The nutritional value of fried pork skin and the effects and functions of fried pork skin

Fried pork skin is a classic dish that many people like to eat. It is made by washing the pig skin, cutting it into strips or blocks, drying it, and then frying it in a pan until it turns golden brown. It is a home-cooked dish with a crispy and tender taste and an attractive aroma. Fried pork skin not only tastes attractive, but also has high nutritional value and certain health benefits. Below I will give a comprehensive introduction to its nutritional value, and also tell you what the effects and functions of pig skin are.

Nutritional value of fried pork skin

Fried pork skin is a high-protein nutritious food. Its protein content is higher than lean meat, and its carbohydrates are four times that of lean pork, but the fat content is not enough. The calories it produces are similar to those of lean pork, and fried pork skin also contains a large amount of collagen. When people eat fried pork skin, they can quickly absorb and utilize these nutrients, which can improve their quality and delay human aging.

The efficacy and function of fried pork skin

1. Nourish the skin

Fried pork skin is rich in collagen, which can be converted into gelatin. Gelatin has a reticular space structure, which can bind a large amount of water, increase cell physiological metabolism, and effectively improve the human body's physiological functions and the water storage capacity of skin tissue. Regular consumption will moisturize people's skin, keep people's skin hydrated, and effectively reduce the occurrence of wrinkles and premature skin aging.

2. Nourishing blood and activating blood circulation

Fried pork skin is not only rich in protein and fat, but also contains some sulfuric acid and vitamins. After these substances are absorbed by the human body, they can soften blood vessels, promote blood circulation, and improve the body's hematopoietic ability. Regular consumption can significantly increase the hemoglobin content in the human blood, increase platelet activity, and reduce thrombosis, thereby playing a significant role in nourishing and activating blood circulation.