Ribs and ribs are nutritious parts of animals, and each has its own function.
Nutritional value of sirloin:
1. Tonifying kidney and blood, nourishing yin and dryness;
2. It is mainly used to treat febrile diseases, thirst and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing yin, moistening dryness, nourishing liver yin, moistening skin, facilitating defecation and relieving thirst.
Nutritional value of spareribs: It has the effect of nourishing yin and yang, essence and blood. Boil soup with onions and some corresponding seasonings. It is very delicious and nutritious after cooking.
Pork tenderloin refers to the strip of tender meat inside the vertebrae of pig, cattle and sheep. Pork tenderloin can be divided into big tenderloin and small tenderloin. The big tenderloin is the lean meat connected with the big ribs, covered with tendons on the outside. Usually, the big ribs eaten after removing the bones are the tenderloin, which is suitable for cooking. The small medial spine is a muscle on the inner side of the spine. It is small and tender, and suitable for making soup. Pork tenderloin is usually the lowest calorie in animal meat. It is recommended to choose the tenderloin as much as possible during weight loss.
Spareribs refer to the ribs and vertebrae left after meat removal of pigs, cattle, sheep and other animals. A small amount of meat is also attached to the ribs and vertebrae, which can be eaten. Stewed spareribs are nutritious and delicious, and are a favorite dish of the majority of diners.