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红肉与白肉 大凡肉色鲜红或暗红的畜肉类,如猪肉、牛肉、羊肉等系指红肉;而将肉色嫩白的禽肉和鱼类,如鸡肉、鸭肉、鹅肉、兔肉及鱼肉称之为白肉。一般来说红肉饱和脂肪与胆固醇含量较之白肉要高,如猪肉中饱和脂肪含量约占40％～60％。而鸡肉中脂肪含量仅为猪肉的1/2,其蛋白质含量却近乎猪肉的3倍。再如牛肉每100克含胆固醇140毫克,而兔肉仅含65毫克,鸭肉含80毫克,鲫鱼含90毫克。所谓饱和脂肪是指在20摄氏度以下会凝固的脂肪,如动物脂肪及两种植物脂肪(棕榈油与椰子油)。
Red meat and white meat Meat of bright red or dark red meat, such as pork, beef and mutton, refers to red meat; while meaty and tender poultry and fish, such as chicken, duck, goose, rabbit and Fish called white meat. In general, red meat saturated fat and cholesterol levels higher than white meat, such as pork saturated fat content of about 40% to 60%. The chicken fat content of only 1/2 of pork, its protein content is almost 3 times the pork. Another example is that every 100 grams of beef cholesterol 140 mg, while the rabbit contains only 65 mg, 80 mg of duck meat, carp containing 90 mg. So-called saturated fats are those that solidify below 20 degrees Celsius, such as animal fats and two plant fats (palm oil and coconut oil).