Beef tenderloin 牛里脊 （niú Lǐ Jǐ ）
Calories: 136kcal/100g
Nutritional Value: Promote rehabilitation, Weight loss, Delay aging
Not Suitable for: Liver disease, Kidney disease, High cholesterol, High fat
Introduction: Beef tenderloin, including “sirloin” and “filet,” is a tender and lean meat cut from the back of the cow. It has a high protein content and low fat content, making it delicious and popular, earning it the nickname “the pride of meats.” Beef tenderloin is a nutritionally rich meat, abundant in protein, which helps strengthen muscles and maintain overall health. It is also rich in vitamins B6 and folate, among other B vitamins, which support the normal functioning of the nervous and immune systems. Additionally, beef tenderloin contains minerals such as iron, zinc, and potassium, which contribute to healthy bones and muscle function. When purchasing beef, it is important to note that fresh beef should have a glossy appearance with a slightly darker, uniform red color, while the fat should be white or pale yellow. The surface should be slightly dry or have a dried film, not sticky, with good elasticity and a fresh meat aroma. Older beef appears dark red with a coarse texture, while tender beef has a lighter red color, a firm yet fine texture, and good elasticity.