Nutritive value _ fish #8226 of ox's tendons of beef mutton or pork; Egg #8226; Meat

Nutritive value _ fish #8226 of ox's tendons of beef, mutton or pork; Egg #8226; Meat
The tendons of beef, mutton or pork are always top grade for feast, edible history is long, it is not oiliness that its mouthfeel is light and soft, the texture is like the sea cucumber, so there is folk adage that says: "Ox's tendons of beef, mutton or pork, taste is better than joining. "






The nutritive value of ox's tendons of beef, mutton or pork:
1. Include in the tendons of beef, mutton or pork in the abundant collagen, the fat content is lower than the fat too, and cholesterol-free, can strengthen the physiological supersession of cell, making the skin more whippy and toughness, the ones that delayed skin are old and feeble;
2. Have efficiency of building health, have very good function of food therapy on the thin and weak one of body aching and limp of knee and loin, help teenagers to grow and slow down the speed of middle-aged and old woman's osteoporosis.
Function and efficiency of ox's tendons of beef, mutton or pork:
Ox tendons of beef, mutton or pork bad smell sweet and sex warm, enter the spleen, kidney to pass;
Beneficial to tonify deficiency while being angry, function in being warm in being warm;
It cure work by Lei being tight, with aching and limp knee and loin, it is timid and cold, suffer from abdominal pain hernia cold in postpartum, in regurgitations timid.Arrange reminding small: The excellent content is constant, want to continue paying close attention to the fact more relevant contents please enter [meat ] the channel.
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