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【豬不同部位的營養價值】
豬肉是我們其中一種常見的動物性蛋白質來源的，但大家對豬肉的認識又有多少呢？
除蛋白質外，豬肉亦富含維生素B1，有助消除疲勞和舒緩焦慮情緒。後腿肉、腱子肉和大里肌的瘦肉含量較高，有助肌肉生成，尤其適合減脂期食用。豬耳、胛心肉和五花肉則含豐富膠質，有助皮膚回復彈性；五花肉的反式脂肪較高，不建議經常食用！
豬肉的建議烹煮方式：
🔸延長維生素B在體內停留的時間 ➡️ 加入大蒜，洋蔥和青葱炒
🔸清胃生津，降火 ➡️ 加入北芪和紅棗烹煮
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【Nutritional Value Of Different Parts Of Pig】
Pork is one of our common sources of animal protein, but how much do you know about pork?
In addition to protein, pork is also rich in vitamin B1, which can help eliminate fatigue and relieve anxiety. Hind leg meat, tendon meat and thigh muscle have a higher lean meat content, which can help muscle formation and is particularly suitable during the fat loss period. Pig ears, heart and pork belly are rich in colloid, which promotes skin elasticity. Pork belly is high in trans fat, so regular consumption is not recommended!
Recommended cooking methods:
🔸Prolong the time that vitamin B stays in the body ➡️ Stir fry with garlic, onions and green onions
🔸Clear the stomach, promote fluid production, and reduce internal heat ➡️ Add astragalus root and red dates in the cooking
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