Tomatoes and beef tenderloin are a perfect match, not only delicious, but also wonderful in nutrition. Sweet and sour tomatoes can effectively remove the greasy taste in sirloin. Women who have just given birth are very suitable for eating! Here's how to stew tomato beef brisket when you go home for the New Year.

Nutritional value of tomato brisket

Tomato beef brisket is mainly composed of tomato and beef brisket. I was reminded that tomatoes are rich in vitamins, minerals, carbohydrates, organic acids and a small amount of protein.

Every 100g tomato contains: protein 1.2g/ fat 0.4g/ carbohydrate 2.2g/ crude fiber 0.6mg/ calcium 23mg/ phosphorus 26mg/ iron 0.5mg/ carotene 0.1mg/vitamin B/kloc-.

Among them, mineral elements and vitamins can reduce heart attacks.

Carotene also has antioxidant capacity, which can scavenge free radicals, protect cells, prevent DNA and gene damage, and prevent the progress of cancer.

Vitamin C has the effects of promoting fluid production, quenching thirst, invigorating stomach, promoting digestion, cooling blood and calming liver, clearing away heat and toxic materials, and lowering blood pressure, and has a good adjuvant therapeutic effect on patients with hypertension and kidney.

Highlight: Tomatoes are rich in nutrition, and brisket is also rich in nutrition, containing high-quality protein. Every100g of beef brisket contains17.10g of egg white, which brings energy to the body; The fat content of beef brisket is very low, with 29.30 grams of fat per 100 grams. The fat content of beef brisket is very low, but it is a source of low-fat linoleic acid and a potential antioxidant. Beef brisket contains minerals and B vitamins, including nicotinic acid, vitamin B 1 and riboflavin. Beef is also the best source of iron needed every day, and beef brisket also contains carnitine. So eating brisket is very beneficial.