Minced pork

Minced pork  猪肉末 （zhū ròu mò）

Calories: 173kcal/100g
Nutritional Value: Improving anemia, nourishing the kidneys and Yin, strengthening bones
Not Suitable for: Obesity, high blood lipid levels, coronary heart disease, hypertension.
Introduction: Minced pork is made from removing the skin, fat, and bones from pork meat, and then chopping the lean meat into a paste. Depending on the chosen cut of pork, minced pork can be divided into three types: lean minced pork, fatty-lean minced pork, and fatty minced pork. Minced pork contains cysteine ​​and hemoglobin, which promote the absorption of iron in the body, making it effective for blood replenishment and improving complexion. It is also rich in iron, which is essential not only for the synthesis of hemoglobin but also for over a dozen crucial enzymes (such as cytochrome C, cytochrome oxidase, etc.) that maintain normal bodily functions. Fresh minced pork should have a vibrant red color and be elastic. If the minced pork appears dull or dark, it indicates it is not fresh. The proportion of fat and lean meat in minced pork should be appropriate; too much fat or too much lean meat is not ideal. You can choose minced pork with a fat-to-lean ratio that suits your taste preferences.