Product introduction

Cutting fat is probably no stranger to many Vietnamese housewives, they are often fried to make fried fat for dishes or used to stock with fish and lean meat to increase the fatness and reduce the dryness of the dish.

Currently, in addition to using fresh cutting fat, many housewives also choose to return frozen cutting fat to our country to use to enhance the flavor of the dishes in their family.

Nutritional value

Cutting fat although it has saturated fatty acids, is rich in healthy minerals and vitamins like vitamin D that promote the body's absorption of calcium. The amount of vitamin D in cutting fat helps to improve cardiovascular function, maintain lung and respiratory health, strengthen muscle function, and help the body fight infections.

In fact, cutting fat in addition to vitamin B and minerals is also rich in vitamin D to help absorb calcium better, and in pork, the amount of vitamin D is twice as high as in avocados. This ingredient helps the body to fight infections, even improves the function of the heart, and supports the respiratory system to work better. As for the ancient experience, cutting fat is considered as one of the ingredients to help treat some diseases such as spleen and stomach, can treat hepatitis, improve blood circulation, help dissolve blood clots and many other diseases.

Cutting fat contains about 40% saturated fat, about 50% monounsaturated fat and about 10% polyunsaturated fat.

Cutting fat is suitable for malnourished children, people with dry stools, anemia, dizziness, the elderly with dry coughs without phlegm.