What are the nutritional components of black pepper meatballs
Black pepper meatballs are divided into frozen pre marinated semi-finished products (fresh, mainly beef/pork) and ready to eat braised snacks, with significant nutritional differences between the two; The following is a benchmark explanation based on the mainstream frozen pre made black pepper beef meatballs (raw processed meat products) in the market, with values in the reference range of every 1
Black pepper meatballs are divided into frozen pre marinated semi-finished products (fresh, mainly beef/pork) and ready to eat braised snacks, with significant nutritional differences between the two; The following is a benchmark explanation based on the mainstream frozen pre made black pepper beef meatballs (raw processed meat products) in the market, with values in the reference range of every 100g. Different brand formulas may have significant fluctuations.
Macronutrients
1. Protein
Mainly from meat raw materials, frozen pre made products are generally 17-21g/100g; Belonging to high-quality animal protein, providing all essential amino acids for the human body; Instant air dried snacks have a higher protein content, reaching 28-32g/100g.
2. Fat
It depends on the fat or thinness of the meat. Thin pre made black pepper beef fillet: 8-13g/100g, containing saturated fat, monounsaturated fat, and polyunsaturated fat; Products with a high proportion of fatty meat will further increase their fat content.
3. Carbohydrates
Derived from sugar, starch, and thickeners in the marinade.
Micro marinated simple formula: 0-3g/100g; The formula for heavy pickling and water retention with starch can reach 5-8g/100g; The pure meat with less starch version has a carbohydrate content close to 0g.
4. Energy (heat)
Frozen pre made semi-finished products: 160-230 kcal/100g; air dried ready to eat snacks can have up to 350-380 kcal/100g of calories due to dehydration.
5. Sodium (key indicator)
The sodium content of pickled and processed products is generally high, and frozen semi-finished products are generally 450-900mg/100g; Highly seasoned ready to eat snacks can reach 1200-1800mg/100g, mainly from salt, soy sauce, oyster sauce, and compound seasonings. High sodium is the most important concern for these products.
mineral
Iron: Heme iron has a high absorption and utilization rate, and the content of beef raw materials is higher than that of pork, which helps with hematopoiesis.
Zinc: Zinc from animal sources, involved in immunity and metabolism, with a prominent content in beef.
Potassium, phosphorus, magnesium: inherent in meat; After pickling, sodium significantly increases and potassium is relatively diluted.
vitamin
B vitamins are the main body:
Vitamin B12: Only found in animal food, maintains nerves and hematopoiesis.
Vitamin B2 and Niacin (B3): Rich in content.
The vitamin B1 (thiamine) content of pork black pepper meatballs is much higher than that of beef.
Black pepper itself brings a small amount of piperine, which is a flavor substance and hardly contributes vitamins and minerals.
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