【燒味的殘酷真相】- 營養生Negimen


【燒味的殘酷真相】燒味作為著名的港式美食,不論是醃製還是烹調方法都十分講究,然而亦蘊藏著健康陷阱。以最為人熟識的叉燒為例,使用的脢頭部份,雖然肥瘦均秤,但蛋白質的比例亦與瘦肉相對低;而主要醃料包括生抽、蒜蓉、麥芽糖、南乳及五香粉等,烹調時亦會不停塗沬的醬汁。濃味醬汁及其高鈉的含量會容易阻礙人體吸收當中營養,高溫烹調的過程亦會增加自由基的產生及患上癌症的風險。


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【The truth about siu mei】As a well-known Hong Kong-style delicacy, siu mei is a very precise dish about both marinating and cooking methods, however, the hidden health facts of siu mei are often overlooked. Take the most well-known barbecued pork (cha siu) as an example, although the portion of fat and lean (pork shoulder butt) of the meat is precisely chosen, the proportion of protein is relatively reduced in comparison to lean meat. The main marinades of cha siu include light soy sauce, garlic, maltose, fermented red beancurd and five-spice powder, while more marinades will be spread on top during the barbecue process. The thick sauce and its high sodium content will easily hinder the body from absorbing the nutrients, while cooking at a high temperature will also increase the production of free radicals and the risk of cancer.


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