Boiled-smoked pork belly rich in vitamins and minerals such as: vitamin B1 - 46%, choline - 15%, vitamin B6 - 15%, vitamin PP - 36.5%, phosphorus - 22.8%, cobalt - 80%, molybdenum - 18.6 %, chromium - 27%, zinc - 17.3%

Benefits of boiled-smoked pork belly

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A deficiency of this vitamin leads to serious violations from the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes normal formation of red blood cells, maintenance normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite and impaired skin, development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research recent years ability revealed high doses zinc interfere with the absorption of copper and thereby contribute to the development of anemia.

Complete guide the most healthy products you can look in the app

Pork belly included in the list of first grade meat. It stands out for its juiciness and tenderness. This meat can be purchased at fresh, as well as cooked. Smoked breast is especially popular.

How to choose?

To choose a quality pork belly, look at the cut of the meat. The strips of lard and meat should be the same and alternate. The bacon veins should be white with a slight pink tint, and the meat should be pink. The consistency of the product should be uniform.

About damage pork belly stains and dark spots indicate this. If the lard is yellow, you should also refuse to buy it. When the fat layer separates, the meat was most likely filled with liquid.

Beneficial features

The benefits of pork breast are: large quantity protein that is easily absorbed by the body. It is recommended for breastfeeding women to use it, as it stimulates milk production. Pork belly is useful for people who have problems with the gastrointestinal tract. In addition, the product reduces the amount of cholesterol in the blood. Thanks to the presence of iron, the composition of the blood improves and the process of hematopoiesis is activated. Pork belly contains B vitamins, which are essential for muscle tissue, and they also normalize the activity of the nervous system.

Pork belly contains potassium, which is necessary for the normal functioning of the cardiovascular system. Thanks to the presence of phosphorus and calcium, strengthening and restoration occurs bone tissue. These minerals also improve the condition of hair, nails and teeth.

Use in cooking

Pork belly is a very tasty meat that is used to prepare a variety of dishes. It can be subjected to any culinary treatment: boiled, fried, stewed, steamed and grilled, as well as smoked. Brisket is included in recipes for first and second courses; roasts and other dishes are prepared on its basis.

Boiled-smoked brisket rich in vitamins and minerals such as: vitamin B1 - 20.7%, vitamin PP - 25%, phosphorus - 12.5%

Benefits of boiled-smoked brisket

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.

You can see a complete guide to the most useful products in the appendix.

Smoked pork belly is a ready-to-eat food product prepared from the muscle tissue on the ribs of the carcass. domestic pig. Used in cooking, both separately as an independent dish, and together with other food products when preparing various firsts and second hot courses, salads and cold appetizers.

Calorie content

100 grams of smoked pork belly contains about 162 kcal.

Compound

Chemical composition smoked pork belly is characterized increased content proteins, carbohydrates, fats, saturated fatty acids, cholesterol, ash, vitamins (B1, B3, E), minerals(iron, iodine, phosphorus, potassium, sodium, magnesium, calcium).

How to cook and serve

Thanks to its intense “meaty” taste and aroma, smoked pork belly has found enough wide application in cooking. Most often it is used as a snack or slice, both separately and together with other meats and sausages.

Smoked pork belly is no less popular when preparing first and second hot courses. First of all, these are various soups made from peas or beans, where it is added after first frying it in a dry frying pan or after baking it in the oven to the state of potato chips. Smoked brisket dried in this way is also great for making salads. Regardless of the characteristics of the dish, this food product will impart its characteristic smoky aroma to them. It is this feature that distinguishes one of the most famous dishes of American cuisine - scrambled eggs with fried smoked brisket or bacon.

How to choose

When choosing smoked brisket, you need to consider whole line factors. The main one is the use of various chemical compounds, improving organoleptic properties final product. Not all of them are beneficial to human health. Another factor in choosing smoked brisket is its color. It should not be too dark and not too light. Dark color indicates that the meat was taken from an older animal and will become tough and tasteless after cooking. Therefore, the most preferable choice is meat, the flesh of which is colored in soft shades of red. In this case, the fat layers should be soft and white.

Storage

Smoked pork belly should be stored in the refrigerator or any other cool (no higher than 8 degrees Celsius) ventilated place away from sources of moisture and heat, eating it within 1-3 weeks. This food product is not recommended to be frozen as its taste may become rancid after defrosting.

Beneficial features

Smoked pork belly renders positive impact on the human body only with moderate consumption of this food product. High calorie content combined with a chemical composition rich in various biological active substances determines the presence of a number of useful properties. In particular, its use reduces nervous excitability, stimulates the processes of hematopoiesis, metabolism, formation of bone and muscle tissue, and also improves the functioning of the gastrointestinal tract.

Restrictions on use

Consumption of smoked pork belly in excessive quantities causes obesity and greatly increases the risk of the occurrence and development of a number of diseases of the cardiovascular system.