Five kinds of meat that nourish health in winter. Winter is a good season for health and tonic. Meat is the food we often eat. The iron, zinc, B vitamins and essential fatty acids contained in meat are irreplaceable by other foods. Let's take a look at five kinds of meat that are nourishing and healthy in winter.

Basic classification of five kinds of meat for nourishing health in winter 1.

1, white meat

Explanation 1: Dialect >; White meat means fat meat. Because fat is also white.

Explanation 2: White meat is a word in nutrition. Broadly speaking, it refers to meat with fine muscle fiber, low fat content and high unsaturated fatty acid content in fat. White meat can include birds (chicken, duck, goose, turkey, etc. ), fish, reptiles, amphibians, crustaceans (shrimp, crabs, etc. ) or bivalves (oysters, clams), etc. Salmon and cooked shrimps and crabs are both red, but they can't be regarded as red meat.

The color of cooked food cannot be used as a criterion to judge whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat (it is called white meat in the overwhelming advertisements in the United States, which is just a marketing technique).

2. Red meat

Red meat means cooked meat. Also refers to some animals. Mammals such as cattle and sheep belong to white meat. Eat both white meat and red meat, and the nutrition can be balanced.

Eat five kinds of meat in winter.

First, mutton, the most nutritious meat.

Mutton has the effects of strengthening yang, nourishing essence and blood, and treating lung deficiency, which is quite beneficial to patients with asthma, tracheitis, lung disease and deficiency-cold syndrome. It can also tonify kidney, strengthen yang, tonify deficiency, keep out the cold and strengthen the body. It is a treasure of nourishing and dietotherapy in winter. However, it should be noted that mutton is warm after all and not suitable for everyone. People with excessive fire due to yin deficiency, cough with excessive phlegm, indigestion, arthritis, eczema and fever should not eat.

Second, pork, the meat with the most iron supplement.

There is a big difference between fat and lean pork. Fat is high in fat and low in protein. Eating too much can easily lead to diseases such as hyperlipidemia and obesity. Most of protein is concentrated in lean meat, which also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants, so eating lean meat to supplement iron is better than eating vegetables.

Because pork has soft fibrous tissue and contains a lot of intramuscular fat, it is better to digest and absorb than beef. Traditional Chinese medicine believes that eating lean meat in pork has the function of nourishing yin and moistening dryness, and has a certain therapeutic effect on diseases such as fever, body fluid injury, dry cough and constipation.

Third, chicken, the meat with the least fat.

The chicken here refers to the skinless chicken, because almost all the fat in the chicken skin is. Every 100g of skinless chicken contains 24g of protein, but the fat is only 0g or 7g. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness.

Four, fish and shrimp, meat containing the most trace elements.

Fish and shrimp are rich in trace elements, including calcium, aluminum, iron, manganese, copper, cobalt, nickel, zinc, iodine, chlorine, sulfur and so on, which are necessary for human body. Although aquatic products are rich in nutrition, they should not be eaten more. Affected by marine pollution, aquatic products often contain toxins and harmful substances. Excessive consumption can easily lead to spleen and stomach damage and cause gastrointestinal diseases.

Five, beef, the strongest meat

Beef is the most suitable food for people who are weak and mentally retarded. The amino acid composition of beef protein is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. However, the muscle fiber of beef is rough and difficult to digest, and the content of cholesterol and fat is high, so the elderly, children and people with weak digestive ability should not eat more.

Five kinds of meat 2 1 and pork: iron supplementation for nourishing and keeping healthy in winter

There is a big difference between fat and lean pork. Fat is high in fat and low in protein. Eating too much can easily lead to diseases such as hyperlipidemia and obesity. Most of protein is concentrated in lean meat, which also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants, so eating lean meat to supplement iron is better than eating vegetables.

Healthy and fresh pork, the lean meat part should be red or pink, with bright luster and less liquid flowing out. The fat part should be white or milky, and the texture is hard.

2, pigeon meat: strengthening the body and tonifying the kidney

As the saying goes, "one pigeon wins nine chickens", and the nutrition of pigeon meat has always been recognized by people. Has the effects of strengthening body constitution and tonifying kidney, strengthening brain and improving intelligence, improving memory, lowering blood pressure, regulating blood sugar, beauty beauty, and whitening skin. Easy to digest, very suitable for the elderly, infirm, surgical patients, pregnant women and children.

Old pigeons are often used to make soup, while young pigeons are crispy and slippery. However, because of the long-term nutrition accumulation, the nutrition and meat taste of old pigeons are outstanding. Drinking a bowl of pigeon soup for protecting liver and tonifying kidney, benefiting qi and enriching blood in the coldest time of the year can make people energetic and radiant.

3, black-bone chicken: tonic

Black-bone chicken is flat and sweet; Has the effects of nourishing yin, clearing away heat, nourishing liver and kidney, invigorating spleen and stopping diarrhea. Compendium of Materia Medica holds that black-bone chicken has the functions of tonifying deficiency, quenching thirst, benefiting parturient, treating female metrorrhagia and some debilitating diseases.

Black-bone chicken contains more amino acids and much more iron than ordinary chicken. It is a tonic with high nutritional value and is called "black-hearted baby" by people. Therefore, black-bone chicken is a good product to supplement fatigue and nourish the body.

Drink black-bone chicken soup for fatigue in winter. Wash the black-bone chicken blood bubble, put it into the pot, and add onion and ginger. And stew. If conditions permit, some nourishing medicinal materials such as Radix Codonopsis, Radix Angelicae Sinensis and Radix Astragali can be added. If there is no black-bone chicken, Chai chicken can be used instead.

4. Quail meat: invigorating qi and blood

There is a folk saying, "Eat birds or quail?" . Indeed, quail meat is a typical food with high protein, low fat, low cholesterol and multiple vitamins, which can be compared with ginseng, the king of nourishing, and is an ideal meat variety for fat people. Medical research has proved that quail is rich in egg phosphorus, which can produce lysophosphatide, inhibit platelet aggregation, prevent thrombosis, protect blood vessel wall and prevent arteriosclerosis.

According to experts, it is suitable for patients with malnutrition, physical weakness, aversion to cold and heat, cough and asthma, neurasthenia, anemia and dizziness, nephritis and edema, diarrhea, hypertension, obesity and arteriosclerosis. For example, in order to treat neurasthenia or improve intelligence, quail meat can be cooked with Lycium barbarum, Alpinia oxyphylla and Polygalae.

5, beef: warm stomach

Beef is rich in protein, and its amino acid composition is closer to human needs than pork. It can improve the body's disease resistance, tonify the middle energizer, invigorate the spleen and stomach, strengthen bones and muscles, eliminate phlegm, stop wind, quench thirst and stop salivation. Eating beef in cold winter can warm the stomach and is a good tonic for health in winter. In addition, buffaloes can nourish the fetus and the heart, while beef can soothe the middle energizer, nourish the spleen and stomach, and strengthen the tendons and bones.

A small amount of tea leaves are wrapped in gauze and stewed with beef in the furnace. This meat not only cooks quickly, but also tastes delicious. Adding some wine or vinegar to stewed beef can make the meat softer and more tender. Putting a few hawthorn or radish in the meat will make the beef cooked quickly and drive away the odor.

6. Fish: intelligence and brain.

Winter is a good season for tonic, but people who are weak are not suitable for eating too dry meat, and fish with rich nutrition and extremely low fat content is very suitable for this kind of people. Fish is not only delicious but also nutritious. Its protein content is twice that of pork, and it belongs to high-quality protein with high absorption rate.

Secondly, fish has the function of improving intelligence and strengthening brain. Fish is rich in nutrition and easy to be attracted by human body, which is especially suitable for health care of the elderly and promoting the growth and development of children.

The size of a fish determines its taste and safety. Too small, the fish has not grown up and matured, the meat is not tender enough, and fishbones will come out. Too big means that the fish is old and the meat is rough, and many harmful substances may accumulate in the body. Therefore, it is more appropriate to buy fish with the size of "eight points". For example, 1.5 kg is suitable for carp and Wuchang fish, 0.5 kg ~ 1 kg for crucian carp and 4~5 kg for grass carp.

Five kinds of meat nourishing and healthy in winter 3 What food is better for winter tonic?

1, yam

People often eat yam in their lives. Yam is a kind of food with the same origin of medicine and food. In winter, many people like to use it to make soup or hot pot, which is very popular with people. In fact, people eat yam in winter, which has a protective effect on human cardiovascular and cerebrovascular diseases, and also has a good nourishing effect on the body. It is a good nourishing food, which is very suitable for eating in winter, mainly because yam contains amylase, which is beneficial to digestion and absorption of the spleen and stomach.

2. Sweet potato

Eating sweet potatoes in winter is also good for your health. Sweet potato is rich in dietary fiber, which can promote gastrointestinal peristalsis and accelerate the excretion of toxins in the body. Especially for people with constipation, eating sweet potatoes can also improve and even help lower cholesterol. Therefore, people can eat sweet potatoes in moderation in winter, which has a nourishing effect on the body. No matter which cooking method is used, its nutritional value is not easy to lose, and eating sweet potatoes will not get angry.

3. chestnuts

Eating chestnut in winter can also nourish the body. Chestnut contains high calcium, which is effective in preventing osteoporosis. It is a good calcium supplement food. In addition, chestnut also contains a lot of unsaturated fatty acids, which also has a preventive effect on hypertension and coronary heart disease. It is worth noting that boiled chestnuts or boiled chestnuts are recommended. Roasted chestnuts are high in calories, and it is easy to get angry when eaten frequently, which is not good for human health.

4.pierce

In winter, the weather is dry and cold, so many people don't like drinking water. If the body is short of water for a long time, or there is little water, it is not conducive to the body's metabolic rate. Once the body's metabolism slows down, it is prone to constipation or other diseases. Pear contains a lot of water, and also has the effects of reducing fire, moistening lung and relieving cough, which is very suitable for winter consumption.