Detailed introduction:
Mutton is one of the main meats consumed by the Chinese people. Mutton is more tender than pork and contains less fat and cholesterol than pork and beef. Eating it in winter can have the dual effects of tonic and cold protection. The loin meat is the abdomen behind the loin and in front of the hind legs. It is a mixture of fat and thin, with someFascia, suitable for stewing, grilling, etc. Food review:

Mutton is a common red meat like pork and beef. It is rich in iron, copper and other minerals. It has a slightly higher fat content than beef. During weight loss, it is appropriate to choose pure lean meat and eat it in moderation.

Nutritional value:

1. Mutton is warm in nature. Eating mutton often in winter can not only increase body heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help the spleen and stomach digest, and play an anti-inflammatory role. The role of aging;

1. Mutton is rich in nutrients and is very beneficial to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of Qi and blood, abdominal cold and pain, physical weakness and chills, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all diseases caused by deficiency and cold. ; It has the functions of tonifying the kidneys, strengthening yang, tonifying deficiency and warming, and is suitable for regular consumption by men. Nutrition Encyclopedia: