To discuss this problem, we should comprehensively compare the three kinds of meat we eat at present.

Fish fat contains more polyunsaturated fatty acids, which is beneficial to the development of children's brain and the prevention of cardiovascular diseases.

The fat content of poultry meat is lower than that of livestock meat, and its melting point is also lower. Contains 20% linoleic acid, which is easy to digest and absorb.

Animal meat fat is mainly saturated fatty acids, mainly composed of triglycerides, but also contains a small amount of lecithin, cholesterol and free fatty acids, which is easy to lead to obesity and hyperlipidemia.

To discuss this problem, we should comprehensively compare the three kinds of meat we eat at present.

Fish fat contains more polyunsaturated fatty acids, which is beneficial to the development of children's brain and the prevention of cardiovascular diseases.

The fat content of poultry meat is lower than that of livestock meat, and its melting point is also lower. Contains 20% linoleic acid, which is easy to digest and absorb.

Animal meat fat is mainly saturated fatty acids, mainly composed of triglycerides, but also contains a small amount of lecithin, cholesterol and free fatty acids, which is easy to lead to obesity and hyperlipidemia.

Aquatic meat:

Protein content is15 ~ 20%; The low fat content is generally 1~3%, and the range is 0.5~ 1 1%. Fish fat is mainly distributed under the skin and around internal organs, mainly composed of unsaturated fatty acids, accounting for 80%, with low melting point and digestion and absorption rate of 95%. Monounsaturated fatty acids are mainly palmitoleic acid and oleic acid, and polyunsaturated fatty acids are mainly linoleic acid, linolenic acid, EPA and DHA, which have certain effects on preventing dyslipidemia and cardiovascular diseases. The main vitamins are vitamin A, vitamin B 1, B2 and nicotinic acid, vitamin D and vitamin E. The minerals are selenium, zinc and iodine.

Poultry meat:

Monounsaturated fatty acid oleic acid is the main fatty acid, followed by linoleic acid and palmitic acid, and the visceral saturated fatty acid is higher. Vitamins are mainly vitamin A and B vitamins. Iron exists in the form of hemoglobin. In poultry meat, the fat content of quail is less than 3%, the fat content of chicken and pigeon is similar, ranging from 14% to 17%, and the fat content of duck and goose is about 20%. Especially, the content of lysine (promoting fat oxidation) in goose and chicken is about 13% higher than that in pork. Chickens, ducks and geese, on the other hand, not only have low total fat content, but also the chemical structure of fat is different from that of pork and closer to the composition of olive oil. The fat contained in poultry (some animals call it olive oil) is mainly monounsaturated fatty acids, which has cardiovascular protection;

Animal meat:

Deep red in color, also known as "red meat". Pork is the highest, followed by cattle and sheep. Livestock fat is mainly unsaturated fatty acids, and the main components are triglycerides, a small amount of lecithin, cholesterol and free fatty acids. Animal viscera is low in fat and high in cholesterol. Excessive intake of saturated fatty acids will lead to an increase in blood lipid levels, which in turn will lead to atherosclerosis. The fat in pigs, cattle and mutton is mainly saturated fatty acid, which easily leads to coronary heart disease and atherosclerosis. The fat content in animals varies greatly according to their species, location, age and fatness. Among livestock meat, the fat content of pig lean meat is the highest, which is 6.2%, sheep lean meat is 3.9% and cattle lean meat is 2.3%. The cultivation process has a great influence on the fat content. The fat content of cultivated beef can reach 18%, and the poor beef is only 4%. The fat content in different parts of the same species is also very different. The fat content of pork belly is 33%, pork rib is 59%, and pork leg is 12.8%.

The World Health Organization and the Reference Intake of Dietary Nutrients for China Residents (version 20 13) suggest that the intake of saturated fatty acids should be lower than 10% of the total dietary energy, but the fat content in lean meat is very low, and iron exists in the form of heme iron, which is easy to absorb, so it is recommended to eat more lean meat. Therefore, from the point of view of nutrition and health, fish (deep-sea fish is the best fish) and poultry meat are preferred, and animal meat (lean meat) is eaten in moderation, and fat meat is eaten less.

About losing weight, the above is only suitable for healthy obese people. Fat friends with complications should also avoid fish properly: patients with liver cirrhosis have poor coagulation function and are prone to bleeding, and some fish will cause intestinal bleeding, which will aggravate the condition and symptoms. Therefore, patients with liver cirrhosis should eat less fish and eat beef and chicken in moderation. Gout patients, the cause of gout is caused by purine metabolism disorder in human body, but fish contains a lot of purine, and eating fish will only aggravate gout, so gout patients must eat less fish.

Even if you choose the right food, different cooking methods will have different effects. During weight loss, try to give priority to boiled, cold salad, boiled and marinated food. About losing weight is a systematic and professional field, which can never be solved by eating a certain kind of meat. If you want to lose weight or have a systematic and professional understanding, I hope my answer can help you.