(1) Nutritional effect of meat
Around us, there are not many people who don’t have meat at all when eating, and there are countless other people who eat meat every day. All kinds of lean meat contain very close nutrients, about 20% of protein, 1% to 15% of fat, and 1% of inorganic salt. The heat energy provided by various kinds of meat varies greatly depending on the amount of fat. In general, pork, mutton, and beef have higher saturated fats, and poultry meat, fish, and rabbit meat have higher unsaturated fatty acids.
Meat is particularly rich in inorganic salts, especially iron, phosphorus, sodium, potassium, etc., but less calcium. Lean meat is also a good source of vitamin B1 vitamin B2, vitamin B12, and vitamin PP, among which lean pork contains particularly high vitamin B1.
(2) The therapeutic effect of garlic
Garlic is rich in carbohydrates, protein, phosphorus, and vitamin B. And niacin. According to nutritionist research, the content of trace element selenium in fresh garlic is the highest in vegetables, which is about 0.276 micrograms per gram of garlic, while that of ordinary vegetables is only 0.01 micrograms/gram. Selenium has antioxidant and anti-cancer effects.
The unique spicy smell of garlic can relieve the smell of meat and fish and increase appetite. It is an indispensable seasoning in cooking. Some dishes, such as roasted eggplant, fried beans, fried leeks, spicy tofu, fish fragrant pork, fried liver, sweet and sour pork, braised fish, salad, etc., do not add garlic flavor is not correct. Some local dishes, such as Shaanxi jelly, fermented skin, Beijing enema, do not taste without garlic. Mutton steamed mutton, mutton and so on can not do without sugar garlic. Although southerners do not like to eat garlic, garlic is still used when cooking greens, and garlic burned pork ribs has a special flavor.
At present, garlic is not only widely used as an important food and medicine for prevention and treatment of diseases, but also has been refined into antibacterial and anti-inflammatory medicines and health products.
(3) eat meat without adding half of garlic nutrition
There is a saying among the people saying: "If you eat meat without garlic, your nutrition will be reduced by half." This is not only to say that adding garlic when eating meat can increase the taste and appetite, but also because garlic can make the nutrition in the meat more absorbed by the body. It is scientifically reasonable.
According to experiments, meat foods, especially lean meat, are rich in vitamin B1, and vitamin B1 stays in the human body for a very short period of time. If the body is too late to absorb it, vitamin B1 will be excreted in the urine.
The garlic contains a unique alliin and garlic enzyme, and after contact with vitamin B1, allicin is produced. The vitamin B1 in the meat binds with allicin to form a stable garlic thiamine, which increases the vitamin B1 content. 4 to 6 times. Not only this, garlic thiamine can also prolong the residence time of vitamin B1 in the human body, increase the absorption rate of vitamin B1 in the gastrointestinal tract and the utilization rate in the body, and has a very important role in eliminating body fatigue and enhancing physical fitness.
Therefore, in the daily diet, eating some garlic properly when eating meat, can not only remove odors, but also promote blood circulation, eliminate fatigue, maintain acid-base balance in the body, to achieve a multiplier effect of nutrition.
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