你加培根還是香腸？

If you love adding a side of bacon or sausage to a fried egg breakfast or Sunday brunch omelet, you're not alone. According to Statista, over 268 million Americans consumed bacon in 2020, and close to 14 million Americans ate 5 pounds or more of sausage. Whether you prefer bacon or sausage, chances are you select one over the other for taste and texture. If you were willing to switch up your side order, is one healthier compared to the other?

如果你喜歡在煎蛋早餐或周日早午餐煎蛋卷中加入一方培根或香腸，那么你不是一個(gè)人。據(jù)Statista的數(shù)據(jù)統(tǒng)計(jì)，2020年，超過(guò)2.68億美國(guó)人食用培根，近1400萬(wàn)美國(guó)人食用5磅或以上的香腸。無(wú)論你喜歡培根還是香腸，你都有可能在口味和質(zhì)地上選擇其中一種。如果你愿意改變你的配菜，一個(gè)比另一個(gè)更健康嗎?

Using the word "healthy" when comparing bacon and sausage is a bit misleading, as both are processed meats. Health experts consider eating processed meats part of an unhealthy lifestyle. This is because there are chemicals in processed meats that are associated with serious health issues, such as heart disease and high blood pressure. Processed meats include any meat that has been cured, smoked, salted, dried, or canned, such as bacon and sausage (via Healthline). In 2020, the International Agency for Research on Cancer delivered even more unpalatable news — new data revealed that consuming processed meats upped the risk of developing colorectal cancer by 18%.

在比較培根和香腸時(shí)使用“健康”一詞有點(diǎn)誤導(dǎo)人，因?yàn)閮烧叨际羌庸み^(guò)的肉類。健康專家認(rèn)為吃加工肉類是不健康生活方式。這是因?yàn)榧庸と忸愔泻信c嚴(yán)重健康問(wèn)題相關(guān)的化學(xué)物質(zhì)，如心臟病和高血壓。加工肉類一般包括任何經(jīng)過(guò)腌制、熏制、腌制、干燥或罐裝的肉類，如培根和香腸。2020年，國(guó)際癌癥研究機(jī)構(gòu)發(fā)布了更令人不快的消息——新數(shù)據(jù)顯示，食用加工肉類會(huì)使患結(jié)直腸癌的風(fēng)險(xiǎn)增加18%。

Despite warnings from health experts about processed meats, bacon and sausage do contain some nutrients the body needs. Perhaps the most obvious nutrient is protein. According to SFGate, there are 29 grams of protein in a 3-ounce serving of bacon, and 13 grams in a serving of sausage. Based on this data, bacon wins this round if protein is why you choose to indulge.

盡管健康專家對(duì)加工肉類提出警告，但培根和香腸確實(shí)含有人體所需的一些營(yíng)養(yǎng)素。也許最明顯的營(yíng)養(yǎng)是蛋白質(zhì)。根據(jù)SFGate的數(shù)據(jù)，一份3盎司的培根中含有29克蛋白質(zhì)，一份香腸中含有13克蛋白質(zhì)。根據(jù)這些數(shù)據(jù)，如果蛋白質(zhì)是首選，那么培根在這一輪勝出。

Bacon and sausage also both provide vitamin B12, an important nutrient that helps your body produce hemoglobin, which transports oxygen. Vitamin B12 also protects your body against nerve damage. According to SFGate, both bacon and sausage have about the same amount of vitamin B12. Bacon and sausage also contain roughly the same amount of iron, a nutrient also associated with the production of hemoglobin.

培根和香腸都能提供維生素B12，這是一種重要的營(yíng)養(yǎng)素，可以幫助你的身體產(chǎn)生血紅蛋白，從而輸送氧氣。維生素B12還能保護(hù)身體免受神經(jīng)損傷。根據(jù)SFGate的說(shuō)法，培根和香腸的維生素B12含量大致相同。培根和香腸也含有大致相同數(shù)量的鐵，鐵是一種與血紅蛋白產(chǎn)生有關(guān)的營(yíng)養(yǎng)素。

While sausage and bacon contain some health benefits, the negatives generally outweigh the positives. Both are high in unhealthy saturated fat, which can impact your blood cholesterol, and they are also high in sodium. A serving of bacon contains 1,461 milligrams of sodium, while a serving of sausage contains 665 milligrams. This is a big portion of the 2,300-milligram daily limit recommendation from the U.S. Food and Drug Administration.

雖然香腸和培根含有一些有益健康的成分，但其負(fù)面影響通常大于正面影響。兩者都含有大量不健康的飽和脂肪，會(huì)影響血液膽固醇，它們還含有大量的鈉。一份培根含有1461毫克的鈉，而一份香腸含有665毫克的鈉。美國(guó)食品和藥物管理局建議的每日限量是2300毫克，它們占了一大部分。