Research has shown that life is rich in phospholipid components in meat and poultry.

 

Phospholipids are major components of cell membranes and provide various health benefits such as stabilizing nerve cell membranes, improving blood cholesterol levels, and alleviating gastritis. In particular, choline-derived phospholipids, which are abundant in eggs, meat, poultry, and fish, are essential for brain development and maintaining normal cellular functions. They are considered vital nutrients for fetal development during pregnancy and are also recognized as important in preventing dementia.

 

The Rural Development Administration, together with Gangneung-Wonju National University, Chungnam National University, and Daegu University, analyzed five types of phospholipids contained in foods commonly consumed by Koreans. The five types of phospholipids are ▲phosphatidylcholine ▲lysophosphatidylcholine ▲phosphatidylserine ▲sphingomyelin ▲phosphatidylethanolamine.

The analysis results showed that the phospholipid content was highest when meat or poultry was boiled. In particular, phosphatidylcholine was the most abundant, and in addition, the levels of phosphatidylethanolamine and sphingomyelin were high.

 

Pork showed the highest levels in the following order: shatai (407mg), front leg (265mg), head meat (128mg), hind leg (90mg), skin (30mg), and pig's trotters (4mg). Chicken meat had higher levels in the order of neck meat (380mg), thigh (190mg), breast (145mg), leg (144mg), and wings (73mg). Among chicken by-products, liver (1193mg), heart (615mg), and gizzard (258mg) were particularly high. The phospholipid content of Hanwoo (Korean native cattle) was highest in the order of front leg (194mg), hind leg (149mg), neck meat (103mg), and ribs (65mg).

 

Among vegetables, eggplant (raw eggplant 3mg) showed increased phospholipid content when grilled (44mg), blanched (27mg), or steamed (28mg). Among fruits, citrus fruits had high contents ranging from 33 to 52mg depending on the variety. In grains, mainly lysophosphatidylcholine, phosphatidylcholine, and phosphatidylethanolamine were present. Steamed oats contained 267mg, while steamed hulled barley and glutinous barley contained 158mg and 141mg, respectively.

 

Director Yoo Sun-mi of the Food and Nutrition Division at the Rural Development Administration said, "We will support the development of processed agricultural products that enhance the functional ingredients of our agricultural products through precise analysis," and added, "We will do our best to increase farmers' income and improve public health through this."

 

 

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Since long ago, I prefer eating greasy foods over just eating them plain.

Boiling and eating it like boiled pork

They said it's good.

 

It decreases cholesterol.

It has a significant effect.