Chicken -It is suitable for all ages
It is rich in protein, a variety of vitamins and minerals. The fat content is small. 100 grams of chicken contains only 1.2 grams of fat, and most of them are unsaturated fatty acids. Because the digestive rate is high, it is easy to be absorbed and utilized by the human body, so children, elderly people, and weak constitutions can eat.
Duck meat -nourishing product
The amount of fat contains is moderate than chicken and lower than pork. The fat contains is mainly unsaturated fatty acids and low -carbon saturated fatty acids. It is easy to digest and does not increase gastrointestinal burden. Because it contains a variety of vitamins, it has a significant prevention effect on heart disease.
Quail meat -animal ginseng
It has the reputation of animal ginseng, delicate meat, high protein and amino acid content, low fat and cholesterol content. Long -term consumption has certain effects on cardiovascular disease, neurasthenia, tuberculosis and hepatitis.
Pigeon meat -one pigeon wins nine chicken
It belongs to high protein and low -fat foods. The protein content exceeds ordinary poultry and meat, while the fat content is only 0.3%, which is lower than other meat foods. Pigeon meat also has the effect of replenishing the brain. Frequent consumption can improve memory and prolong life.
Fish -King of Nutrition
There are many types. Whether it is seafish or freshwater fish, the nutritional value is very high. The protein content is high and high -quality protein. Folic acid, magnesium, calcium, and phosphorus content are also high. ~ 4%, and most of them are unsaturated fatty acids.
Rabbit meat -the vegetarian in the 荤 荤
It is called “health meat” and “in the prime”, high protein, low fat, low cholesterol, 100 grams of rabbit meat only contains 0.4 grams of fat. The meat is delicate and delicious, and it is easy to digest and absorb. It has a good health effect on the skin, brain, and cardiovascular. Hypertension, coronary heart disease, diabetes, and obesity patients can eat with confidence.
(Editor in charge: Xu Beibei Intern Editor: Zhu Yanmei)