The fat content of pork parts is ranked, and the fat content of lean meat in pork is about how much

The fat content of each part of pork is ranked from high to low, as follows: pork belly, elbow meat, pork short ribs, pork chops, pig trotters, pork intestines, pork legs, tenderloin, lean meat.

In the edible part of the pig, everyone thinks that the highest fat content is not the large intestine of the pig, but the pork belly. Many people think that pork ribs with less fat content are higher in fat than pork intestines and trotters.

To give you another piece of information, the cholesterol content that everyone is more concerned about is not much different between the various parts of pork, with 80 mg per 100 grams of pork belly and 81 mg per 100 grams of lean meat.

From a nutritional point of view, pork is the most important animal protein for human beings**, and it is also the most important high-quality protein**.

Pork is rich in essential fatty acids, myoglobin, iron, and cysteine, which are also indispensable nutrients for humans.

In today's society, people will "pick fat and thin" when eating meat, because this involves the topic of "**" and "body fat", and this is especially true for pork.

The protein contained in pork is mainly high-molecular myoglobin, which is a relatively stable soluble protein, easy to digest and absorb, and has high nutritional content and edible value. Pork is a high-energy, fatty meat food.

It is important for providing energy for the body's physiological activities. The hemoglobin contained in pork can act as an iron supplement and can prevent anemia.

Hemoglobin in meat is better absorbed than in plants. The lean meat in pork has the effect of nourishing yin and moisturizing dryness, and has a certain effect on constipation.

Meat is also lean and fat (loin is leaner than pork belly), because meat plays different roles in different positions in the human body: muscles are key to fixing bones and holding fitness sports; Human body fat stores kinetic energy and maintains internal organs. Small animals' limbs, shoulders and arms, which are often moved, are "thinner" than those that do not move much, such as the waist and abdomen.

There are also exceptions, such as the meat around the bone joint, because it has a regulating effect, the fat rate will be relatively high, and the common pork bones that come to boil soup are like this.

In addition to the difference in location, different types of meat are also lean and fat. Raw pork has the highest average fat percentage among the meat foods that are often eaten, followed by beef, followed by beef and mutton, chicken breast and fish, and rabbit meat with the least fat percentage.

Raw pork. The fat percentage is about 29%. Not to mention the fatter position of pork belly and pork knuckle, just the muscle part of raw pork, its muscle tissue is relatively soft and thin, and there is more body fat during the period, even if it is the thinnest position in the whole body - pig loin can not be spared, although there is no human fat inside, it is 20% fatter than the pork loin of the cow.

Beef. Sheep are fed grass, and the volume of body fat ingested is magnified and low in pigs, and the fat rate of beef is about 24%. The muscle tissue of beef also contains carnitine, a carbohydrate that can speed up fat burning, which will reduce the accumulation of body fat.

Mutton. The "leanness" of beef and mutton is innate. Its muscle tissue is thicker, accounting for the vast majority of the meat, and it reduces body fat to only 12%.

The muscle tissue of beef and mutton contains a carbohydrate called "sarcosine". Folklore often says that eating mutton can increase strength, and the contestants take beef and mutton for a long time, declaring that because of the sarcosine for muscle and energy growth is very reasonable.

Chicken breast. The average fat percentage of chicken breast is around 6%, but the pork skin is holding back. Most of the body fat of chicken breast is stored in pig skin, and the fat rate reaches 22%; Peeled chicken breasts, chicken wings, fat rate only.

As a protein supplement for **** and sports fitness, chicken breast is the choice of many people.

Fish. Fish is the most physically and mentally healthy meat food in the "fatty meat" (fatty meat can only be fish and poultry products). The areas with a high fat content of fish are fillets and belly, which are similar in effect to pork rind, and belly to maintain internal organs.

Most of its back fat percentage is very small, the average value can only go up and down, and the composition of marine fish is lower than that of fish.

Rabbit meat. Rabbit meat counts as a very distinctive among the meats. The rabbit that can run and jump well, the muscles on its body are as strong as bodybuilders, and there is basically no body fat, and the only thing is unsaturated fat.

In addition, rabbit meat contains soy lecithin, which is an essential nutrient for the growth and development of the human brain and human organs.

We have eaten pork for so many years, and we may still be a smear to pigs, but we are pigs. And for some people who are more afraid of fat or **, where is the highest fat content in pigs? Which area has the least fat?

It's what they want to know, and as a ** crowd, I'll answer it here.

Where is the highest fat content in pigs? The answer is: where is the highest fat content in pigs? What location has the least amount of pork fat? The answer is: loin.

Where is the highest fat content in a Space pig? Which area has the least fat?

Pork. The fat distribution of the various parts of pork is:

100g pork edible part fat content (g).

Rib meat 62

Pork scalp pork belly 40

Posterior hip tip 32

Pig's trotters 31 pig's ears.

Ridge posterior elbow 38, anterior elbow 30

Pork belly has a lot of visible fat, but it is not the highest fat content, on the contrary, the ribs and pork head meat that everyone generally likes to eat are the parts with more fat content than pork belly.

In addition, subverting people's understanding is that the fat contained in white meat is sometimes not lower than that of red meat, such as fatty chicken, which is often used to make roast chicken, has a fat content of 48 grams per 100 grams, and many people's leisure snacks chicken feet also have a fat content of 28 grams per 100 grams.

The fat content of lean pork is the highest of all types of meat, at 25 30.

Lean pork contains 100 grams of protein, grams of fat, grams of carbohydrates. Lean pork is slightly higher in calories than lean lamb and beef, and is also slightly higher in fat. Pork is rich in minerals such as iron, calcium, and phosphorus, and is also rich in B vitamins.

Pork, especially lean meat, is a good food for the body to replenish protein**. However, pork has high fat and cholesterol content, so it should not be consumed in excess.

How to buy pork

Fresh and odorless: Fresh pork has an inherent umami smell. Stale pork often has a slight ammonia or sour taste.

After thawing, the muscle color, odor and water content of frozen pork are normal and odorless; The expired frozen meat is dark yellow in fat, the muscles are dry and black, and there are air-dried oxidation spots on the surface, and there will be a faint odor when smelling nearby, and the smell will be stronger after thawing.

The surface is non-sticky and elastic: when you touch the surface of fresh pork, it feels slightly dry or slightly wet, but it is non-sticky, has good elasticity, and can be restored immediately after the acupressure is depressed, with a solid feeling. In summer, raw meat is left for a long time, and the meat quality is easy to change.

Touching stale meat, the surface will feel dry or a little sticky to the touch, the newly cut surface is moist, the depression after acupressure cannot be restored immediately, and the elasticity is poor.

The above content refers to Encyclopedia - Pork.

The fat content of lean pork varies greatly, generally between 25 and 30, ranking first among all kinds of meat. Because different pigs may contain different fats due to feeding methods and exercise, but generally speaking, the fat content of lean pork is more than that of other meats, about 20-30%, every 500g, that is, about 100g-150g. This is because the amount of fat in animal muscle varies greatly depending on the breed, location, and age of the animal.

For example, according to the Chinese Food Composition Table, the fat content of pure lean pork is: Lean meat also contains a certain amount of fat. The fat contained in lean meat is recessive fat.

The lean pork we eat most often has a fat content of 25-30%, chicken has a relatively low fat content, and beef has a fat content of less than 10%, but the beef we use in shabu-shabu, even if it is just a few specks of fat, has a higher fat content than pork.

Benefits of eating pork:

1.To improve anemia, cysteine contained in pork, as well as heme, can promote the human body to absorb iron, we all know that iron has a good effect on blood replenishment, so proper eating pork slices can replenish blood and improve complexion. In addition, pork is also rich in iron, which can provide vitality for the human body.

2.To promote development, pork is rich in protein, and protein is one of the necessary elements of the human body, the protein contained in the meat quality of pork is very high-quality, and close to the ratio required by the human body, so as to supplement the nutrients needed by the human body and promote growth and development.

3.Nourishing the kidney and nourishing yin, due to the sweet taste of pork, it has a certain effect of moistening the lungs, and can also replenish the kidney and qi, help the human body remove the feeling of dryness and toxic substances, treat fever, kidney deficiency and weakness, constipation and other diseases, promote the metabolism of the human body, and make the human body more energetic.

4.To protect eyesight, pork is rich in vitamin A, we all know that vitamin A has a good effect on protecting eyesight, can promote the recovery of vision, and is also conducive to maintaining the transparency and luster, so eating pork appropriately will improve eyesight.

5.Strong bones, pork is rich in calcium, and calcium is one of the important elements to promote bone growth, people often eat pork, it can play a role in promoting better bone growth and development, and can effectively prevent rickets.

The fat content in lean pork is the highest of all kinds of meat, up to 25-30, calories (kcal), carbohydrates (g), protein (g).

The fats in pork are mainly neutral fats and cholesterol. Among the meats, pork has the highest fat content, and the composition of fat is mainly saturated fatty acids, and the melting point is high. This is also the reason why lard is solid at lower temperatures.

The cholesterol content in pork is lower in lean meat, fatty meat is higher than lean meat, and higher in offal, generally about 3-5 times that of lean meat, and the highest cholesterol content in the brain, up to 2000 mg per 100 grams.

In addition, the nutritional content of pork varies from part to part, and the fat content of pork chops and pork neck is about 17 times different. In addition, the fat content of pork neck can be reduced by two-thirds depending on the cooking method, such as boiling pork neck with charcoal.

Who told you that lean pork has a fat content of 20-25%? It's usually less than 10%, okay! And pork contains creatine, which can enhance athletic performance!

The fat content in lean pork is the highest of all types of meat, reaching 25-30, while rabbit meat is the lowest, only. Chicken (without skin) is also lower in fat. The fat content of beef is generally less than 10, but in the case of fat beef, even the loin is covered with fine fat spots, and the fat content even exceeds that of pork.

Lean pork meat is high in fat, and the fat content will vary depending on the type of meat and the part of the meat.

The fat content of lean pork is generally about 10%. Among pork, mutton and beef, lean pork has the highest fat content, and beef has the lowest lean content.

The protein content of lean pork is comparable to that of chicken breast and beef. But in comparison, lean pork is high in fat, especially when compared to beef. Therefore, for many bodybuilders, choosing not to eat lean pork and eating beef to achieve less fat and more protein.

For example: 100 grams of lean pork has calories in kilocalories, 1 gram of carbohydrates, grams of fat, and 20 grams of protein. 100g chicken breast:

Calories kilocalories, carbohydrate grams, fat 5 grams, protein grams. 100 grams of lean beef: calories kilocalories, carbohydrate grams, fat grams, protein grams.

1.The fat content of pork is different in different places. For example, pig's trotters have a lower fat content.

2.But if you choose pork belly pork belly, then it has a higher fat content.

3.It also depends on the way you cook it, if it is fried or grilled, then the fat content will be higher.

4.If you want to be low in fat and want to eat meat, choose white meat with lower fat, such as chicken breast, fish and shrimp are rich in protein, low in fat, and not easy to gain weight.

There are mainly the following types of high-fat foods: 1. Fried foods, such as fried fritters, fried oil cakes, and French fries, these fried foods are often high-fat foods. 2. Nut foods, such as hazelnuts, peanuts, walnuts, and pistachios, often contain high fat content.

3. Animal meat, such as pork, mutton, and beef, is often rich in animal fat.

Pork is one of the important animal foods on the table because the fiber is finer and softer, there is less connective tissue, and the muscle tissue contains more intermuscular fat.

Nutritional value Among livestock meats, pork has the lowest protein content and the highest fat content. Lean pork is high in protein, up to 29 grams of protein per 100 grams and 6 grams of fat. After boiling and stewing, the fat content of pork will also decrease.

Pork is also rich in B vitamins, which can make the body feel more energetic. Pork also provides essential fatty acids. Pork is sweet, moisturizing and dry, providing heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Pork chops nourish yin, pork belly replenishes weakness, strengthens the spleen and stomach.

Therapeutic value. [Performance] sweet taste, flat nature. It can nourish yin, moisturize dryness, and nourish blood.

Reference] Fatty meat mainly contains fat, and contains a small amount of protein, phosphorus, calcium, iron, etc.; Lean meat mainly contains protein, fat, vitamins B1 and B2, phosphorus, calcium, iron, etc., and the latter content is more than fatty meat.

Uses] used for fever after fever, heat subsidence, thirst and drink; Dry cough with lungs, less sputum dry cough, sore throat; Intestinal dryness, constipation; Qi and blood are deficient, thin and weak.

Usage] boil the soup into the dish.

Note] sweet and salty taste, flat in nature, into the spleen, stomach, kidney meridian;

It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness;

It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

Pork boiled soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.