What are the nutritional values of the masked palm civet? A detailed introduction for you
Masked palm civet meat has long been regarded as a rare mountain delicacy and a fine tonic, hailed by people as the king of mountain delicacies, and there has long been a saying that “for mountain fare the masked palm civet is the tastiest, for water fare the white eel is the tastiest.” Civet meat is the essence of a hundred fruits and has tonic value. Let us now take a look together at what nutritional values the masked palm civet has!
The nutritional values of the masked palm civet
Every 100 grams of masked palm civet meat contains 435.90 kcal of calories, 3.92 g of protein, 30.36 g of fat, 41.99 g of carbohydrates, 5.30 g of dietary fiber, 35.30 mcg of vitamin A, 159.00 mcg of carotene, 0.09 mg of thiamine, 0.18 mg of riboflavin, 1.51 mg of niacin, 11.70 mg of vitamin C, 1508.36 mg of vitamin E, 65.30 mg of calcium, 131.45 mg of phosphorus, 2885.85 mg of sodium, 100.20 mg of magnesium, 5.66 mg of iron, 1.44 mg of zinc, 2.66 mcg of selenium, 1.00 mg of copper, 1.18 mg of manganese, 367.80 mg of potassium, 0.04 mg of vitamin B6, 0.14 mg of pantothenic acid, 22.50 mcg of folic acid, 85.50 mcg of biotin, and 27.90 mg of cholesterol.
The therapeutic effects of the masked palm civet
[Nature and flavor] Sweet, neutral.
[Effects] Tonifies the center and boosts qi, treats various chronic wasting diseases, dispels wandering wind, heals bloody stool from intestinal wind, and also treats anal fistula and scrofula.
1. The masked palm civet can provide the human body with rich nutritional components such as protein, fat, carbohydrates, vitamins and minerals, and has the effects of tonifying the center and boosting qi, strengthening the spleen and benefiting the stomach, nourishing yin and moistening dryness, and strengthening the kidneys and consolidating essence.
2. The masked palm civet is suitable for patients with conditions such as weak spleen and stomach, deficiency of both qi and blood, poor appetite, weakness of the limbs, lung heat with cough, dry cough, impotence, and frequent urination.
3. Healthy people who eat it are full of energy and become stronger with fewer illnesses.
The method for making braised masked palm civet
[Ingredients] 500 g masked palm civet, 150 g pear, 10 g scallion, 10 g yellow wine, 15 g ginger, 15 g rock sugar, 50 g soy sauce, 30 g lard (rendered).
[Method] ① Slaughter and clean the masked palm civet, soak the civet meat in warm water until soft, wash it clean, and chop it into pieces about 4 cm square. ② Put the civet meat pieces into a pot containing the second rinse water from washing rice (if the meat is not boiled in rice-rinsing water, it will not easily become tender), bring to a boil over high heat, then scoop out and drain the water. ③ Wash the pear and cut it into orange-segment pieces. ④ Heat the pot and add oil; when it is 60 percent hot, add the civet meat and stir-fry thoroughly, add water until level with the meat, then add rock sugar, yellow wine, soy sauce, salt, a knot of scallion and a piece of ginger (smashed flat), and simmer together. ⑤ After it comes to a boil, switch to low heat and simmer until 80 percent tender, then pick out the scallion knot and ginger piece, add the pear pieces, and when the pear is soft and tender, switch to high heat and cook until the sauce is thick and sticky, then remove from the pot and plate it.