What meat is better to eat in spring? What should I pay attention to when eating meat in spring?

1 Pork Pork is a good choice for iron supplementation this season. Hemoglobin in pork is better absorbed than that in plants. In addition, the effect of eating lean meat to supplement iron is better than eating vegetables. Traditional Chinese medicine believes that eating lean meat in pork has the function of nourishing yin and moistening dryness, and has a certain therapeutic effect on diseases such as fever, body fluid injury, dry cough and constipation. Pork is rich in vitamin A, which can moisturize and beautify the skin, so it is very suitable for dry and windy weather. Vitamin A has the functions of regulating the metabolism of epidermis and stratum corneum, resisting aging, removing wrinkles, reducing sebum overflow, making skin elastic, and at the same time, it has the functions of lightening spots and moistening skin.

2 beef spring diet focuses on nourishing liver and spleen, eating less sour food and eating more sweet food, which is of great benefit to disease prevention and health care. In ancient times, beef had the saying that "beef tonifies qi and is used together with astragalus". It is a good product for nourishing the spleen and stomach. Together with potatoes, it is a double-edged sword man who nourishes the spleen and stomach. The amino acid composition of beef protein is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. However, the muscle fiber of beef is rough and difficult to digest, and the content of cholesterol and fat is high, so the elderly, children and people with weak digestive ability should not eat more.

Eating chicken in spring can improve immunity and prevent colds. Protein is high in content, easy to digest, easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. Chicken has always been a common food on people's table. Chinese medicine believes that chicken is flat, warm and sweet. Entering the spleen and stomach meridian has the effects of warming the middle energizer, invigorating qi, promoting blood circulation, strengthening tendons, strengthening spleen and nourishing stomach, and replenishing deficiency and essence. Weak body, eat chicken to nourish; Postpartum nursed back to health is also a chicken. There are many ways to eat chicken, such as boiling, stewing soup, pickling, air drying, cold food and cold salad, each with its own flavor. Among them, the nutrition of chicken soup is undoubtedly the best and the best cooking method for people to supplement nutrition. Chicken soup can effectively inhibit the excessive production of inflammation and mucus in human body, and help to reduce nasal congestion, sore throat and cough times. Therefore, chicken soup can relieve cold symptoms and improve human immune function, because chicken soup can inhibit the formation of mucous membranes.

4 Carp people often say that "the autumn wind starts and the carp is fat". In fact, the best time to eat carp is not only in autumn, but also around Tomb-Sweeping Day. From the medicinal point of view, carp is flat and sweet, and has the functions of strengthening the spleen and nourishing the stomach, inducing diuresis to reduce swelling, promoting lactation and preventing miscarriage, and relieving cough and asthma. Can be used for spleen and stomach weakness, anorexia, spleen edema and other symptoms, so Shennong Herbal Classic called carp "the best of fish". The temperature rises in spring, which is the peak of carp spawning. Generally, a carp can lay hundreds of thousands of eggs at a time. According to the data of food nutrition analysis, every100g of fish roe contains 63.85-85.29g of water, 0.63-4.19g of fat, 12.08-33.0 1 g of crude protein,1. At the same time, fish eggs are rich in vitamins A, B and D, minerals such as calcium, phosphorus, iron and zinc, and a large number of nutrients such as cephalin, which is a rare delicacy. Carp meat is rich in potassium ions, with 334 mg of potassium per100g meat, which can prevent hypokalemia and increase muscle strength, which is consistent with the spleen-strengthening effect of "spleen governing muscles and limbs" in traditional Chinese medicine. Every100g carp contains 25 micrograms of retinol and 25 micrograms of vitamin A, which is beneficial to improving eyesight; Fish head is rich in lecithin, which helps to maintain brain nutrition and enhance memory.