Superseded90% confidenceDecision RuleTime unknown
猪肉部位脂肪梯度：里脊（通脊/外脊）脂肪最低约3-8%蛋白质约20%，后腿瘦肉次之，前腿肉带少量脂肪更嫩，五花肉脂肪高达30%以上。减脂选里脊，追求嫩滑口感选梅花肉（上肩胛）脂肪分布均匀
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This knowledge claim has been superseded by newer content
选高蛋白低脂肉类，优先鸡胸肉（每100g脂肪约1-3g、蛋白约23g）、去皮鸡腿次之；牛肉选里脊/牛腱（脂肪＜5g），避开肥牛卷（脂肪常＞20g）Sources
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