Have you ever eaten braised pork with oil? It is a famous dish of the Han nationality with good color, aroma and taste, and is a signature dish of Zhejiang cuisine. After it is cooked, it has the distinctive characteristics of wrinkled skin, ruddy color, and tempting but not greasy. After eating it, people will remember the delicious taste for a long time. Braised pork with oil not only tastes attractive, but also has a very high nutritional value. If you want to know more, you can read my detailed introduction to the nutritional value of braised pork with oil below. Nutritional value of fat-free meat1. Nutritional characteristics of fat-free meat The fried pork will have beautiful wrinkles on the surface after it is cooked, and the fat and lean meat are perfectly layered. It melts in the mouth when eaten and is crispy but not greasy. It is stewed with bamboo shoots and eggs during the production process. It tastes particularly good and is a popular dish in the New Year's Eve dinner in Zhejiang Province. 2. The protein content of fat-free meat is high The main ingredient of braised pork with fat is carefully selected pork belly, which also contains a large amount of high-quality protein. Moreover, all of these proteins are complete proteins, containing a variety of essential amino acids for the human body. The proportions of these amino acids are close to the needs of the human body and are easily absorbed and utilized by the human body. They can effectively promote the body's metabolism and improve the functions of various organs. 3. The fat content of fat-free meat is high Fried pork is a dish with a particularly high nutritional value. Most of the nutritional value it contains is neutral fat and cholesterol. In particular, the main ingredient of this dish is pork belly, which is the part of pork with the highest fat content. Fat has two sides to the human body. It can both replenish energy for the body and induce obesity. Therefore, you should eat fried pork in moderation and not eat too much at one time. |
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