The nutritional value of pig head meat and the functions and effects of pig head meat

Pig head meat is made from the meat of the pig's head, and it tastes very good. But how many people know the nutritional value and functions of pig head meat? Let's take stock of it today.

Nutritional value of pork head

The high-quality protein and fatty acids provided by pork are essential to the human body. Pork can also provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia.

Pork head also contains iron, which can promote the production and function of red blood cells in human blood.

Pork head is the main dietary source of vitamins, especially lean pork is rich in vitamin B1.

Pork head also contains a lot of vitamin B2, which plays an important role in fat synthesis and decomposition.

The efficacy and function of pig head meat

1. Pig head meat can supplement protein and fatty acids

The high-quality protein and fatty acids provided by pork are essential to the human body. Pork can also provide heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia.

2. Pig head can nourish the kidney and yin

Pork is mild in nature and sweet in taste. It can moisten the intestines and stomach, produce body fluids, replenish kidney qi, and relieve heat and toxins. It is mainly used to treat damage to body fluids caused by fever, thirst and emaciation, kidney deficiency and weakness, postpartum anemia, dry cough, constipation, replenish deficiency, nourish yin, moisturize dryness, nourish liver yin, moisturize the skin, promote urination, and stop thirst.

3. Pig head meat can moisturize

Drinking pork soup can urgently replenish irritability, dry cough, constipation and dystocia caused by lack of body fluid.