Pork is slightly cold in nature and can tonify deficient kidney qi; beef is warm in nature and can nourish the spleen and stomach, and strengthen muscles and bones; mutton is hot in nature and can warm and tonify the spleen and kidneys.
There are many varieties of meat. Pork, beef, mutton, fish, and other aquatic products are all foods rich in high-quality protein, trace elements, and certain vitamins.
In terms of nutritional value, these meats have many similarities, but at the same time, they also have their own characteristics. The various components contained in different meats vary greatly depending on the animal. For example, lean pork contains 20%-30% fat, while lean beef contains relatively less fat at 6%, making beef more suitable for a low-fat diet for middle-aged people.
In general, livestock meat does not contain much vitamin B1, but pork contains a considerable amount of vitamin B1.