Many people classify meat floss as a "junk food," believing it has little nutritional value. In fact, not only is meat floss delicious, but some of its nutrients are even superior to those in lean meat after processing. Lean meats such as pork, beef, chicken, and fish can all be made into meat floss.
During the processing of meat floss, not only are the major nutrients concentrated, but many minerals are as well. For example, lean pork already contains a certain amount of iron. After concentration, the iron content in meat floss is more than twice that of lean pork, making it a good food source for iron and certain minerals.
In the process of turning meat into meat floss, apart from some B vitamins being destroyed by heat, there is almost no loss of other nutrients. The stir-frying process removes a large amount of water, and this reduction in water concentrates the nutrients. Therefore, the protein and fat content in meat floss are both higher than in lean pork. Additionally, since sugar is added during processing, the carbohydrate content, which was originally very low in lean meat, is significantly increased.
However, it should be noted that lean pork itself contains a certain amount of sodium, and a large amount of soy sauce adds a considerable amount of sodium as well. Therefore, those who need to limit salt in their diet should consume it in moderation. Some meat floss also has a large amount of fat added, making it more fragrant and delicious, but this also significantly increases its energy content. The calorie content of meat floss is much higher than that of lean meat, classifying it as a high-energy food. Both the amount and frequency of consumption should be controlled.