From the food point of view, pork has finer fiber tissue, less connective tissue and more intramuscular fat in muscle tissue, so the dishes made are more delicious.

The order of fat content in different parts of pork from high to low is as follows: pork belly, back elbow, pork chop, pig's trotters, fat intestines, pork legs, tenderloin and lean meat.

In the edible parts of pigs, it is believed that the highest fat content is not the large intestine of pigs, but the pork belly. Many people think that pork ribs with low fat content have higher fat content than pork trotters with fat intestines.

Let me give you another message. The cholesterol content that everyone is concerned about is not very different in different parts of pork. Pork belly contains 80mg per 100g, and lean meat also contains 8 1mg.

From the point of view of nutrition, pork is the most important source of animal protein for human beings, and it is also the most important source of high-quality protein.

Pork is rich in essential fatty acids, myoglobin, iron and cysteine, and it is also an indispensable nutrient for human beings.

In today's society, people will be picky about eating meat, because it involves the topics of "losing weight" and "body fat", especially treating pork.

Protein contained in pork is mainly high molecular myoglobin, which is a relatively stable soluble protein with high price and easy digestion and absorption.

It has high nutritional content and edible value. Pork is a kind of meat food with high energy and high fat.

It is an important energy source for human physiological activities. Hemoglobin contained in pork can supplement iron and prevent anemia.

Hemoglobin in meat is more easily absorbed than that in plants. Lean meat in pork has the function of nourishing yin and moistening dryness, and has a certain therapeutic effect on constipation.