The nutritional value of pig scalp The therapeutic value of pig scalp

Have you ever eaten pig skin? It is a meat ingredient with a particularly high protein content. It is the skin of the pig's head. It is very tough and tastes tempting after being cooked. It can be boiled or braised and eaten. It can supplement the human body with a variety of beneficial nutrients. So how high is the nutritional value of pig skin? What nutrients can people absorb from eating pig skin?

Nutritional value of pig skin

1. Nutritional components of pig skin

Pig scalp is rich in nutrients. It not only contains protein and fat that are beneficial to the human body, but also contains a large amount of collagen extract and some thiamine and riboflavin. In addition, carbohydrates, vitamins, dietary fiber, cholesterol, and trace elements such as potassium, iron and zinc are also the most important existences in pig scalp. People usually eat pig scalp to meet the body's needs for a variety of different nutrients.

2. The therapeutic value of pig scalp

Pig scalp not only contains a variety of nutrients necessary for the human body, it also has certain therapeutic effects. It tastes sweet and cool in nature, can nourish yin and replenish deficiency, and can nourish blood and qi. It can usually be used as an auxiliary treatment for human heartburn, sore throat, anemia and various bleeding diseases. The therapeutic effect is particularly obvious.

3. Pig scalp has a high collagen content

Pig scalp contains a large amount of depigmented protein, which can directly act on human skin. It can be converted into gelatin during the cooking process and absorbed and utilized by the human body. It can combine with a large amount of digestible hair, accelerate the regeneration and metabolism of skin cells, regulate the physiological functions of human skin, improve the skin's water storage capacity, and make people's skin cells hydrated. Eating pig scalp can make the skin tender, nourish the skin, inhibit the formation of wrinkles, and delay skin aging.