隨著(zhu)現(xian)在(zai)(zai)人們(men)(men)生活(huo)水平的(de)提高,現(xian)在(zai)(zai)的(de)人們(men)(men)不(bu)像是在(zai)(zai)以(yi)前(qian)只有(you)逢年過節、朋友聚會、同(tong)學(xue)聚餐才可以(yi)吃(chi)到肉(rou)(rou),現(xian)在(zai)(zai)幾乎(hu)上是隨時隨地都(dou)可以(yi)盡情享受美味,那么(me)問(wen)題來了(le),我們(men)(men)平時在(zai)(zai)逛超(chao)市(shi)的(de)時候總會看到白(bai)肉(rou)(rou)和紅(hong)肉(rou)(rou),那么(me)白(bai)肉(rou)(rou)紅(hong)肉(rou)(rou)的(de)區別(bie)及營養價值有(you)哪些的(de)呢(ni)?
白肉(rou)、紅(hong)肉(rou)的(de)區別
關(guan)于紅(hong)、白肉(rou)如何(he)區(qu)分(fen)有三(san)種不同的(de)方法。第一(yi)種方法是按(an)照肉(rou)做(zuo)熟后的(de)顏色(se)區(qu)分(fen),紅(hong)色(se)即(ji)為(wei)紅(hong)肉(rou),白色(se)即(ji)為(wei)白肉(rou);第二(er)種方法按(an)是否為(wei)哺乳(ru)動(dong)物(wu)來分(fen),是哺乳(ru)動(dong)物(wu)則(ze)為(wei)紅(hong)肉(rou),不是則(ze)為(wei)白肉(rou);第三(san)種則(ze)按(an)肉(rou)類中肌紅(hong)蛋白的(de)含量來分(fen),多(duo)就(jiu)(jiu)是紅(hong)肉(rou),少就(jiu)(jiu)是白肉(rou)。
白肉紅肉的營(ying)養價值
其實(shi),第(di)一(yi)種(zhong)按照(zhao)肉(rou)做(zuo)(zuo)熟(shu)(shu)后(hou)的顏色這種(zhong)方(fang)法并(bing)不(bu)十分完善,例(li)如三(san)文魚的肉(rou)做(zuo)(zuo)熟(shu)(shu)前就是(shi)(shi)紅(hong)(hong)色的,但(dan)它屬于(yu)(yu)白肉(rou)。做(zuo)(zuo)熟(shu)(shu)前的豬肉(rou)是(shi)(shi)紅(hong)(hong)色的,做(zuo)(zuo)熟(shu)(shu)后(hou)會變(bian)(bian)成白色,但(dan)豬肉(rou)還是(shi)(shi)屬于(yu)(yu)紅(hong)(hong)肉(rou);蝦、蟹(xie)加熱后(hou)會變(bian)(bian)成紅(hong)(hong)色,但(dan)還是(shi)(shi)屬于(yu)(yu)白肉(rou)。所以大(da)家了解一(yi)下大(da)體的分法就行了,不(bu)必去鉆牛角尖(jian)。
人類的血(xue)(xue)液(ye)是(shi)紅(hong)(hong)(hong)(hong)色(se)的,這主(zhu)要和血(xue)(xue)液(ye)中的紅(hong)(hong)(hong)(hong)細胞有(you)關,而紅(hong)(hong)(hong)(hong)細胞的紅(hong)(hong)(hong)(hong)色(se)是(shi)因為含(han)有(you)血(xue)(xue)紅(hong)(hong)(hong)(hong)蛋白(bai),血(xue)(xue)紅(hong)(hong)(hong)(hong)蛋白(bai)的組(zu)成成分之一就是(shi)鐵,血(xue)(xue)紅(hong)(hong)(hong)(hong)蛋白(bai)把氧運送到身體的各個部分。同樣的道理,紅(hong)(hong)(hong)(hong)肉(rou)的顏色(se)主(zhu)要是(shi)由(you)于哺(bu)乳動(dong)物肉(rou)中含(han)有(you)肌(ji)紅(hong)(hong)(hong)(hong)蛋白(bai)。肌(ji)紅(hong)(hong)(hong)(hong)蛋白(bai)是(shi)一種(zhong)蛋白(bai)質,它的組(zu)成成分之一也包括鐵,肌(ji)紅(hong)(hong)(hong)(hong)蛋白(bai)能夠將氧傳送至動(dong)物的肌(ji)肉(rou)中去。