The nutritional value of lean meat

The nutritional value of lean meat

Various lean meats contain similar nutrients and are easier to digest than fats. It contains about 20% of protein, 1-15% of fat, 1% of inorganic salt, and the rest of water. In general, pork, beef, and mutton contain high saturated fats, and poultry meat, chicken, and rabbit meat contain less saturated fat. At the same time rich in inorganic salts, especially with iron (red lean meat), phosphorus, potassium, sodium and more, only less calcium. Lean meat is also a good source of Vitamins B1, B2, B12, and PP. The content of vitamin B1 in lean pork is quite high. However, it contains very little vitamin A and almost no vitamin C.

The folks say that “three days of meat management and one-seven soup pipes” mean that the nutrition in the broth is higher than the nutrition of the meat in the soup. This view needs to be corrected. The broth contains some water-soluble substances in the lean meat, such as inorganic salts and water-soluble vitamins; there are also small amounts of water-soluble proteins and hydrolysates, such as peptides and some Amino Acids; and some nitrogen-containing extracts, such as creatinine and creatine. , carnosine and quinones. These amino acids and nitrogenous substances can make the soup delicious, the more they dissolve, the thicker the soup, and can stimulate the secretion of human gastric juice and increase appetite. However, most of the nutrients contained in lean meat still remain in the meat. The nutritional value of meat is definitely higher than that of soup. Therefore, elderly people and patients should not be allowed to only eat broth and discard the meat in the soup.

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