ALL KINDS OF SKINNY MEAT CONTAIN CLOSE AND MORE DIGESTIVE NUTRIENTS. ABOUT 20% PROTEIN, 1-15% FAT, 1% INORGANIC SALT AND THE REST WATER. IN GENERAL, PORK, BEEF AND LAMB CONTAIN HIGHER SATURATED FAT, WHILE POULTRY, CHICKEN AND RABBIT MEAT CONTAIN LESS SATURATED FAT. IT IS ALSO RICH IN INORGANIC SALT, ESPECIALLY IRON (RED THIN MEAT), PHOSPHORUS, POTASSIUM, SODIUM, AND LESS CALCIUM. SKINNY MEAT IS ALSO A GOOD SOURCE OF VITAMINS B1, B2, B12 AND PP, AND THE LEVELS OF VITAMIN B1 IN SKINNY PORK ARE QUITE HIGH, ALTHOUGH VITAMIN A IS SCARCE AND ALMOST FREE OF VITAMIN C。
Japanese tofu, also known as egg tofu, jade tofu, egg toad crystals, has a taste similar to to tofu. It is based on eggs, supported by pure water, plant proteins, natural spices, etc., made from scientific formulas, with soy-deaf, fresh and delicious eggs, which are well known to consumers for their high quality, taste, nutrition, health, convenience and worth. The choice of different flavors of spices can also produce a variety of flavors, such as soy, spicy, acid and sweet。
Tofu is sour, light, cold, spleen, stomach and intestinal; good abdominal, and spleen, spleen and wet, pulmonary body cleans up, hysteria detoxification and aerobic decomposition; can be used for vomiting caused by a weak spleen ' s abdominal abdomen, vomiting blood and soil and water; drying is used for drying up thirst, milk deficiency etc; for sulfur, intoxication。
