What color is authentic sausage? What is the nutritional value of sausage?

The nutritional value of Chinese sausage is high, and it contains fat, protein, carbohydrates and other elements. Chinese sausage can stimulate the appetite and help digestion. It is the largest category of meat products in my country. Although sausages and bacon are delicious, it is not advisable to eat too much from a health perspective. Why is this? Let's follow the introduction of Encyclopedia Knowledge Network to learn more about it!

Contents of this article

1. What color is the authentic sausage?

2. What is the nutritional value of sausage?

3. Harm of sausage

What color is the authentic sausage?

The skin of a good Chinese sausage is brown-red, the fat is feathery white, there are stone grains on it, and the pattern is caused by drying. The sausage is firm and tastes like wax. The lean meat is firm and the fat is loose and crisp. This is a good Chinese sausage. If the color becomes dark gray and dull, there are mold spots on the surface, and the sausage is soft, it is expired. Don't choose bright red and other colors that are too bright, because they are easy to add illegal additives. In addition, the meat of spoiled or about to spoil sausages is yellow, and the fat is light yellow. Be careful when buying.

What is the nutritional value of sausage?

Chinese sausage, commonly known as sausage, refers to meat products made from meat, which is cut, minced, and mixed with auxiliary materials, stuffed into animal casings, fermented, matured, and dried. It is the largest category of meat products in my country. Chinese sausage can be divided into three categories: soy sauce sausage, also known as "white oil sausage"; dark soy sauce sausage and duck or pig liver sausage (collectively known as moisturizing sausage). The nutritional value of sausage is that it contains fat, protein, carbohydrates and other elements. Chinese sausage can stimulate the appetite and increase appetite.

The harm of sausage

Although sausages and bacon are delicious, it is not advisable to eat too much from a health perspective. First of all, these foods have a high fat content, and eating too much is not good for the human body; secondly, a large amount of salt, preservatives, pigments, etc. are added during the processing of these foods, and eating too much is not good for the body. In order to prevent pickled products from spoiling, the amount of salt will be particularly "sufficient", and the longer the shelf life, the more salt is added. In particular, polyphosphates are added. Eating too much phosphorus-containing food can easily lead to calcium deficiency in the human body.

The methods of making sausages and bacon vary from place to place. Some are directly air-dried, while others are smoked. As we all know, smoked products are carcinogenic, so we should eat less bacon or sausages made by smoking. Of course, eating less does not mean that you cannot eat them. After all, sausages and bacon are delicious. As long as you don't eat them regularly, the harm will not be very obvious. It is not a big problem to eat some during the Chinese New Year, but you should try to eat less on ordinary days.

The main hazards of sausage foods are:

1. Contains one of the three major carcinogens: nitrite (preservative and coloring effects).

2. Contains a large amount of preservatives, which increase the burden on the liver.

Sausages contain a certain amount of nitrates, which are not harmful to the body. However, if they are not pickled thoroughly, nitrates can produce toxic nitrites under the action of intestinal bacteria. If a large amount of nitrites is consumed at one time, the blood will lose its oxygen-carrying function and the human body will be deprived of oxygen, and symptoms of poisoning will appear, such as cyanosis of the lips, nails and skin, shortness of breath, dizziness, palpitations, drowsiness, etc. In severe cases, fainting may occur, which can be life-threatening if not treated in time. If you suffer from low stomach acid, diarrhea, abdominal pain, malnutrition, and ascariasis, eating this kind of sausage will make it easier for nitrites to form and cause poisoning.