Lean pork fat content

I guess when people eat meat, they don’t like to eat pork fat, but prefer to eat lean pork. Because in the eyes of many people, pork fat is rich in fat, eating too much can easily make people gain weight, and pork fat also tastes very greasy. However, lean meat is also a meat product and contains a certain amount of fat. So how much fat is there in lean meat?

Can eating lean meat make you fat? Lean meat contains hidden fat

In the eyes of women, "fat" means gaining weight, so many girls only eat lean meat at the table. But did you know that the fat contained in lean meat is hidden fat, and the fat content in lean meat is generally between 0.4% and 30%. In addition to the misunderstanding of lean meat, there are many nutritional misconceptions in life that confuse people. I wonder if you have been fooled?

Lean meat does not contain fat; only vegetables with tendons contain dietary fiber; non-salty foods do not contain salt; food fades because it is dyed.

In life, we are used to judging a food by “looking”, “smelling” and “tasting”, but did you know that the judgments made by these methods can also be wrong? 7 confusing nutritional misconceptions, have you fallen for them?

Lean meat contains no fat

Many people give up "fat meat" and choose "lean meat" because they are worried about obesity or high blood lipids. In their eyes, lean meat does not contain fat and they can eat it without any scruples. In fact, the fat on the table can be divided into visible fat and hidden fat.

The fat contained in lean meat is hidden fat. The fat content in lean meat varies greatly, generally ranging from 0.4% to 30%. This is because the fat content in animal muscles varies greatly depending on the animal species, part of the body, and age. For example, according to the "Chinese Food Composition Table", the fat content of pure lean pork is 6.2%.

Only vegetables with "tendons" contain dietary fiber

When it comes to foods rich in dietary fiber, people often think of celery stalks and cabbage stalks first, which are rich in vegetable fibers and have a rough texture. In fact, every plant cell has a cell wall, and the main components of the cell wall are cellulose, hemicellulose and pectin, all of which are dietary fiber.

Vegetable tendons are not the only source of fiber in vegetables, and foods without tendons are likely to be higher in fiber. For example, sweet potatoes and edamame do not contain gluten, but their dietary fiber content is much higher than that of cabbage, which contains gluten.

Foods without saltiness do not contain salt

Many people think that eating less salt means eating less salty foods. However, salt is composed of sodium chloride, and sodium also exists in various chemical forms. There are many foods that do not taste salty, but actually contain a lot of sodium or salt, such as white bread, cakes, biscuits, jelly, etc. Processed foods such as cured meats, sausages, and salted fish contain more salt. Therefore, when purchasing processed foods, pay attention to the labels and try to choose those with low sodium content.

Milky white soup is more nutritious

Many people believe that white represents protein, and therefore milky white soup is the most nutritious, but this is not the case. The milky white color is just an emulsification phenomenon formed by fat droplets evenly distributed in water. Generally speaking, the higher the fat content, the easier it is for the soup to cook into a milky white color. Whether it can be cooked into milk soup has little to do with the nutritional value of the soup.