The difference between white meat and red meat_The difference between red meat and white meat

We often eat meat products in our daily life, including lamb, pork, beef and so on. Meat can generally be divided into white meat and red meat. White meat is fattier and softer, while red meat is firmer, less greasy, and chewier. Children prefer to eat red meat, while the elderly choose white meat because they have bad teeth and are more suitable for eating white meat. There are also differences in the nutritional content of white meat and red meat. Let us introduce them in detail below.

1.

Red meat refers to meat that appears red before cooking, specifically pork, beef, lamb, venison, rabbit, etc.

2.

White meat generally refers to fish, shrimp, shellfish, chicken, duck, goose, etc.

3.

Difference: The nutritional content is different. Red meat has higher saturated fat and cholesterol content than white meat, and relatively lower unsaturated fatty acid and protein content. The protein composition of white meat is closer to that of the human body, so white meat is a good source of high-quality protein. Red meat contains higher levels of minerals, especially iron, than white meat. It is also a good source of zinc and selenium. It also provides important vitamins such as B12, B6, and niacin.

4.

Things to note when eating meat: overcooking and stewing can cause cancer. Meat is very chewy and very challenging for teeth, so everyone pursues a well-cooked texture. Pressure cookers are often used to stew meat, and the meat can be soft and delicious in more than ten minutes. However, when meat is exposed to high temperatures of 200 to 300 degrees, some nutrients will undergo chemical development to generate aromatic amines, including 12 compounds, 9 of which are carcinogens.

5.

Frying pickled meat can cause cancer. Pickled meat contains nitrate, and frying it in oil can easily produce nitrosopyrrolidine, which can easily cause cancer. Therefore, when eating sausages, bacon and the like, do not fry them in oil. This type of food can be steamed or cooked thoroughly to allow the nitrosamines to evaporate along with the water vapor. Also, when cooking pickled or smoked foods, it is best to add some rice vinegar, which can not only decompose nitrites but also have a sterilization effect.

6.

Eating too much lean meat can cause spots on the body. People who are afraid of getting fat or hate greasy food do not like to eat fatty meat. They think lean meat is delicious, nutritious and not easy to make you fat, so they eat a lot of it. In fact, lean meat contains a high level of methionine, which will be broken down into homocysteine ​​by related enzymes, which can easily cause arteriosclerosis. Related experiments have confirmed that homocysteine ​​has a direct damaging effect on animal endothelial cells, leading to arteriosclerosis.

7.

Do not soak pork in hot water

Many people are accustomed to using hot water to soak and wash pork, which causes a large amount of nutrients in the pork to be lost. Pork is rich in protein, and the myosoluble protein in it has a low coagulation point and is easily soluble in water. In addition, certain components contained in muscle protein, once lost, will cause the taste of pork to deteriorate. It is recommended that you wash pork by rinsing it quickly with cold water.