What nutrients does pig brain contain?

Pig brain is actually a common food ingredient in our lives. Many friends use pig brain to stew soup, believing that the nutrition of pig brain has many benefits to human brain cells. Pig brain is high in protein and fat, and is a good nutritional supplement. However, it should be noted that the cholesterol content in pig brain is very high, so it should not be consumed frequently.

Gastrodia elata stewed with pig brain

Material:

2 pig brains (120 grams), 30 grams of wild Gastrodia elata slices, 10 grams of longan, 20 grams of ginger slices, 20 grams of scallion knots, 600 grams of clear soup, 1/3 teaspoon of salt, 1/4 teaspoon of MSG, 1 teaspoon of cooking wine, and 1/4 teaspoon of pepper.

practice:

Remove blood and tendons from the pig brain, blanch it with water, put it into a steamer with gastrodia elata, longan, ginger slices, and scallion knots, add cooking wine and broth, put it in a steamer and heat it on high heat for 1 hour, season it, and serve it in the original pot.

Features

The soup is clear and delicious, the pig brain is white in color, tender in texture, and good for health.

Smoked pig brain

Material:

5 pig brains. Seasoning: 2000 grams of old soup, 150 grams of fine salt, 50 grams of MSG, 30 grams of sugar, 15 grams of sesame oil, 5 grams of soy sauce, 5 grams of rice vinegar, 3 grams of pepper, and 5 grams of minced garlic. The marinade ingredients include 15 grams of star anise, 10 grams of nutmeg, 50 grams of chicken oil, 10 grams of amomum, 10 grams of angelica, 10 grams of cinnamon, 5 grams of cloves, 5 grams of fennel, and 50 grams of fresh ginger. Smoking materials: 15 grams of tea leaves, 25 grams of sugar, and 100 grams of rice.

practice :

1. Soak the pig brain in clean water, remove the fascia and blood, and take it out for later use.

2. Put the pot on fire, add the old soup, put in the marinade bag, salt, MSG, and sugar and bring to a boil, then add the pig brain, marinate it in the marinade on low heat for 3 minutes, turn off the heat and simmer for another 8 minutes, take it out and set aside.

3. Take an iron pot, first sprinkle a layer of rice evenly on the bottom of the pot, then sprinkle tea leaves and sugar into the pot, then put an iron grate on it, put the pig brain on it, cover the pot tightly, and cook over high heat until thick smoke comes out of the pot, then remove from the heat.

4. After the smoke has dissipated, open the lid of the pot, take out the pig brain, brush it with sesame oil and place it on a plate. Pour the sauce made of soy sauce, rice vinegar, pepper and minced garlic on it and it is ready to eat.

Nutritional value of pig brain

Pig brain is rich in phospholipids and protein. It not only helps people increase their immunity and promote metabolism, but also helps people improve their thinking.

Secondly, the cholesterol content of pig brain is dozens of times that of pork. It is also rich in other nutrients such as iron, calcium, thiamine, riboflavin and ascorbic acid. Therefore, pig brain also has the effects and functions of benefiting the brain marrow, replenishing deficiency and calming the nerves. It can have a certain degree of therapeutic effect on symptoms of neurasthenia, dizziness, tinnitus, sequelae of concussion, etc. But everyone should note that although pig brain has such good effects and functions, it cannot be consumed in large quantities.

There is a popular saying among the people that "Eat brains to nourish the brain, and eating more pig brains is good for nourishing the brain." I believe everyone is familiar with this statement, because in daily life, many people of the older generation almost always tell us this. So is this statement true? Does pig brain really have rich nutritional value as everyone says?

In fact, pig brain does have rich nutritional value. Pig brain is rich in protein and fat, and also contains thiamine, riboflavin, ascorbic acid and a large amount of cholesterol. Among them, pig brain has the highest cholesterol content among foods. 100 grams of pig brain contains up to 3100 mg of cholesterol, which is 30 times the cholesterol content of pork.