Bacon, from meat substitute (from legumes) rich in vitamins and minerals such as: vitamin B1 - 293.3%, vitamin B2 - 26.7%, vitamin B6 - 24%, vitamin E - 46%, vitamin PP - 37.8%, iron - 13.4% , selenium - 13.5%

Benefits of Bacon, a meat substitute (from legumes)

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Bacon rich in vitamins and minerals such as: vitamin B1 - 18.4%, vitamin B5 - 11.1%, vitamin B6 - 13.3%, vitamin B12 - 16.7%, vitamin PP - 20.1%, phosphorus - 20.8%, selenium - 36.5%

What are the benefits of Bacon?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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When choosing a meat dish for your diet, a person is guided by his own preferences. Those who want to enjoy tender, flavorful, healthy meat often use bacon in cooking. Thanks to its juiciness and extraordinary taste, it often becomes an ingredient for salads, scrambled eggs, soups or a variety of snacks. But when eating a product, we must not forget about its properties, which can be beneficial or harmful to the body.

Bacon is a cured pork tenderloin from the areas located on the sides of the carcass where there are no bones or vertebrae. To make the product, they use the meat of young animals of early maturing breeds, capable of gaining large mass, with a long back. Bacon pigs are fed select food from birth to produce premium quality meat.

In addition to salted bacon, there are several other types of bacon produced in different parts of the world. For example, “Canadian” is a lean fillet from the meat of the lumbar region of a pig, trimmed of fat, coated with a layer of corn flour and sprinkled with ground peas. Used in preparing a traditional Canadian treat - a sandwich with pickled cucumbers, cheese and herbs.

This meat delicacy is distinguished depending on the cooking technology: dry, wet or smoked. When preparing wet tenderloin, brine is used. Smoked has a richer aroma, dense consistency and bright taste. Meat rubbed with spices without adding water or salting is an example of the dry type.

The nutritional value

Bacon is high in calories. It is rich in sodium, potassium, phosphorus and other minerals. 100 grams of product contains 458 calories, 23 grams of protein and 45 grams of fat, but there are no carbohydrates.

Properly cooked meat contains a large amount of vitamins B6, B1, PP, E. The delicacy contains biologically active substances, due to which this meat product is endowed with a number of properties beneficial to the human body.

But large amounts of fat and cholesterol can harm the stomach and the entire body as a whole.

Useful video No. 1 (cool recipe):

Advantages and disadvantages

The main benefit of this product is its high protein content, vitamins, minerals that improve the cardiovascular, skeletal and nervous systems, as well as acids that ensure stable functioning of the liver and brain. Vitamin B6 stimulates the production of the pleasure hormone, helping to improve a person’s mood.

Bacon will benefit nursing women, athletes who want to gain muscle mass, and people on a diet without carbohydrates. Its main beneficial property is the acceleration of the active work of hormones and metabolism, that is, metabolism and energy. Bacon will be beneficial for weight loss if you take plenty of water with it. Eating pork tenderloin removes from the body all toxic substances that harm the liver.

B vitamins, abundantly contained in the product, will be beneficial in the treatment of metabolic disorders.

The properties of natural pork meat will not harm a healthy person; only those components that are artificially produced have a negative effect. Flavor enhancers, smoking substances and preservatives can cause serious damage to the body.

Excessive consumption of fried or dried pork can lead to problems in the stomach and intestines, in some cases even trigger the development of cancer. Bacon is completely contraindicated for men, women and children suffering from heart and digestive diseases. A constant diet based on high-calorie meat leads to the appearance of excess weight in girls, which over time will develop into the disease of obesity.

When buying bacon, you should definitely pay attention to the price tag. Here you should be guided by the price-quality principle. Therefore, too low a cost should alert you. This may be a sign of poor quality, and an inflated price is sometimes a consequence of the popularity of the manufacturer. It’s worth choosing between products with an average price. To choose a healthy and tasty meat delicacy, follow these recommendations:

• The composition indicated on the label should be minimal. The best option would be a product containing only pork and 8-10% brine. The fewer components, the higher the benefits of the product.
• Well-cooked meat should have a brown tint. This is a sign that it has been naturally smoked. The product that was smoked using liquid smoke has a yellow color.
• The fat layer should not be more than one and a half centimeters.
• The shelf life should not exceed 15 days.

In cooking, it is common to see bacon fried, as an addition to the main dish or as a breading. To make it crispy and delicious, keep the heat low and cook for 15 minutes. It is important to monitor the amount of fat being rendered, drain it, and periodically turn the slices. After frying for 15 minutes, place the meat on a paper towel to remove any remaining fat.

You can also make crispy pork slices in the microwave. To do this, place the meat on a plate, lay out a layer of several napkins on the bottom, and cover with a couple of napkins on top. Cook on medium power for three minutes. As a result, you will get a tenderloin that does not harm the body, and its properties are in no way inferior to those cooked over fire.

In order not to harm your figure with extra calories, you can treat yourself to a salad, where for 100 grams of pork you need to use 6 tomatoes, 3-5 lettuce leaves, 50 grams of white bread, 2 tablespoons of olive oil and a little lemon juice. The meat should be cut into cubes and fried for 5 minutes in a dry frying pan. Slice the bread and heat until golden brown. Cut the tomatoes into halves, finely tear the lettuce leaves and combine with the rest of the ingredients. Finish this salad with olive oil mixed with lemon juice. The recipe is extremely simple, even men and children can do it, and will not harm your free time.

How to lose weight?

When getting rid of extra pounds, it is preferable to give up high-calorie pork meat. Not all properties of fats are equally beneficial. There is a separate group, which includes fats saturated with healthy acids and oils, abundantly contained in pork tenderloin. They should be consumed for breakfast.

Girls should not be afraid, it will not harm the figure, on the contrary, it will become an effective treatment in the fight against excess weight. But be sure to combine it with a variety of vegetables. Then your dish will become not only tasty, but also healthy. Try not to use sauces with artificial additives, such as mayonnaise, for dressing. Bacon has many beneficial properties, so only in combination with healthy natural products will it reveal its taste and become the basis of your diet.

Useful video No. 2 (delicious recipe):

Useful video No. 3 (recipe):

Bacon is one of the most popular meat delicacies in cooking, made from salted meat of a domestic pig. It is distinguished by juicy pulp, permeated with even layers of fat. It is consumed, as a rule, in cooked form, used in the preparation of a wide variety of dishes, ranging from cold appetizers to soups.

Kinds

There are two types of bacon - dry and wet. They differ in salting technology. Dry bacon is made from meat rubbed with salt and spices, while wet bacon is made using brine. In addition, there is smoked bacon, which differs from its regular counterpart in a more intense taste and aroma, as well as a denser consistency.

Manufacturing

As noted earlier, bacon is made from cured pork. As a rule, for these purposes, meat is used taken from those parts of the animal carcass that contain a large amount of fat and a minimum of rough muscle and connective tissue. As a rule, these are the scapular and hip parts, as well as the peritoneum, including the brisket, underbelly and flank.

Calorie content

100 grams of bacon contains about 417 kcal.

Compound

The chemical composition of bacon is characterized by a high content of proteins, fats, saturated fatty acids, cholesterol, vitamins (B3, B9, B12, C, E) and minerals (selenium, copper, zinc, iron, phosphorus, potassium, sodium, magnesium, calcium) .

How to cook

Unlike most deli meats, bacon is mostly eaten after cooking. As a rule, this is roasting. In this case, not only an ordinary frying pan is often used, but also a grill. The degree of readiness depends on your own preferences. In any case, it should be borne in mind that prolonged heat treatment makes the bacon dry and, accordingly, tougher. In most cases, just a few minutes of frying on both sides is enough for this meat delicacy to acquire its characteristic organoleptic qualities, first of all, intense taste and aroma.

This is what determines the fairly wide use of bacon in cooking, where it is used to prepare a wide variety of dishes. Most often these are scrambled eggs, soups, sauces, stews, casseroles, some types of pizza, salads, as well as all kinds of cold appetizers.

How to choose

When choosing bacon, you should focus primarily on the appearance of this meat delicacy. Bacon has the most attractive gastronomic qualities, distinguished by its pink flesh and creamy, almost white fat layers. The presence of these signs indicates that the meat of young animals, which has a more delicate texture and attractive taste, was used to produce this food product. You should also choose the bacon with the thinnest and most elastic skin. Another factor in the choice is the smell, which should not show any signs of mustiness or rottenness.

Storage

Bacon should be stored in the refrigerator, separate from other foods. Shelf life depends on a number of factors. In any case, you must refer to the date indicated on the packaging. When opening, place unused bacon in a sealable plastic container or plastic bag. In this form, this meat product can be stored for 2-4 days. You can significantly extend the shelf life by placing bacon in parchment paper - up to 14 days for smoked bacon and up to 7 days for its regular counterpart. Frozen bacon in vacuum packaging has the longest shelf life (up to 2 months).

Beneficial features

The specific chemical composition of bacon makes it healthy only when consumed in moderation. At the same time, this meat delicacy has significant nutritional value and a high content of a wide variety of biologically active substances that have a positive effect on the human body, which determines the presence of a number of beneficial properties. In particular, eating bacon stimulates hormonal activity, metabolic processes and the formation of bone and muscle tissue, normalizes liver function, promotes faster removal of toxins and radionuclides from the body, and has an immunostimulating, tonic, and choleretic effect.

Restrictions on use

Individual intolerance, excess weight, diseases of the cardiovascular and digestive systems, high cholesterol.

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Many experts believe that bacon first appeared in Canada, but they also do not exclude the possibility that bacon originally appeared in Ireland and England, and over time it became popular in North America.

Content of vitamins and microelements

Bacon is salted pork slices. This product is obtained from the side of young pigs without limbs, bones and sternum, which are kept on a special diet. Bacon is saturated with B vitamins, it contains vitamin A, vitamin E, vitamin PP, vitamin D and microelements such as: phosphorus (507 mg), selenium (26.1 mcg), lysine, copper, iron (1.51 mg ), potassium (539 mg), calcium, sodium, zinc, magnesium and others. There are 548 kcal in 100 grams of bacon.

Beneficial features

Consumption of bacon, due to its magnesium and zinc content, has a positive effect on potency in men, on the functioning of the heart, blood vessels and circulatory system. The lysine content in bacon promotes healthy bone development. Also, reasonable consumption of bacon has a positive effect on the nervous system and is considered an excellent antidepressant. In addition, it is worth noting that this is one of the best products for diseases such as gastritis, but only with high acidity.
You should not overuse bacon, because this product is very fatty, and if consumed in excess, it can negatively affect the stomach and intestines. Those who have problems with excess weight should also abstain.

Application

Bacon is often used in modern cuisine in the preparation of various appetizers, salads, hot sandwiches, soups, scrambled eggs for breakfast, main courses and much more.
Most often, bacon is seasoned with salt and fried in a well-heated frying pan, but it can also be baked in the oven and microwave, after which it needs to be thoroughly dried. Ready bacon is added to a fluffy soft bun with vegetables, lettuce or pickled cucumbers; you can add slices of fresh onion, but this is not for everyone. Bacon is also used to prepare aromatic soups or broths. Bacon is perfect for a hearty breakfast with eggs and fresh vegetables.
Many chefs use bacon as a garnish for chicken Caesar salad, which adds a special twist to the salad.

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