Does pork have more iron than chicken

Pork contains more iron than chicken, with pork containing milligrams of iron per 100 grams and chicken containing milligrams.

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

Edible part of chicken 34%, grams of moisture, grams of protein, grams of fat, grams of sugar, calories 111 kcal, calcium 11 mg, phosphorus 190 mg, iron mg, thiamine.

mg, riboflavin.

mg, niacin mg, vitamin C, vitamin A, crude fiber 0, ash grams.

Chicken is best in terms of fat and protein, but chicken is white meat and lacks the vitamin A, iron and zinc found in red meat. Moreover, zinc and vitamin A are the best partners, and the absorption rate is the best together. The iron in red meat is heme and iron is also easier to absorb, if you don't want anemia, you still have to eat some red meat appropriately.

So pork is high in iron.

Pigs have more saturated fatty acids than chickens! Meat products are mainly made up of water, protein, vitamins, fats, bones, and hair. The liver contains more complete nutrients, and inorganic salts are mostly found in sparse vegetables.

The chicken, also known as the candle night, is a pheasant, and this book is listed as the top grade.

Chickens are divided into Dan, white, black and yellow, and the efficacy of the medicine is similar, all of which have the functions of warmth, qi, deficiency and marrow. Yuan Meiyun of the Qing Dynasty: "The chicken is the most powerful, and all the vegetables depend on it." "It seems to be respected as the source of the Yu clan.

The chicken is sweet and warm, and enters the spleen and stomach meridians. "Suixingju Diet Recipe" says: "Chicken replenishes deficiency, warms the stomach, strengthens muscles and bones, continues to eliminate injuries, invigorates blood, regulates menstruation, extends carbuncles, stops collapse, urinates frequently, and the main body after delivery."

Chicken can be used for fatigue and thinness, lack of food, diarrhea, diarrhea, thirst, edema, frequent urination, collapse and leakage, postpartum milk loss, post-illness weakness and other symptoms.

As the saying goes: "I'd rather eat four taels of birds than half a catty of animals", which is deeply rooted in nutrition. Chicken contains grams of protein, only grams of fat, 13 milligrams of calcium, 189 milligrams of phosphorus, milligrams of iron, and vitamins B1, B2, niacin, etc.

In addition, chicken is also rich in vitamin A, as well as vitamins C and E. Fat contains polyunsaturated fatty acids, and is also an ideal wide-limb protein food for the elderly and patients with cardiovascular diseases.

The most well-known meat products are mainly chicken, pork, beef and mutton, etc., among which pork has the highest iron content and is relatively cheap and easy to obtain.

Other foods high in iron in daily life:

1. Animal blood.

Everyone should be familiar with animal blood food, such as duck blood that is often eaten in hot pot, blood sausage, a special food in some regions, and so on.

These foods contain a lot of iron, and they are also considered to be the best of the iron-supplementing foods, but because these foods contain iron, some oxidation reactions will occur in the body, which will cause black stools, if this is the case, please do not panic, as long as you do not eat this type of food, you can return to normal.

2. Animal liver.

Animal liver is rich in nutrients, and the iron content is also the number one, although the iron content is second only to animal blood food, but some patients still need to pay attention when eating.

Because the purine content in animal liver is also very large, some gout patients should not eat it, and because the liver is a metabolic processing plant and storage plant for various components. So the liver is also high in certain components, such as fat. For this reason, it is not recommended for people with high blood lipids to consume it regularly!

3. Miscellaneous. Although some Haihe foods are also good in iron, their ** may be a little expensive, so if you need to eat it for a long time, it is not cost-effective, but you can still understand it.

Common foods include prawns, crabs, shellfish, etc., among which the content of crabs ranks first.

On weekdays, we often eat some vegetables and fruits, which are rich in nutrients, some of which also contain a small amount of iron, such as strawberries, kiwifruit, edamame, spinach and so on.

In daily life, there are many foods high in iron, such as beef, pork, chicken liver, chicken blood, pork liver, chicken, fish, shrimp, etc. Leafy greens are:

Alfalfa, spinach, celery, rape, amaranth, shepherd's cabbage, daylily, tomato, etc. Fruits: apricots, peaches, plums, cherries, etc.

Dried fruits include: walnuts, etc., and others such as kelp, brown sugar, and sesame paste are also rich in iron.

Contain. The main nutrients are protein, fat, calcium, phosphorus, iron. Chicken contains vitamin C, E, etc., the content of protein is high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and also contains phospholipids that play an important role in human growth and development, which is one of the important ** of fat and phospholipids in the dietary structure of Chinese.

Chicken has a good therapeutic effect on malnutrition, cold intolerance, fatigue, menstrual irregularities, anemia, weakness, etc. The medicine of the motherland believes that chicken has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

There are many varieties of chicken, but as a beauty food, black chicken is preferred. It has a sweet and warm taste, and contains protein, fat, thiamine, riboflavin, niacin, vitamin A, vitamin C, cholesterol, calcium, phosphorus, iron and other components.

The foods with the highest iron content are moss and Jinzhong red mushrooms. Iron-rich foods include animal blood, liver, lean meat, fish, poultry, etc. Although the iron content in egg yolk and rabbit meat is high, the human body can only absorb it3.

Generally speaking, the iron content and iron absorption rate of animal foods are higher than those of plant foods, which is also the main reason for the high incidence of anemia in poor areas where cereals are the main focus or vegetarians. Although the iron content of green leafy vegetables and fruits is lower than that of animal foods, it is rich in vitamin C and organic acids, which can promote iron absorption. Fresh tomatoes, celery, rape, citrus, bayberry, apricots, dates, sea buckthorn and other vegetables and fruits are high in vitamin C and iron.

Tryssoic acid in tea and vegetables, and oxalic acid in spinach can reduce the body's absorption of iron. Therefore, it is advisable to pay attention to the combination of meat and vegetables, mixed diets, and iron-fortified foods in the dietary structure to ensure adequate iron intake. So, when you buy vegetables and fruits, how can you tell which ones are richer in iron and which ones are lacking?

Iron-deficient leaves are yellow instead of green between the veins. Some are even white, and the leaf margins are scorched when iron deficiency is severe, but the leaf veins still maintain good green color, and iron deficiency in leafy vegetables can directly affect the content of food iron, while iron deficiency in fruits and vegetables and fruit trees not only shows iron deficiency symptoms in leaves, but also affects the edible quality of their fruits. Citrus is deficient in iron, its fruit becomes smaller and harder, dull in color, lack of juice, and sour in taste, bayberry is deficient in iron, and its fruit is thin, light in color, and the red pigment can not be fully developed, and the taste is not sweet.

Therefore, when you are shopping for fruits and vegetables, you must pay attention to the phenomenon of iron deficiency to ensure that the food contains enough iron and the food is delicious.

The highest iron content in animal foods is pork liver, with 25 mg of iron per 100 grams of pork liver, followed by fish, lean pork, beef, mutton, etc. Among plant foods, soybeans have the highest iron content, with 11 mg of iron per 100 grams of soybeans. Fresh vegetables with higher iron content are leeks, camellia, celery, etc.

Fruits such as peaches, bananas, and walnuts also contain more iron. The iron content of black fungus in other foods is quite high, with 185 mg of iron in 100 grams of black fungus, and there are also many in kelp, seaweed, and shiitake mushrooms. Both human milk and cow's milk contain low levels of iron, with 100 milligrams of iron in both human milk and cow's milk.

When choosing iron-rich foods, the absorption rate of iron should be taken into account in addition to the iron content. Iron is present in two forms with food, non-heme iron and heme iron. Non-heme iron is mainly found in plant foods, due to the influence of food components such as cellulose, oxalic acid, etc., the non-heme iron forms an iron complex and precipitates, hindering the absorption of iron, so the absorption rate of iron in plants is low, only 1%-7%; For example, the absorption rate of iron in rice is only 1%.

Heme iron is mainly found in animal foods, such as hemoglobin and myoglobin, which is not disturbed by other diets and has a high absorption rate, up to 10%-22%. For example, the absorption rate of iron in the liver is 22%. Therefore, iron supplementation is not only a matter of quantity, but more importantly, of quality.

The meat Nazhou class with iron hole staring high is as follows:

1. Animal livers, such as pig liver, chicken liver, sheep liver, duck liver, and foie gras, are rich in iron in the livers of these animals.

2. The whole blood of animals, such as pig blood, duck blood, and sheep blood, is also very rich in iron in the whole blood of these animals.

3. Animal meat, such as lean pork, lean beef, and lean mutton, also contains a lot of iron in the meat of these animals.

4. Vegetables, such as black fungus, pineapple, and celery, also contain a certain amount of iron in these vegetables.

The nutritional value of chicken and pork is relatively high, because the meat quality is not the same, so there are some differences in nutrition. For example, lean pork is rich in amino acids, as well as iron, calcium and other trace elements, and eating pork has the effect of strengthening the body. But chicken also has its own advantages, such as chicken fat content is relatively small, it is a low-fat diet, and it contains high-quality protein, and in terms of taste, chicken will be more delicate and delicious, so each has its own advantages.

100 grams of chicken food contains grams of water, proteins, fat, sugar, calories 111 kcal, calcium 11 mg, phosphorus 190 mg, iron mg, carotene 0, thiamine mg, riboflavin mg, niacin mg, ash grams.

1. Chicken has a high protein content, and it is easy to be absorbed and utilized by the human body, which has the effect of enhancing physical strength and strengthening the body. In addition, chicken contains ingredients such as fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin.

2. The content of potassium and sulfate amino acids in chicken is also very rich, so it can make up for the lack of beef and pork.

3. Chicken has more vitamin A content than other meats, and although it is worse than vegetables or liver in terms of quantity, its vitamin A content is much higher than that of beef and pork.

4. Chicken soup can effectively inhibit inflammation and excessive mucus production in the human body, help reduce nasal blockage and throat pain, as well as the number of coughs, so chicken soup can relieve the symptoms of colds and improve the body's immune function, this is because chicken soup can inhibit the production of mucous membranes.

Pork contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, niacin, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, magnesium, iron, zinc, and essential amino acids.

1. The protein contained in pork is mainly polymer myosin and myoglobin, which is a relatively stable soluble protein, easy to digest and absorb, and has high nutritional composition and edible value.

2. Pork is a high-energy and fatty meat food. It is important for providing energy for the body's physiological activities. Lipids are important components of cell protoplasm and nervous tissue, and phospholipids can also promote cholesterol transport in the body.

For health, fat has the function of maintaining the body's nutritional balance and fighting diseases and immunity.

3. Pork, like other animal meats, contains more calcium, magnesium, phosphorus, sodium, potassium, chlorine and other essential trace elements. Among them, calcium and phosphorus are nutrients for growing bones. Iron is not only indispensable for the synthesis of hemoglobin, but also the most important components of more than a dozen enzymes (such as cytochrome C, cytochrome oxidase, etc.) to maintain the normal life activities of the human body. Elements such as sodium and chloride can supplement the salt consumed by the organism, and are also the raw materials for the formation of gastric acid.

4. Pork contains more vitamin B group, especially vitamin B1. Lack of vitamin B1 can lead to beriberi, polyneuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfonamide poisoning.

If fat is needed, then pork with fat is high, if protein is needed, chicken is high, and if iron is needed, pork is lean.