Family Tuanyuan

When it comes to pork, a frequent visitor to the common people's tables, whether housewives or professional chefs, they will talk about its cooking methods and classic dishes for a while. However, when it comes to the health effects of diet therapy and how to properly cook pork, many people may only know one thing but don't know the other.
1. Protein

Pork protein is complete protein, containing various amino acids essential to the human body, and the composition ratio of essential amino acids is close to the human body's needs. Therefore, it is easy to be fully utilized by the human body, has high nutritional value, and belongs to high-quality protein. The average protein content of pork is about 13.2%, which varies according to the breed, age, fatness and location of the pig. For example, the protein content of different parts of the pig will vary greatly due to the different degree of fat and lean meat. For example, the protein content of pork tenderloin meat is about 21%, the back hip tip is about 15%, the rib meat is about 10%, and the breast milk is only 8%. It can also be seen from this that the protein content of pork lean meat is higher than that of fat meat. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and most of it is collagen and elastin. Because collagen and elastin lack essential amino acids such as tryptophan and methionine, foods made from pig skin and tendons as the main raw materials have low nutritional value. However, it is precisely because it is rich in collagen and elastin that these raw materials have become a good product for women's beauty.

2. Lipids

The lipids in pork are mainly neutral fats and cholesterol. Among livestock meat, pork has the highest fat content. The fat is mainly composed of saturated fatty acids and has a high melting point. This is also the reason why lard is solid at lower temperatures. The cholesterol content in pork is lower in lean meat, the fat is higher than lean meat, and the internal organs are higher, generally about 3-5 times that of lean meat. The cholesterol content in the brain is the highest, reaching 2000 mg per 100 grams. Although cholesterol has a wide range of physiological effects in the human body, it is also the main component of blood clots and stones. Therefore, eating too much high-cholesterol food can lead to arteriosclerosis and increase the probability of hypertension.

3. Carbohydrates

Carbohydrates in pork are mainly found in muscles and liver in the form of glycogen.

Pork is very comprehensive in nutrition. In addition to main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin. Lean pork also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than in plants, so eating lean meat provides a better iron supplement than eating vegetables.

4. Extracts

Some flavor-forming substances can be dissolved when pork is cooked. These flavor-forming substances are extracts, including nitrogen-containing extracts and non-nitrogen-containing extracts. Nitrogen-containing extracts include nucleotides, inosine, free amino acids and purine bases. The composition of extract is closely related to the flavor and taste of meat, especially the content of nitrogen-containing extract is very important to the thick and fresh taste of broth. Extract can generally stimulate appetite and increase the secretion of digestive juice, which is conducive to digestion and absorption.

Attachment: Nutrients per 100 grams of pork (lean): heat (143.00 kcal), protein (20.30 grams), fat (6.20 grams), carbohydrates (1.50 g), vitamin A (44.00 micrograms), thiamine (0.54 mg), riboflavin (0.10 mg), niacin (5.30 mg), vitamin E (0.34 mg), calcium (6.00 mg), phosphorus (189.00 mg), sodium (57.50 mg), magnesium (25.00 mg), iron (3.00 mg), zinc (2.99 mg), selenium (9.50 micrograms), copper (0.11 mg), manganese (0.03 mg), potassium (305.00 mg), cholesterol (81.00 mg).

2. The role of diet therapy and health care

Traditional Chinese medicine believes that pork is calm in nature and sweet in taste, and has the effects of moistening the stomach, generating body fluid, replenishing kidney qi, and relieving heat. It is mainly used for treating febrile diseases that damage the body fluid, thirst and thin, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, nourishing deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, promoting urine and stopping thirst. Drinking pork soup can urgently replenish irritability, dry cough, constipation and dystocia caused by insufficient body fluid.

3. Suitable groups of people

1. Generally healthy people and people with diseases can eat it, but if you eat too much, you will consume too much calories. The excess calories will be converted into fat and stored in the human body, which will lead to obesity. If you eat too much or eat too cold, you can easily cause gastrointestinal distension or abdominal distension and diarrhea; for fat and lard, people suffering from hypertension or hemiplegia, as well as those with gastrointestinal deficiency and cold, fat body, excessive phlegm and dampness, and inability to consume food should be cautious or eaten less.

2. Suitable for people with deficiency of yin deficiency, dizziness, anemia, dry cough without phlegm in the elderly, dry stools, and malnutrition;

3. Avoid eating pork for people with excessive heat and heat, excessive phlegm and thick tongue coating.

4. Pig skin and pig's trotters have the effect of "coordinating qi and blood, moistening skin, and beautifying skin". Women who love beauty can eat more pig skin and pig's trotters.

4. Reasonable cooking and eating

1. There are many ways to eat pork, and the cooking methods are even more dazzling. From the perspective of nutrition and health care, stewing, boiling and steaming are the best, while frying and roasting are the worst. Because at the high temperatures of frying and roasting, the meat protein will denature to produce carcinogenic chemicals such as benzopyrene, it should be avoided as much as possible. Charred meat cannot be eaten. Boiled meat is easier to digest. The protein is hydrolyzed into amino acids and dissolved into the soup. The soup is not only fresh but also nutritious. Moreover, after 4 to 5 hours of stewing, the cholesterol content in the meat can be reduced by more than 50%.

2. Do not wash pork with hot water before cooking, because pork contains a substance called myolytic protein, which is easily soluble in water above 15 degrees Celsius. If soaked in hot water, it will lose a lot of nutrients and taste is poor; Pork should be cooked, because pork sometimes contains parasites. If eaten raw or not fully conditioned, it may have a hooked tapeworm in the liver or brain.

3. Pork is an acidic food. In order to maintain a balanced diet, it should be cooked with appropriate amounts of alkaline foods such as beans and vegetables, such as potatoes, radishes, kelp, Chinese cabbage, taro, lotus root, fungus, tofu, etc.

4. Food contrast: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, field snails, almonds, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef.

5. Food contraindications:

(1) Milk and lean meat are not suitable to be eaten together, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients cannot be absorbed at the same time. Foreign medical circles call it phosphorus and calcium. Only when the ratio of calcium to phosphorus is between the optimal ratio of 1:1 and 1: 1.5 can mutual absorption be promoted.

(2) It is not advisable to drink tea in large quantities after applying pork, because the tannic acid of tea will synthesize with protein to astringent tannic acid protein, which will slow down intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also It also increases the absorption of toxic substances and carcinogens, affecting health.
On New Year's Day, which is a family reunion ~~ I will introduce my pork recipe to everyone ~~~ I choose to use steaming method so that it is not greasy, so that it can also adjust the big fish and meat during the festival, which is greasy and harmful to the stomach.