Protein content of pork soup

Nowadays, with the continuous reform and innovation of social development, raw pork has become the key non-staple food in our daily life, which has the effects of nourishing yin and blood, strengthening the body, nourishing yin and moistening dryness, increasing muscle and caring skin. Raw pork is defined by modern society and generally comes from the meat products slaughtered by domestic pigs raised for six months to one year. Except Jews and Christians in the Middle East, parts of Asia, Africa and other places, it is taken by many countries in the world and is one of the most widely used meat products in the world. So, what is the protein content of raw pork?

Every 100g of raw pork contains 73g of calorific value (calories): 320B 1 nicotinic acid (mg): 37ca calcium (mg): 6 protein (g):17b2bitamin B2 (mg):. 18mg. : 1 carbohydrate (g): 0 VC vitamin c (mg): 0Ma manganese (mg): .01dietary fiber (g): 0 VE vitamin e (mg): 48Zn zinc (mg): 1.77 vitamin d (mg). 0.6 potassium (mg): 188 phosphorus (mg): 142 retinol dosage (mg): 57.6 sodium (mg): 76.8 selenium (mg): 6.87.

Nutritional value of pork

Among livestock and poultry meat, raw pork has the least protein content and the highest fat rate. Lean pork contains high protein, 29g of protein and 6g of human fat per100g. After stewing, the fat content of raw pork will continue to decrease. Raw pork is also rich in vitamin b2, which can make people feel more energetic. Raw pork can also produce oleic acid necessary for human body. Pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, pork, chicken chops, nourishing yin, stomach and spleen.

According to the above brief and detailed introduction of protein content in raw pork, you should know something about it now! Raw pork is nutritious and delicious, so the meat tastes delicious when cooked. Raw pork shows oleic acid, which is necessary for food and human body in protein. Raw pork can produce hemoglobin (organic chemical iron) and cysteamine acid, promote iron digestion and absorption, and improve iron deficiency anemia.