Superseded90% confidenceDecision RuleTime unknown
看配料表牛肉排第一位且蛋白质≥50g/100g的为高含肉量产品；风干牛肉干因脱水彻底蛋白质常达55-65g/100g，而牛肉棒因加入淀粉、大豆蛋白填充料蛋白质常降至15-25g/100g
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This knowledge claim has been superseded by newer content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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