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The nutritional value of pork and six kinds of vegetables doubled

Pork is the most common meat on people's table. It is rich in protein and has the functions of Tonifying the body, nourishing the Yin and moistening the dryness. Do you know what to eat with pork? Today's Xiaobian introduces six kinds of vegetables that are most suitable for matching with pork. Let's have a look

pork + Cucumber

Cucumbers are sweet and cool in nature, with the functions of clearing away heat, diuresis and detoxification. In the daily diet, cucumber pork is made of cucumber and pork which can nourish yin and moisten dryness, replenish middle and replenish qi. It has the effect of clearing away heat and detoxification, nourishing yin and moistening dryness. It is suitable for those who are tired of heat, yin deficiency, dry cough, body deficiency, fatigue, malnutrition and constipation.

Pork + lotus root

Lotus root is sweet and cold in nature. It has the functions of invigorating the spleen, appetizing the stomach, benefiting the blood, nourishing the muscles and relieving diarrhea. It can be used with pork which can nourish the Yin, moisten the dryness, nourish the middle and replenish the Qi. It can provide rich nutrients for the human body and has the functions of nourishing the Yin, blood, spleen and stomach. It is suitable for those who are tired, weak, thin, dry cough and thirsty. Healthy people can nourish the mind, Qi and strength.

Pork + cauliflower

Cauliflower is also known as golden needle vegetable. Yellow broccoli is golden in color, rich in fragrance, fresh and smooth in food. It also has high nutritional value. It is rich in protein, vitamins and other nutrients. It can calm the five internal organs, nourish the mind and the eyes. It can be combined with pork to nourish the kidney. It has the function of nourishing qi and blood, filling the marrow and adding essence. It can prevent neurasthenia, slow response, memory loss, etc., and can also assist in the treatment of poor appetite, physical asthenia, etc.

Pork + garlic

There is a scientific truth in the saying that eating meat without garlic can reduce nutrition by half. Taking vitamin B1 as an example, the content of pork is 9 times higher than that of other meat products on average, but the vitamin is unstable and has a short residence time in human body. If we eat garlic together, allicin in garlic will combine with vitamin B1 to change its water solubility into fat solubility, which will greatly increase the absorption and utilization of human body, and the health care effect will be better.

Pork + scallion

There is a kind of component called dialenic acid disulfide in scallion, which can combine with protein in meat and improve the digestion, absorption and utilization of protein. In addition, it tastes more delicious and tastes more refreshing.

Pork + onion

Onions are cooked together with pork. Onions have the function of preventing arteriosclerosis and thrombolysis. At the same time, the active ingredients in onions can combine with the protein in pork to produce pleasant smell. Onion and pork with food, is an ideal acid-base food match, can provide human body with rich nutrients, has the effect of nourishing yin and moistening dryness. It is suitable for the auxiliary treatment of yin deficiency, dry cough, thirst, body fatigue, fatigue, constipation and other diseases. It is also very effective for the prevention of hypertension and cerebral hemorrhage.