fierce fire. Meat will harden after preheating, and it will not rot easily, losing its original taste.
The nutrition of meat food is the highest, and some nutrients will be destroyed during cooking. Using different cooking methods, the degree of nutrient loss is also different.