Nutrition of braised pork with plum vegetables

Dried prunes mainly contain 0. 15% amino acids, 0.34% total sugar and 0.25% total nitrogen. Every100g contains 250mg of calcium, 3 1 mg of phosphorus, 3. 1 mg of iron, 0.04mg of vitamin B, and also contains carotene and magnesium.

1. The amino acids produced by protein decomposition of dried prunes have unique fragrance and delicious taste, which can not only stimulate appetite, but also nourish.

2. The content of carotene and magnesium in dried plums is particularly prominent. Its sweet taste can stimulate appetite, relieve qi and relieve fatigue.

efficacy

Dried plums have the effects of relieving summer heat, promoting digestion, promoting fluid production, quenching thirst, stimulating appetite and cleaning internal organs, and are suitable for anorexia, abdominal distension and dyspepsia.

1. appetite

The dried plum sauce is brown, has a unique flavor of dried vegetables, tastes sweet, can stimulate appetite and relieve qi stagnation, is suitable for people with anorexia, and can be used for steaming, oil stewing and soup making.

Promote digestion

Pickled prunes have a unique taste, which can stimulate the secretion of gastric juice, improve the activity of digestive enzymes, promote gastric peristalsis and facilitate the digestion of food.

3. Benefiting blood and promoting fluid production

Dried plums are sweet and cool, with mellow fragrance. Eating them can relieve summer heat, clear away dirty, benefit blood and promote fluid production.

Make up for the lack of work

Among pickled vegetables, dried plum is rich in nutrients, especially carotene and magnesium, which can make up for fatigue and is suitable for people who are tired.

Pork contains high-quality protein, dietary fiber, fat, cholesterol, thiamine, vitamin B2, nicotinic acid, vitamin C, vitamin E, vitamin A, carotene, potassium, phosphorus, calcium, sodium, selenium, magnesium, iron, zinc and essential amino acids.

1. protein in pork is mainly high molecular myosin and myoglobin, which is a relatively stable soluble protein with high price, easy digestion and absorption, and high nutritional components and edible value.

2. Pork is a kind of meat food with high energy and fat. It is an important energy source for human physiological activities. Lipids are important components of cell protoplasm and nerve tissue, among which phospholipids can also promote the transport of cholesterol in the body. For health, fat has the functions of maintaining nutritional balance, disease resistance and immunity.

Like other animal meat, pork contains more essential trace elements, such as calcium, magnesium, phosphorus, sodium, potassium and chlorine. Among them, calcium and phosphorus are nutrients for long bones. Iron is not only an indispensable substance for hemoglobin synthesis, but also the most important component of more than a dozen enzymes (such as cytochrome C and cytochrome oxidase). ) to maintain normal human life activities. Sodium, chlorine and other elements can supplement the salt consumed by the body and are also raw materials for generating gastric acid.

Pork contains a variety of B vitamins, especially vitamin B 1. Without vitamin B 1, people will suffer from beriberi, polyneuritis, anorexia, vomiting, beriberi heart disease, myocardial edema and sulfanilamide poisoning.