Can Tomatoes Be Stir-Fried with Meat?

Pork is a common meat in our daily lives, containing various nutrients essential for the human body. However, pork has a relatively high fat content, making it unsuitable for excessive consumption in one sitting, especially for those trying to lose weight. On the other hand, tomatoes are a familiar and highly nutritious fruit and vegetable. They can be consumed directly or paired with various vegetables and meats, offering not only delicious flavors but also significant nutritional value.

Yes, they can. Among meat sources, pork has the lowest protein content and the highest fat content. Lean pork, however, is relatively high in protein, containing up to 29 grams per 100 grams, along with 6 grams of fat. Cooking pork through boiling or stewing can further reduce its fat content. Pork is also rich in vitamin B, which can enhance physical strength, and it provides essential fatty acids for the human body. Additionally, pork has a sweet and nourishing taste, moisturizing and nourishing the yin, and it provides heme (organic iron) and cysteine, which promotes iron absorption, helping to improve iron-deficiency anemia. Pork chops nourish the yin, and pork belly can tonify deficiencies and strengthen the spleen and stomach.

People who frequently experience gum bleeding can wash and eat tomatoes as a fruit for about half a month. Tomatoes contain numerous vitamins and trace elements, which can help prevent gum bleeding and benefit dental health.

Mix half a cup of tomato juice with half a cup of watermelon juice and drink it hourly.

Choose two high-quality tomatoes, wash and slice them, add a little salt, and boil them into a soup to drink.

Cucumbers contain a vitamin C-destroying enzyme that can destroy the abundant vitamin C in other vegetables. Since tomatoes are a typical vegetable rich in vitamin C, consuming them together with cucumbers can negate the nutritional benefits obtained from tomatoes.

Pairing foods rich in vitamin C with carrots can destroy the vitamin C.

These foods can oxidize and deoxygenate vitamin C, robbing it of its original anti-scorbutic function.