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猪梅头肉是哪个部位

更新时间: 2020-10-28 00:00:00     

猪梅头肉是猪脖子去骨后所得的肩胛肉,肉质细腻,有间隙脂肪。合适烹调方法有煎、烘烤、烧烤、清炖、油炸、蒸煮和烫焯。在畜肉中,梅头肉的蛋白质含量最高,脂肪含量最低。瘦梅头肉蛋白质含量较高,每100克可含有高达29克的蛋白质,含脂肪6克。经煮炖后,梅头肉的脂肪含量还会降低。梅头肉还含有丰富的维生素B,补充维生素B可以使身体感到更有力气。

关键词: 哪个 部位

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