Many people classify pork floss as a "junk food," believing it has little nutritional value. In fact, pork floss is not only delicious, but some of its nutrients are even more concentrated than in lean meat. Lean meats such as pork, beef, chicken, and fish can all be processed into pork floss.
During the processing of pork floss, not only are the energy-providing nutrients concentrated, but many minerals are as well. For example, lean pork already contains a certain amount of iron, and through concentration, the iron content in pork floss is more than double that of lean pork. Therefore, it is a good food for supplementing iron and certain minerals.
In the process of turning meat into pork floss, except for the partial destruction of B vitamins due to heating, other nutrients are hardly lost. The stir-frying process removes a large amount of water, and the reduction in water concentrates the nutrients. Thus, the protein and fat content in pork floss are both higher than in lean pork. Additionally, because sugar is added during processing, the carbohydrate content, which was originally low in lean meat, increases significantly.
However, it should be noted that pork floss is relatively high in calories and is considered a high-energy food, so the amount and frequency of consumption should be controlled.