The content of 1. carnitine is high, which is beneficial to fat metabolism.
The rise of mutton is due to a substance called carnitine or carnitine. It is a natural water-soluble vitamin nutrient, which exists in meat food. Through scientific research and analysis, it is found that carnitine can greatly promote fat metabolism. Carnitine content of various meats is different. Every 100g of meat, pork contains carnitine 2 1mg, beef 95mg and mutton as high as 28 1mg. The higher the carnitine content, the better the fat metabolism. If you cooperate with proper exercise, you can achieve the magical effect of "reducing meat with meat".
2. Fat has a high melting point and is not easy to absorb.
In addition, the melting point of fat in mutton is higher than other meat fats. The melting point of fat refers to the temperature required for it to change from solid to liquid. Pork is 30 degrees, beef is 40 degrees and mutton is 44 degrees. Therefore, mutton fat is not easily absorbed by human body compared with other meat fats, so it is not easy to become a source of obesity. With so many advantages, how can mutton be unattractive? Especially those women who want to be plump and slim have become loyal fans of mutton cooking.
The practice of mutton
Stir-frying, stewing soup or making lamb chops are common cooking methods, and are also suitable for making iron plate dishes. Before cooking, blanch in water to eliminate the smell of shame; You can also add spicy spices such as hawthorn, radish or onion, ginger and fennel to cover the sheep? Taste. Mutton slices can be fried in water with too much white powder first, and then blanched with wine, which can make the meat more tender and smooth.
Taboos for eating mutton
Mutton is a warm food, which is easy to cause phlegm and dampness. Fever, toothache, sore mouth and tongue, cough and expectoration. Symptoms of excessive internal heat are inedible. Patients with liver disease, hypertension, acute enteritis or other infectious diseases should not eat with fever.
How to choose mutton
Should mutton be bright red and fleshy? Solid, with obvious marble lines and clear and uniform oil quality.
Mutton is tender, with lower fat and cholesterol content than beef and pork. Please help yourself.