The 6 parts of the pig body, the doctor recommends to eat less, including the large intestine, many people love to eat it at the top of the list
Pork has played an important role in Chinese food culture since ancient times. As early as the pre-Qin period, pork became the main component of ancient Chinese meat.
But at that time, pork was a good product that only monarchs were qualified to enjoy, and ordinary people had the opportunity to eat pork for celebration and enjoyment only on holidays.
Due to the influence of ancient Chinese food culture, pork accounts for the largest share of daily animal protein in China, becoming an overwhelmingly major source of meat, more than all other land animals.
There is a Chinese poet who has a Baogai head on top and a pig on the bottom. The Baogaitou is the door and the house, and the pig is the pig. Where there is a house, there is a pig, there is a home. In Chinese characters, pig, pig, shang, dolphin and pig all mean pig, which means different kinds. It can be seen that pigs play an important role in Chinese life.
China is the country with the largest pig raising and the largest pork consumption. Pork accounts for more than 60% of China's meat consumption structure and is highly dependent on pork. China's pork consumption accounts for 50% of the world's total pork consumption. According to relevant data, China's pork consumption has reached about 55.4 million tons in 2018.
01 There are four reasons why pork is favored by the Chinese people.
Meat aroma. Compared with beef, sheep and chicken, pork contains more fat, and fat is an important source of meat flavor.
There are many dishes. Yuan Mei commented on pork in the first part of the "Special Animal List": it is the most widely used in cooking and can be called the first part of various ingredients. The main dishes are essential.
Suitable for appetite. Pork is more in line with the greatest taste of the Han nationality, which directly affects the consumption of pork in the country.
Don't be angry. Pork doesn't get angry as easily as other meats. The proportion of saturated fat in pork is about one-third, and the most fatty acid is oleic acid, the fatty acid in olive oil, indicating good fat quality.
02 The nutritional value of pork.
Rich in high-quality protein
More than 80% of the protein in pork is high-quality protein and also contains all the amino acids needed by the human body. It is also a popular meat food in people's lives. Compared with other meat products, the demand is much higher and the price is closer to the common people. Affordable, easy to raise and low cost.
rich in iron
The iron content in pork is more in the human body. The human body must have iron in the process of blood production, and the function maintenance process also requires the participation of iron. Therefore, Chinese people often eat pork, which is good for physical and mental health and effectively prevents the occurrence of iron-deficiency anemia. Help improve anemia problems.
rich in vitamins
The vitamins in pork are an important source of vitamin supplements for the body, especially the content of vitamin B1, which ranks first among the favorite meat foods in China. It also contains more fat, which can replenish the energy needed by the body in time.
It can be seen that eating pork has many benefits for the human body, but not all parts of the pig can be eaten at will. Some parts are not only devoid of nutrients, but may also be harmful to health.
03 In the six parts of the pig, the doctor recommends to eat less, the large intestine ranks first, and many people like to eat it.
Sixth place pig nose.
There are also many ways to make pig nose, such as smoked pig nose and stewed pig nose. Because the pork nose is fatty but not greasy and chewy, it is also loved by many meat eaters. Pig nose is also an artifact.
But we all know that pigs are omnivores and grow in a messy environment. Pigs like to use their noses to arch all kinds of food. Although the pig nose is cleaned before eating, just in case.
Bacteria may also remain in the pig's nose. Eating too much pig nose will also increase the stimulation of the body to the blood vessels, making the blood sticky, which is not conducive to the discharge of toxins. Excessive use can also cause various vascular problems and affect health.
The fifth place is pork neck.
When eating pork neck meat, it is easy to remove the gray, yellow or dark red meat bumps, also known as meat dates, because these places contain a lot of bacteria and viruses, and if you eat them, you can easily get sick.
With a thyroid in the back of the throat, food can cause symptoms such as nausea, vomiting, and increased blood pressure. After people eat thyroid, excessive thyroxine will disturb the normal endocrine activities of the human body, causing a series of mental and neurological symptoms. At the same time, the normal metabolism of the human body will also be disturbed, resulting in various symptoms of poisoning, which can lead to death in severe cases.
The fourth pig lung.
Lungs are respiratory organs, there are many alveoli, and a lot of dust is inhaled and deposited in pig lungs. Whereas pigs live in a dusty environment, there will be more dust.
There are many parasites, viruses and bacteria in the dust, which will be inhaled into the lungs of pigs, and will enter the human body if the cleaning and disinfection are not in place.
The third place is pork liver.
Pig liver contains a lot of cholesterol. Two or two pig livers will make the human body consume more than 400 mg of cholesterol, while the human body only needs 300 mg of cholesterol per day.
Pig liver will also leave toxic substances in the process of detoxification, so eating pig liver is not only easy to exceed cholesterol, but also harmful to the body. If you eat too much, your life expectancy will be shortened.
Second place pig intestines.
The large intestine is where pig manure passes. There are indeed problems such as parasites and bacteria. Even some diseases can be transmitted through manure, and they will also exist in this place.
However, the role of the large intestine is mainly to help the human body transport metabolic wastes, that is, during the transportation of feces, there will inevitably be harmful substances remaining in the large intestine, and the inner wall of the large intestine is thick and difficult to completely eliminate these harmful substances.
Regular consumption will cause these harmful substances to enter the human body, increase the burden on the liver and affect health, so pig intestines should be eaten as little as possible.
The first pig tail.
Pig tails contain 33.5 grams of fat per 100 grams, which is similar to pork belly fat and is also a high-fat food. Excessive intake of fat can lead to excess energy and obesity, which in turn become risk factors for cardiovascular and cerebrovascular diseases.
For most people, the risks of consuming too much protein far outweigh the risks of not consuming enough protein. Pig tails are rich in protein. Take 100 grams as an example. Pig tails contain 17.8 grams of protein and 13.3 grams of eggs.
Therefore, the more pig tails you eat, the more protein you eat, the more calcium you lose, and the greater the probability of osteoporosis.
04 Extension-Which part of pork is the best ?
Tenderloin: is a lean meat attached to a large spare rib. There are no tendons in the meat and it is the most tender part of the pork. High moisture content, low fat content and small muscle fiber, suitable for cooking methods such as frying, frying, frying, and blasting.
Pork Belly: It is the meat of the elbow bone in the rib part. It is a layer of fat meat and a thin layer of meat is sandwiched. It is suitable for braised, stewed, and steamed pork.
Front leg meat: Also known as sandwich meat, it is located in the upper part of the front legs, half fat and half lean, with old muscles and strong water absorption, suitable for fillings and meatballs. This portion has a row of ribs, called short ribs, and is good for sweet and sour pork ribs or soups.
Front row meat: also known as upper brain meat, it is a piece of meat close to the neck, lean meat with fat, tender meat, suitable for rice noodles and stewed meat.