Pork is one of the important animal foods on people's table at present. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more intermuscular fat, so the meat tastes delicious after cooking.

Nutritional analysis of pork (lean meat);

Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

Pork (lean meat) is suitable for people:

Most people can eat it.

1. Suitable for yin deficiency, dizziness, anemia, dry cough without phlegm, dry stool and malnutrition;

2. For people with heavy damp and heat, excessive phlegm and greasy tongue coating, avoid eating pork.

The dietotherapy function of pork (lean meat);

Sweet and salty, flat in nature, entering the spleen, stomach and kidney meridians;

Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness;

Indications are fever, body fluid injury, thirst, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonic, nourishing yin and moistening dryness, nourishing liver and yin, moistening skin, relaxing bowels and quenching thirst.

Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid.

Practice guide for pork (lean meat):

1. Pork should be cut obliquely. Pork is thin and weak. If you cut it horizontally, it will become messy after cooking. If you cut it obliquely, it won't break or plug anything. Pork should not be soaked in water for a long time;

2. Do not wash pork with hot water before cooking, because pork contains myoglobin, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.

3. Pork should be cooked, because sometimes there are parasites in pork. If eaten raw or inadequately conditioned, it may parasitize hookworms in the liver or brain.