很多中老年人虽然喜欢吃肉,但又担心会对健康不利,所以在吃肉与不吃肉这个问题上,总是心存很多顾忌。其实,肉食是中老年人养生保健不可或缺的营养食物,只要掌握科学正确的食肉方法,大家完全没有必要在饭桌前谈“肉”色变。定律1:颜色浅的肉类营养更高肉类因颜色的深浅可分为三大类:第一类是如猪肉、牛肉、羊肉等红肉;第二类为肉色嫩白色,像鸡肉、鸭肉、鹅肉、兔肉及鱼肉等。第三种为几乎无色,主要是水生贝壳类动物肉,比如蛤肉、牡蛎与蟹肉等。浅色和无色肉中的饱和脂肪及胆固醇含量要明显低 Although many middle-aged and elderly people like to eat meat, they worry that they will be harmful to their health. Therefore, there are always many scruples about eating meat and not eating meat. In fact, meat is an indispensable nutritional food for the elderly in the field of health care. As long as we master the scientific and correct method of meat consumption, it is not necessary for us to talk about meat at the dinner table. Law 1: light color meat nutrition Higher meat color depth can be divided into three categories: the first category is such as pork, beef, lamb and other red meat; the second category is tender meat white color, like chicken, Duck, goose, rabbit and fish. The third is almost colorless, mainly aquatic shellfish meat, such as clams, oysters and crab meat. Saturated fats and cholesterol in light and colorless flesh should be significantly lower