Do you know that many people think that chicken and beef are high in protein and low fat, and pork is low in protein and high in fat, but in fact, pork is an ingredient with high nutritional value and is suitable for most people to eat.
Lean pork doesn't have a lot of protein. The protein content of tenderloin and loin can reach more than 20%, which is basically the same as lean beef and skinless chicken. Therefore, for those who need to supplement protein, it is also okay to replace beef with pork.
Lean pork is not high in fat. Tenderloin and pure lean meat have a fat content comparable to chicken thigh. The fat content of beef, such as upper brain, brisket, ribs, etc., can reach 18%-30%. Those fat cattle and fat sheep have a higher content.
Pork has fewer saturated fatty acids than beef and mutton. The proportion of fatty acids in ordinary lean pork is roughly saturated at 40%, and people who are afraid of saturated fatty acids do not need to replace pork with beef and mutton, but can replace it with soy products.
Pork is rich in B vitamins, and other meats are unmatched in this indicator. Replacing staple foods with brown rice, millet, potatoes, beans, etc., and some lean pork can effectively increase the supply of vitamin B1.
Lean pork has a lower iron content than beef and mutton. For example, patients with high blood pressure and people who are prone to acne are not suitable for eating more beef and mutton with too high heme iron for the time being. It is more appropriate to eat less lean pork.
Bone-in pork does not provide calcium. All meats are foods that are very low in calcium. Even bone-in meat rarely has calcium that is easily absorbed and utilized, because the calcium in the bones cannot be dissolved during the cooking and stewing process.
Pork is suitable for mixing with a variety of ingredients. It is very convenient to mix enough nutrients, and at the same time ensure that the total daily meat intake is controlled within a healthy range, so you don't need to worry about fat and calories.