Is ribs the highest nutritional value among pigs? Why?

Pork ribs have high nutritional value and are often used to make soup, which is very popular with diners. Spareribs are rich in protein, fat, vitamins, calcium phosphate and collagen, which can nourish yin and strengthen yang, nourish essence and promote blood circulation, provide calcium necessary for human physiological activities and maintain bone health. Suitable for people with deficiency of both qi and blood and damp-heat in spleen and stomach. Rib refers to the ribs and vertebrae left after the meat of pigs, cows, sheep and other animals is removed, leaving only a small amount of meat on them.

Eating ribs is still very good for our health. First of all, ribs have a strong tonic effect, mainly because eating ribs can help us have tonic effect. In fact, whether you choose to eat sauce ribs, sparerib soup, or braise in soy sauce or stir-fry, you can all play a role in tonifying the middle. Eating ribs can help us nourish the spleen and stomach, so eating ribs reasonably can help us protect the spleen and stomach. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine which can promote iron absorption, and can improve iron deficiency anemia. Besides protein, fat and vitamins, pork ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

Pork chop refers to the ribs near the abdomen in the abdominal cavity of pigs. Pork chops are thick and have white cartilage. Pork chops are thick and rich in fat, and the meat quality is the most tender of all ribs. They are suitable for all kinds of cooking methods and tastes, but they are a little greasy. Zipai is the joint of tenderloin and back, mainly sliced meat. In addition to increasing the weight to make the area of meat slices appear larger, frying will also increase the unique aroma of big bones, which is also the characteristic of fried steak. Press the ribs with your fingers. With a hard press, the meat on the ribs can quickly return to its original state. If it collapses, the meat quality will be worse. Touch the surface of the ribs with your hands. The surface is slightly dry or wet and non-sticky. When your hands are sticky, they are not fresh ribs.

For most of us, ribs are actually edible. As the most common meat food in our daily life, there is actually no taboo. Besides protein, fat and vitamins, ribs also contain a lot of nutrients. Especially suitable for young children or the elderly. It can help us to supplement the calcium we need.