Pork: Advantages of rich iron: As one of the most common meats, pork is rich in iron, and its heme iron and cysteine can promote the absorption of iron, which is a substance to improve iron deficiency anemia and a high-quality source of B vitamins (especially Vb 12). Disadvantages: The content of saturated fatty acids and cholesterol in pork is relatively high, but the content of protein is low, especially the fat part. Eating too much can easily lead to hyperlipidemia and obesity.

Beef: Amino acids are more suitable for human needs. Advantages: The protein content of beef is high, and the amino acid composition of protein basically meets the needs of human body. Beef has a low fat content, but its sarcosine content is higher than other meats, which makes it very effective for muscle growth and strength enhancement. Disadvantages: the muscle fiber of beef is rough and difficult to digest, so it is not suitable for the elderly, children and people with weak digestive ability to eat more. You can eat some tender beef properly if necessary.

Mutton: the most nourishing meat advantage: In ancient times, mutton was called mutton. It is believed that it can not only resist wind-cold, but also tonify the body, and has therapeutic and nourishing effects on common wind-cold cough and chronic bronchitis. Modern nutrition has also confirmed that mutton is rich in nutrition, with more calcium, iron and vitamin D than pork and beef.

Disadvantages: due to the warming and nourishing properties of mutton, people with symptoms of excessive internal heat such as fever, toothache, sore mouth and tongue, cough and phlegm are not suitable for eating; Liver disease, hypertension, acute enteritis or other infectious diseases and fever should not be eaten.