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Dietitian Guide - Beware of Preserved Meats and Charred Rice
As Heidi explains, many food ingredients used in cooking clay pot meals (such as preserved meats, chicken paws and spare ribs) are high in fat content. The rice will absorb much of the fat from meats in the cooking process, which increases their fat content. Worse still, cooks always coat the bottom of the pots with a thin layer of cooking oil to prevent sticking, thus further increasing the fat content of the rice. According to Heidi, we should carefully consider the type of cooking oil to be used. Palm oil, for instance, contains about 50% of saturated fat; frequent consumption of it can increase the risk of cardiovascular diseases. - No Skin, No Fat, No Bone
To reduce fat intake, Heidi suggests that we should pick the ingredients with “no skin, no fat and no bone”, as the part of meat that is attached to animal bones and skins always have a high fat content. For instance, 100 grams of spare ribs contains 15 grams of fat (220 Kcal), while chicken paws of the same weight contains 13 grams of such (190 Kcal). Preserved meats, on the other hand, have high fat and sodium content. 100 grams of preserved meats contains 48.8 grams of fat, while the same amount of Canton-style sausages contains 48.3 grams of fat and also 1,420 mg of sodium.
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