The 5 most nourishing meat foods in winter

1. Lamb: The most nutritious meat
Mutton can help to strengthen the yang, replenish the essence and blood, and treat lung deficiency. It is very beneficial for patients with asthma, bronchitis, lung disease and cold. It can also nourish the kidneys and strengthen yang, replenish deficiency and resist cold, and strengthen the body. It is a nourishing food therapy treasure in winter. But it should be noted that mutton is warm in nature and is not suitable for everyone. People with yin deficiency, excessive fire, cough with sputum, indigestion, arthritis, eczema and fever should avoid eating it. 2. Fish and shrimp: the meat with the most trace elements

Fish and shrimp are extremely rich in trace elements, including calcium, aluminum, iron, manganese, copper, cobalt, nickel, zinc, iodine, chlorine, sulfur, etc., all of which are necessary for the human body. Although aquatic products are rich in nutrients, it is not advisable to eat too much. Affected by marine pollution, aquatic products often contain toxins and harmful substances. Excessive consumption can easily damage the spleen and stomach and cause gastrointestinal diseases. 3. Beef: The Strongest Meat

Beef is most suitable for people who are physically weak and mentally retarded. The amino acid composition of beef protein is closer to the needs of the human body than pork, which can improve the body's disease-resistant ability and is especially suitable for people who are growing and developing and recuperating after surgery or illness in terms of supplementing blood loss and repairing tissues. However, beef muscle fibers are rough and difficult to digest, and they contain high cholesterol and fat. Therefore, the elderly, young children and people with weak digestion should not eat too much beef. 4. Chicken: The meat with the least fat
The chicken mentioned here refers to skinless chicken, because the fat of chicken is almost all in the skin. Every 100 grams of skinless chicken contains 24 grams of protein and only 0.7 grams of fat. Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and other symptoms. 5. Pork: The meat with the most iron

There is a big difference between fat and lean pork. Fat meat has a high fat content and a low protein content. Eating too much can easily lead to diseases such as hyperlipidemia and obesity. Most of the protein is concentrated in lean meat, and lean meat also contains hemoglobin, which can supplement iron and prevent anemia. The hemoglobin in meat is better absorbed than that in plants, so eating lean meat is more effective in supplementing iron than eating vegetables.
Because pork has softer fiber tissue and contains a large amount of intramuscular fat, it is easier to digest and absorb than beef. Traditional Chinese medicine believes that eating more lean pork can nourish yin and moisten dryness, and has a certain therapeutic effect on diseases such as heat disease, loss of body fluid, dry cough, and constipation.

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