With the end of the Lunar New Year holiday, people at the station and the airport can see the various local specialties carrying large bags in their hands. It is very suitable for them to eat or to send people. However, when we carefully examine these authentic souvenirs, apart from delicious food, it is not difficult to find that many of them are not as healthy as we think. If we do not pay attention during cooking and preservation, it will probably bring us body. Some burden. Although the specialty products are good, but what nutrients are inside, how to preserve them, and how to eat them in order to eat more healthy, these problems are not clear to everyone.
Bacon is high in fat and sodium
Meat foods are often air-dried, smoked, or vacuum-packed for ease of carrying and storage. For example, the specialty food bacon in Hunan and Sichuan has been very popular in the country in recent years. There are also processed salted vacuum-packed foods such as Nanjing Salted Duck, Dezhou Chicken, Pingyao Sauce, etc. This is also a specialty that people often use to present gifts to relatives and friends after the holiday.
Although these meat specialties have different tastes and have a strong hometown taste, these foods are actually not suitable for many patients suffering from chronic diseases such as high blood fat and high blood pressure from the perspective of nutrition and health.
Meat products often have very high fat content. Taking bacon as an example, the fat content of 100 grams of bacon is as high as 50%, and it contains 123 milligrams of cholesterol per 100 grams, which is 50% higher than fresh meat. Saturated fat and cholesterol are the “risk factors†that lead to high blood lipids. Second, these meats have a lot of nutrients during the production process. In the production process, many vitamins and trace elements in meat are greatly lost, and the contents of B vitamins, niacin, and vitamin C are almost zero. Finally, as a common problem in some processed meats, these foods have a high sodium content. In order to achieve a better taste, these foods tend to add more salt during processing. The sodium content of 100 grams of bacon is nearly 800 milligrams, more than ten times the average amount of pork in general. Salt intake will also increase when bacon is consumed, and people with higher blood pressure may be affected.
Bacon is boiled before boiling.
Bacon has high fat and salt content, making many people with high blood fat can only look "meat" sigh. In fact, no matter what kind of food, as long as the control of the amount of intake, there will be no great impact on health, we can do some articles on cooking methods and daily intake.
First, when bacon is eaten, the bacon can be boiled and steamed, allowing the water to slowly infiltrate into the meat. In doing so, on the one hand, the dried bacon can be moistened, and on the other hand, excess salt on the bacon can be removed.
Second, when eating bacon, do not eat it with dry, oily foods, and dumplings containing glutinous rice. This is not conducive to digestion. Can be more with vegetables, because the vitamins in vegetables help eliminate nitrite in bacon, but also play an antioxidant role.
Third, because bacon has used a lot of salt at the time of production, it is best not to put salt when cooking, so that you can control the intake of salt during a meal. If you have other dishes with fried bacon, you can fry the bacon for a while and add it to the vegetables. This can also serve to season the vegetables.
Canthaxanthin powder is known mainly as the natural pigment of the orange-yellow Chanterelle mushroom, but also occurs in various lower animals, some crustaceans, insects, fishes and birds. Besides its pigmentation properties, Canthaxanthin has various physiological functions and can be converted into vitamin A in case of deficiency.
Cantharidin is used for colored items such as beverages, ice cream, sauces, tomato products, and meat products. deep purple crystal or crystalline powder.
Naturally found in crustaceans, fish, algae, eggs, blood, and millet. Lizhong uses modern biotechnology to extract natural.Used for the coloring of beverages, ice cream, sauces, tomato products, meat products, etc., as an orange coloring agent.
Canthaxanthin 10% Beadlet consists of violet-brown, free-flowing fine powder to particles. It contains canthaxanthin pure finely dispersed in a starch-coated matrix of gelatin, sucrose, and corn starch, Dextrin. dl-α-Tocopherol and ascorbyl palmitate are added as antioxidant stabilizer. All the ingredients are of high grade material for human consumption.
Canthaxanthin Powder,Canthaxanthin 10%,Canthaxanthin Powder 10%,Feed Grade Canthaxanthin 10%
XI'AN PLANT BIO-ENGINEERING CO.,LTD , https://www.plantbic.com