1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of Pork Bone Meat

Pork bones are the bones of porcine pigs. We often eat pork ribs, leg bones, pork ribs, fan bones, pork neck bones, pork tail bones, pork spine, etc.

nutritional value

In addition to protein, fat and vitamins, pork bone meat also contains a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Pork bones have high nutritional value, and have the effects of nourishing yin and strengthening yang, nourishing essence and nourishing blood. Boil the soup and put onions and some corresponding seasonings. After cooking, it is very delicious and nutritious.

Edible effect

1. In addition to protein, fat, and vitamins, pork bones also contain a large amount of calcium phosphate, collagen, and bone mucin.

2. Collagen contained in bone broth can enhance the body's ability to make blood cells. Therefore, for middle-aged and elderly people, drinking bone broth for conditioning can slow down the aging of bones; similarly, bone broth can also benefit the bone growth of teenagers.

For people

suitable for majority of the people. It is more suitable for middle-aged and elderly people and young people.

Taboo crowd

Do not eat during cold and fever, and those with acute enteritis infection; should not drink pork ribs soup in the early stage of fracture (1 to 2 weeks), eat a small amount in the middle stage, and drink it in the later stage to achieve a good therapeutic effect.

Buying skills

1. Pick it up and smell it first, and take a nose to smell if there is any strange smell, because fresh meat does not have any smell, just a little meaty smell.

2. Look at the color. If the bone is a little white and there is no blood, it is not fresh.

3. It is sticky to the touch, and if it is sticky, it is not fresh.

4. Press the bone with your finger. If you press hard, the meat on the bone can quickly return to its original state. If it becomes soft, the meat quality is not good; then touch the surface of the bone with your hand, the surface is a little dry or slightly moist and not sticky. . Not fresh if sticky. The flesh feels tight to the touch. 

Nutrition Facts List of Pork Bone Meat

[Nutrition content per 100g]

basic nutrition

Energy 277 kcal

Protein 15.47 g

Fat 23.4 g

carbohydrate grams

Crude fiber grams

lipids

Monounsaturated Fatty Acids 8.542 g

Polyunsaturated Fatty Acids 3.953 g

Polyunsaturated fatty acids as a percentage of total fatty acids 19.5 %

Trans Fatty Acids 0.222 g

Trans fatty acids as a percentage of total fatty acids 1.1 %

Cholesterol 80 mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 15 mg

Magnesium 16 mg

Sodium 81 mg

Potassium 242 mg

Phosphorus 141 mg

Sulfur 139.417 mg

Chlorine 124.902 mg

Iron 0.91 mg

Iodine mcg

Zinc 2.5 mg

Selenium 22 mcg

Copper 0.08 mg

Manganese 0.01 mg

Fluorine micrograms

vitamins

Vitamin A mcg

Vitamin C mg

Vitamin D 2.275 mcg

Vitamin E 0.37 mg

Vitamin K mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.319 mg

Vitamin B2 (riboflavin) 0.251 mg

Vitamin B3 (niacin) 4.662 mg

Vitamin B4 (choline) 59.7 mg

Vitamin B5 (pantothenic acid) 0.625 mg

Vitamin B6 0.574 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) mcg

Vitamin B12 0.38 mcg

Vitamin B14 (Betaine) 2.2 mg

amino acid

Leucine 1318 mg

Methionine 426 mg

Threonine 695 mg

Lysine 1435 mg

Tryptophan 163 mg

Valine 809 mg

Histidine 668 mg

Isoleucine 761 mg

Phenylalanine 650 mg