Nutritional value of pork: Among livestock meat, pork has the lowest protein content and the highest fat content. The protein content of lean pork is very high, and it can contain as much as 29g protein and 6g fat per 100g. After stewing, the fat content of pork will be reduced.
Pork is also rich in vitamin B, which can make the body feel more energetic. Pork can also provide essential fatty acids for human body. Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.
Extended data
Pork taboo:
1, pork and beef
"Eat first" points out that "pork can't be eaten with beef". This is mainly considered from the perspective of Chinese medicine. First, judging from the medicinal properties of traditional Chinese medicine food, pork is sour and cold, slightly cold, while beef is sweet and warm, which has the effect of calming the middle and benefiting qi. Both are warm and cold, one is nourishing the spleen and stomach, and the other is cold and greasy. Sex conflicts with taste and is not suitable for eating together.
2. Pork and sheep liver
Chinese medicine says, "Pork and sheep liver are tasteless." As far as the medicinal properties of food are concerned, the compatibility is not appropriate. Sheep liver has a strong smell. If cooked and fried with pork, it is easy to produce a strange smell, which is not suitable from the cooking point of view.
Baidu encyclopedia-pork
People's Network-What foods can't pork be cooked with?