Choose Meat? Know Your Constitution First!

Eating excessive meat is not good, but speaking from the nutrition aspect, giving up meat is not an appropriate way for cultivating good health either. We advocate a balanced diet. Meat can be generally divided into three types: livestock, poultry and aquatic products. Pig, cattle and sheep belong to livestock; chicken, duck and geese belong to poultry; fish, shrimp and snails are aquatic products. They are different in taste and nutrient, being suitable for different people.

Beef, the strongest meat

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Beef is appropriate for people with weak constitution and mental decline. The amino acid composition of protein in beef can satisfy most of the human requirements. It can improve the body's resistance to diseases, being particularly suitable for people who are on growth, after surgery and for recovery in aspects of blood supplement and tissue repairing. However, the muscle fibers of beef are not so digestible with high cholesterol and fat, so the old, the young and the weak should not eat too much.

Mutton, the most nutritious meat

With the functions of accumulating original "Yang Qi"(from traditional Chinese medicine), producing energy and blood, and treating lung deficiency, mutton is specially beneficial for patients with problems such as the asthma, bronchitis, lung disease and weakness. Mutton can nourish kidney and strengthen body as well, acting as a diet treasure in winter. But what should be noted is that, mutton is generally hot and not suitable for every one. People with problems such as cough, phlegm, indigestion, arthritis, eczema and fever should not eat it.

Pork, the meat with richest iron

Pork has great differences in fat and meat. Fat contains high lipid and little protein content. If eating too much fat, it is more easily to get diseases such as high cholesterol and obesity. Most proteins are concentrated in the meat, and meat also contains hemoglobin, which helps to enrich the iron element and prevent anemia. Hemoglobin in the meat can be better absorbed than that in plants. Therefore, the effect of iron supplementation through meat is better than that through vegetables. Because the pork's fibrous tissue is comparatively soft with a lot of intramuscular fat, so it can be easier to digest and absorb pork than beef.

Chicken, the meat with least fat

Here, the chicken refers to the chicken with skin being removed, because almost all of its fat is in the skin. Per 100 grams of such chicken contains 24 grams of protein, but only 0.7 grams of fat. Chicken has a sound diet therapeutic effect in malnutrition, cold chills, fatigue, irregular menstruation, anemia and weakness.

Fish, the meat with most trace elements

Fish is extremely rich in trace elements such as the calcium, aluminum, iron, manganese, copper, cobalt, nickel, zinc, iodine, chlorine and sulfur etc., which are necessary for human body. Although aquatic products are rich in nutrients, but they can not be eaten too much. Due to marine pollution, aquatic products often contain toxins and harmful substances. With excessive consumption, the spleen and stomach may be damaged, causing gastrointestinal diseases.

Choose Meat? Know Your Constitution First!

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