Which part of the pig contains the least cholesterol

Pig liver cholesterol content is very high, per 100 grams of pig liver contains more than 400 mg of cholesterol, and a person from food cholesterol intake should not exceed 300 mg per day, such as more than the normal amount of cholesterol, can lead to arteriosclerosis and aggravation of cardiovascular disease, especially hypertension, coronary heart disease patients should pay more attention. Therefore, it is advisable to consume pork liver in moderation and not to consume too much.

Fatty pork contains 107 units of cholesterol per 100 grams, and lean pork contains 77 units.

Cholesterol is also an important indicator of clinical biochemical tests, under normal circumstances, cholesterol synthesized by the body in the liver and ingested from food will be converted into steroid hormones or become a component of cell membranes, and the concentration of cholesterol in the blood will remain constant. When severe lesions occur in the liver, cholesterol concentrations decrease. In patients with jaundice obstruction and nephrotic syndrome, cholesterol concentrations tend to rise.

Cholesterol mainly comes from the body's own synthesis, and cholesterol in food is a secondary supplement. For example, an adult weighing 70 kg has about 140 grams of cholesterol in the body, and about 1 gram is renewed every day, of which 4/5 is metabolized and produced in the body, and only 1/5 is produced.

Bacon is mostly made of pork marinated, and according to the different parts of the pig, the tenderloin with the least amount of fatty meat also contains 55 mg of cholesterol per 100 grams, and 109 mg of cholesterol per 100 grams of fatty pork. High levels of cholesterol can precipitate and accumulate in the bile to form stones. In addition, animal fats are not easily absorbed by the human body, and excessive consumption of bacon will increase the risk of fatty liver.

1. Meat of pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients;

2. As one of the important animal foods on the table, pork is particularly delicious after cooking and processing because the fiber is relatively fine and soft, the connective tissue is less, and the muscle tissue contains more intermuscular fat. Pork has the effect of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin. Those who are weak after illness, have postpartum blood deficiency, and have a yellow face and are thin can be used as nutritional and tonic products;

3. The protein content of lean meat (red part) in pork is high, and the cholesterol content of fatty meat (white part) is high. Among them, pork tenderloin has the most lean meat, that is, pork tenderloin has the lowest cholesterol content.

The hair of the pig should contain the least amount of cholesterol.

Also high in cholesterol is pig brain, pig offal. Take pork liver, for example.

Pork liver offal is high in cholesterol.