Health value: Lean meat contains similar nutrients and is easier to digest and absorb than fat meat. It contains about 20% protein, 1- 15% human fat, 1% inorganic salt and other water. Generally speaking, raw pork, beef, mutton and beef all contain high saturated fat, while poultry products, chicken and rabbit meat contain less saturated fat. At the same time, it contains rich and colorful inorganic salts, especially iron (bright red lean meat), phosphorus, potassium and sodium, but less calcium. Lean meat is also a good source of vitamins B 1, B2, B 12 and PP. The content of vitamin B 1 in lean pork is very high, but the content of vitamin A is very low, and it basically contains no vitamin C. ..
Lean meat contains similar nutrients and is easier to digest and absorb than fat meat. It contains about 20% protein, 1- 15% human fat, 1% inorganic salt and other water. Generally speaking, raw pork, beef, mutton and beef all contain high saturated fat, while poultry products, chicken and rabbit meat contain less saturated fat. At the same time, it contains rich and colorful inorganic salts, especially iron (bright red lean meat), phosphorus, potassium and sodium, but less calcium. Lean meat is also a good source of vitamins B 1, B2, B 12 and PP. The content of vitamin B 1 in lean pork is very high, but the content of vitamin A is very low, and it basically contains no vitamin C. ..
The popular view of "meat tube for three days, soup tube for seventeen days" is that the nutritional value of broth is higher than that of meat in soup, and this view must be corrected. Broth contains some water-soluble chemicals in lean meat, such as inorganic salts and water-soluble vitamins. There are also a small amount of water-soluble protein and hydrolysis reaction substances, such as peptides and some carbohydrates; There are also some medium nitrogen extracts, such as creatinine, creatine, carnosine and bleaching. This carbohydrate and nitrogen-containing chemicals can make soup delicious. The more they are dissolved, the stronger the soup taste, which can affect the metabolism of gastric acid in the body and increase appetite.
However, most of the nutrients often contained in lean meat are still left in the meat, and the nutritional content of meat is definitely higher than that of soup. Therefore, we can't let the elderly and patients just eat broth and give up the meat in the soup.