What nutrients does meat contain, and what nutrients does meat contain

The nutrients contained in the meat of different animals are different.

But most of the meat still has fat. This is a common nutrient for all meats.

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.

Beef is rich in protein, fat, vitamin B group, niacin, calcium, phosphorus, iron, cholesterol and other components. It has the functions of strengthening muscles and bones, replenishing deficiency and nourishing blood, dissolving phlegm and quenching wind. It can also improve the body's ability to resist diseases, and is particularly suitable for people who grow and develop and recuperate after surgery and illness in supplementing blood loss and repairing tissues.

Chicken contains vitamin C, E, etc., the protein content is relatively high, there are many types, and the digestibility is high, it is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.

The nutritional content and value of meat are very high, and a reasonable combination of meat can better provide the human body with the nutrients and energy it needs.

It contains fat, carbohydrates, and minerals, meat also contains vitamins, and vitamin B group, vitamin A content is very rich, and finally meat also contains a lot of protein, and it is easy to be absorbed by the body, which is a high-quality protein.

However, although meat is rich in nutritional value, it is also necessary to eat more vegetables to achieve balanced nutrition.

1.Fat. The fat content of animal meat varies greatly depending on the degree of fat and lean weight and the part of the livestock.

The fat of the fat spring meat can reach more than 30%, if the lean mutton contains fat, the fat mutton can reach 35%; Lean pork contains fat, and fatty pork can reach. 2.Carbohydrates.

The carbohydrate content in livestock and poultry meat is very small, and it is generally widely present in animal tissues or tissue fluids in the form of free or binding.

The main form is glycogen. Muscles and liver are the main storage sites for glycogen. aa3.Minerals. The mineral mass fraction of livestock and poultry meat is lean meat contains more minerals than fatty tissue. aa4.Vitamin.

The vitamins in livestock and poultry meat are mostly concentrated in the liver, kidneys and other internal organs, and the B group is rich in vitamin A.

In contrast, the vitamin content of poultry meat is 1-6 times higher than that of animals, and it contains more vitamin A and vitamin protein.

Amino acids are close to the needs of the human body in terms of type and proportion, and are easy to digest and absorb, so the protein nutritional value of livestock and poultry meat is high, and it is an excellent protein with high utilization rate.

Lean meat refers to the parts of meat products such as pork and beef that have a relatively low fat content.

The protein content of this lean meat is very high, and eating some lean meat in moderation can provide essential amino acids for the body's metabolism, and can promote the absorption of iron, can promote the production of hemoglobin, and effectively improve iron deficiency anemia.

Lean meat also contains a large amount of vitamin B1 and vitamin B2, which can effectively nourish the nerves and play a role in relieving insomnia and dreams.

However, it should be noted that the dietary fiber of lean meat is relatively coarse, and it is not recommended to eat too much for some people with weak spleen and stomach.

Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fatty meat. Meat products contain protein is high-quality protein, which not only contains a comprehensive range of essential nitrogen acids, but also has an appropriate proportion, close to the protein of the human body, and is easy to digest and absorb.

The fat content in meat is about 10-30% on average, mainly various fatty acids and triglycerides. There are also small amounts of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories, such as 100 grams of fatty pork can provide 830 kcal.

Meat contains about 1% inorganic salt, and there is more lean meat, especially in the organs. For example, 100 grams of pork liver contains 25 mg of iron, and beef liver contains 5 mg.

1. The main nutrients of meat.

Meat is very nutritious, long-term consumption can make the body strong, not easy to get sick, rich in protein, fat, but also contains a small number of carbohydrates, very beneficial to the human body.

1.Beef is known as the health food with the highest nutritional value in meat, which is rich in nutrients, not only contains calcium, iron, vitamins, but also has low protein and fat content, which is a necessity for many fitness personnel.

2.Mutton is rich in protein, fat, vitamins to the human body has the effect of nourishing qi and blood, warming the kidneys, appetizing and strengthening strength, and is an indispensable delicacy for eating hot pot in winter.

3.Rabbit meat is different from other meats, not only contains rich protein and fat, but also contains maltose, glucose and other elements, rabbit meat has more water, meat quality is also more tender, easy to digest, is a must-eat delicacy for women.

4.Chicken is delicious, the meat is also relatively tender, it is a meat suitable for all ages, more suitable for many cooking methods, soup, cooking all kinds of dishes, more protein-rich eggs, eating chicken regularly, can resist the cold, lay a firm foundation for health.

5.Pork contains rich protein and fat, the pig's body is full of treasure, pig lungs have cough, hemostasis, pig trotters have the effect of beauty and beauty, pork is a high-quality protein, iron is the human blood in the production of red blood cells and the necessary elements for the maintenance of function, pork is also the main dietary vitamin, especially the rich content of vitamin B1 in fine pork, the use of pork as a food, can supplement rich protein and fatty acids, nourish yin and yang, of course, there will be pros and cons, obesity, higher blood lipids, People with high blood pressure should not be able to eat too much pork.

2. Precautions for eating meat.

1.Meat is not easy to eat too much, eating too much meat for a long time can lead to obesity, it is best to eat meat in lunch, and you can consume a small amount of milk and eggs for dinner to maintain adequate nutrition.

2.The meat is not easy to cut too small during the cooking process, it should be cut larger, stewed pork will release water-soluble nitrogen substances, and the broth will be very thick, so when cutting meat, it should be cut into large pieces, which will taste more delicious than cutting small pieces of meat.

3.When stir-frying meat, it is not easy to stir-fry with a fierce heat, and the meat pieces will become hard and not easy to rot when they are pre-heated, and lose the original taste of the meat.

4.Meat is the most nutritious when eaten in stew, and certain nutrients can be destroyed during the cooking process of meat food. The degree of nutrient loss varies depending on the cooking method.

Nutrients: Meat is rich in fat, protein, minerals and vitamins, with fewer carbohydrates than plant-based foods and no plant fiber. Note:

The composition of meat varies not only depending on the relative amount of fat and lean meat, but also depending on the animal species, age, fattening degree and the part taken. From a nutritional point of view, meat is not only rich in protein, fat, inorganic salts and vitamins, but also has high quality protein and is a high-quality protein.

It is rich in protein, various amino acids, high fat content, carbohydrates, etc., and eating too much daily will cause the problem of obesity, even if the meat has high nutritional value, it is not easy to eat too much.

Meat contains a lot of nutrients, so how to eat meat to be healthy?

In the case of meat, the main ones are protein and fat, both of which are very high in content, which is good for people's health.

Nutrients of meat:

1. Moisture: Moisture is the most abundant part of the meat dust, accounting for about 70%, so moisture has a great impact on meat quality.

2 Proteins:

The protein content of fresh meat is related to fat, but not as closely as fat and moisture. Myoglobulin is closely related to meat color, and both myoglobulin and hemoglobin have a greater impact on meat color. Collagen, elastin, and reticulin are all hard proteins, which make up connective tissue.

3 Lipids: Lipids can be divided into 3 parts: subcutaneous fat, perirenal fat, and intermuscular fat.

4。Non-protein nitrogenous compounds: creatine, hypoxantho, pyridine diphosphate, pyridine triphosphate, carnosine, etc.

5 Organic compounds that do not contain nitrogen.

6 Inorganics:

Sodium, potassium, magnesium, calcium, zinc, iron, copper, silver, aluminum, tin, lead, manganese, uranium, cobalt, etc., the most abundant potassium, followed by sodium. The amount of polyvalent metals magnesium, calcium, zinc, and iron is higher, and the content of other metals is less.

7 Volatile Components:

The aroma volatility of meat is a combination of complex organic compounds and complex sensations, smell and taste are important factors affecting flavor, and temperature and pH also directly affect flavor.

8 Vitamins:

Pigs are the best source of vitamin B vitamins.

9 Enzyme: Enzyme is a biological catalyst that participates in intracellular chemical reactions and is found in various tissues and organs, enzyme is a protein, even myosin which is also a structural protein and has the effect of pyridine triphosphate nucleotide. There are a total of enzymes in meat, such as phosphorylase, glucosidase, phosphoglucose highase, phosphohexaisomerase, phosphohexokinase, triose phosphate isomerase, phosphoglyceraldehyde dehydrogenase, phosphoglycerate mutase, dilute alcoholase, pyruvate phosphokinase, lactate dehydrogenase, etc., and cytochrome series include succinate dehydrogenase, cytochrome oxidase, etc.

Meat contains minerals such as sodium, potassium, and phosphorus, as well as rich proteins, fats, vitamins, amino acids, and other nutrients.

There are many types of meat, such as pork, beef, chicken, mutton, etc., and the nutrient content of different types of meat varies.

How to cook meat:

When cooking meat, there is often a phenomenon that cooked meat is still very hard, especially frozen meat, the taste is particularly poor, here are a few tricks to teach you, easy to get!

1. Starch method: After the meat slices are cut, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry it in the pot, which can make the meat tender and not greasy in the mouth.

2. Beer method: The meat slices are mixed with beer and dry starch to adjust the paste and hang the slurry, and the fried meat slices are tender and refreshing.

3. Egg white method: add an appropriate amount of egg white to the meat slices, stir well, and let it stand for 30 minutes before frying, which can make the meat tender and smooth.

4. Cooking oil method: When frying shredded beef, add seasoning to the shredded meat first, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes and then put it in the pot to make the meat tender.

5. Brine method: thaw the frozen meat with high-concentration brine, and the meat will be tender after the dish is cooked.

6. Mustard method: When boiling beef, you can evenly coat the mustard on the beef the night before, and wash it with water before cooking, so that the beef is easy to cook and the meat is tender.

7. Soda method: Soak the cut beef slices in baking soda solution and then fry them to make the meat soft.

The nutritional content of meat can vary depending on the species, age, part of the animal, and the degree of fatness. The content of protein is generally 10-20%, of which the content of internal organs such as liver is higher, up to more than 21%, followed by lean meat, the content is about 17%, of which beef is higher, up to, the content of fatty meat is lower, such as fatty pork only, meat protein is composed of 9 base acids, close to the needs of human tissues.

Therefore, the physiological value is higher and it is called complete protein or high-quality protein. In terms of amino acid composition, except for phenylalanine and methionine, which are slightly lower than the ratio of human needs, the rest are sufficient. In addition, meat also contains nitrogenous extracts that are soluble in water, including non-protein nitrogenous extractables such as myosinogen, carnosine, creatine, creatinine, purine base, urea, and amino acids, which are the main ones for the umami taste of broth.

Cooking tips for pork

1. Pork should not be soaked in water for a long time;

2. Pork should be cut obliquely, the meat quality of pork is relatively fine, the tendon is less, and the oblique cut can make it not broken, and it will not be stuffed when eaten;

3. Pork is generally cleaned with cold water, not hot water, which will pyrolyze the myolytic protein in pork and affect the taste of eating;

4. There are sometimes parasites in pork, and when eaten raw or incomplete, there may be parasitic tapeworms in the liver or brain, so pork should be cooked;

5. It is not advisable to drink a large amount of tea after eating pork, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and affects digestion.

The above content refers to Encyclopedia - Pork.

Encyclopedia - meat.