Animal meat is a source of protein and is mainly divided into two categories: red meat and white meat. The nutritional value of the two is slightly different. Generally speaking, it is classified according to the color of raw meat.

Poultry is considered white meat, but the color of duck meat is obviously redder than chicken meat. Some people think it should be red. There is also a saying that chicken legs are redder than chicken breasts, so chicken breasts are white meat and chicken legs are red meat. Is this kind of concept correct?

The nutritional value difference

The color of duck and tulip is red because of the more iron content; chicken brisket is low in fat and rich in group B, and chicken leg meat contains more iron.

Lin Fengbei, a nutritionist at Taoyuan Zhongli Tiansheng Hospital, said that the color of duck and roe is redder than chicken meat, mainly because the iron content is richer, so the color is darker, but it still belongs to white meat; while the color of chicken breast and chicken legs is not very similar, they both belong to white meat, but the nutritional value of the two is slightly different.

Lin Fengbei pointed out that chicken brisket is rich in vitamin B group and has low fat content. It only contains 2.1 grams of fat per 100 grams, and the content of cholesterol is also low. People who want to control their heat or cholesterol can choose chicken brisket; chicken brisket is more chicken brisket, which contains more iron, lacquer, vitamins B2, B12, leaf acid and fat. If you need to replenish iron and want to eat white meat, chicken shank and duck meat will be a good choice, which can improve iron deficiency blood.

It is recommended that

The hot and tart sterol are the highest in the

; do not eat chicken skin or chicken butt.

Lin Fengbei said that chicken, duck, turtle and other meats are the main sources of protein in our diet. The fat is mainly fatty and fatty acids, and the heat is slightly lower than that of domestic animals. However, among poultry meat, duck meat has the highest heat and calcification. Those who want to reduce fat or have high calcification can choose chicken and calcification.

Although it is healthier to take white meat, it is also necessary to pay attention to eating less in some parts. Lin Fanbei pointed out that according to the Food and Drug Administration-Food Nutritional Ingredient Database, every 100 grams is used as a comparison. The fat content of chicken skin is higher than that of other parts, with a heat of 442 calories, and the chicken butt has 452 calories. It is recommended that chicken skin and chicken butt be avoided.

If you have the need for heat control, muscle building and fat loss, it is recommended to choose a part with a lower heat, or take it after peeling, so that you will not consume too much heat and reduce your body burden. It is recommended that areas with lower heat levels such as the inner stomach of the chicken, 109 calories per 100 grams, and 121 calories for the chicken breast.

As for what are the internal organs of poultry that can be eaten? Lin Peibei suggested that you can choose the "chicken gizzard" of chicken stomach. Each 100 grams of fat is only 2 grams, and the heat is only 89 calories; the chicken liver is 3.5 grams of fat, and the heat is 111 calories per 100 grams; the chicken heart is 14.8 grams of fat, and the heat is 190 calories per 100 grams of duck, and the fat is 3.9 grams of fat, and the heat is 94 calories. These internal organs are places that can be eaten, but do not overdose and people with cardiovascular diseases, high levels of pain, and high uric acid should be eaten less.

Cooking method:

Remove fat meat and chicken skin before cooking, and replace frying with boiling, boiling and steaming.

In addition to the important part selection, you should not be careless in the cooking method. Lin Fanbei said that there are many ways to cook meat, such as stir-frying, frying, frying, roasting, steaming, etc. When cooking, it is best to cook, boiling, steaming, etc., and the flavor should be light. Frying, roasting and other methods are not suitable, and you may even suffer from cancer in the long run. When cooking, you can first remove the fat meat and chicken skins of the meat.

The National Health Administration recommends that you eat a palm of beanfish and egg meat for each meal. One portion of beanfish and egg meat contains 7 grams of protein, and the weight of one portion of chicken muscle, chicken breast, brisket, and thigh leg meat is about 30 grams; the weight of one portion of chicken wings, chicken steaks and peach duck breast is about 40 grams.

Lin Fengbei reminds that the nutritional ingredients and values of various types of meat are different, but remember to have a balanced nutrition. As long as possible, do not prefer the types of meat, and take them appropriately and adjust them according to your own needs. This is the best way to health.