Rack of pork ribs rich in vitamins and minerals such as: vitamin B1 - 46.7%, choline - 15%, vitamin B6 - 15%, vitamin PP - 20.2%, phosphorus - 18.3%, cobalt - 80%, molybdenum - 18 .6%, chromium - 27%, zinc - 17.3%

Benefits of Pork Ribs

• 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-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state 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, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Pork ribs are the edible part of the carcass of a domestic pig. It is distinguished by the presence of fatty layers, as well as an extremely attractive taste and aroma. Thanks to this, pork ribs are popular in the preparation of a wide variety of boiled, fried and stewed dishes.

calories

In 100 grams pork ribs contains about 140 kcal.

Composition

Chemical composition Pork ribs are 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

When cooking pork ribs, it is necessary to take into account quite specific organoleptic properties of this type of pork, namely the increased content of bone and fatty tissues in it. That is why most dishes from pork ribs are prepared with the help of moderate, but at the same time quite long-term thermal exposure to steam or hot water.

The exception is those recipes that require pre-boiling or soaking. At the same time, various spices and seasonings are often added to the marinade, as well as many other foods with an intense taste or aroma, ranging from onion and ending with wine. Preliminary processing is almost a prerequisite for the preparation of pork ribs from old animals, since such meat is characterized not only by increased rigidity, but also by less pronounced taste.

No less popular in cooking are smoked pork ribs. Due to their intense, but at the same time very attractive taste and aroma, they can often be found in soups, salads, sauces and cold appetizers.

How to apply

Pork ribs are usually served separately. As an addition, it is recommended to use various sauces, bakery products, salads and leafy greens. In addition, pork ribs can be served with side dishes - boiled, stewed and fried foods from vegetables, cereals and pasta.

What is combined with

Pork ribs go well with a wide range of foods, especially vegetables (potatoes, cabbage, legumes), mushrooms, sweet and sour and spicy sauces, sauce, cheese, nuts, most condiments and spices.

How to choose

When choosing pork ribs, special attention should be paid to their appearance, especially the color of the flesh. It should not be too dark, since the meat of young animals has the most attractive gastronomic properties. In adults, it is distinguished by dark shades of red. Another factor in choosing pork ribs is the lack of yellowness and friability in the fatty layers, as well as the aroma, which should not have any signs of mustiness or rottenness.

Storage

IN fresh Pork ribs should be refrigerated and eaten within 3-4 days, or frozen. In a frozen state and at a temperature not exceeding minus 18 degrees Celsius, they can be stored for 8-10 months. In addition, pork ribs can be preserved if they are smoked. However, it is not recommended to freeze them in smoked form, because when defrosted they can become rancid in taste.

Beneficial features

The chemical composition of pork ribs is an impressive list of various biologically active substances, many of which, one way or another, have a positive effect on human health. However, the positive impact of this food product remains so only when consumed in moderation. In particular, eating dishes from pork ribs helps to strengthen bone and muscle tissues, stimulates cholesterol metabolism and hormonal activity, normalizes liver function, promotes faster elimination of toxins and radionuclides, has a choleretic effect, increases resistance to significant physical exertion, while providing faster recovery after them.

Use restrictions

Individual intolerance, overweight, high cholesterol, diseases of the cardiovascular system.