StillHammer
25701aec1e
Complete ingredient guides with Chinese market specifics (2025): - 45 vegetables with cardiovascular/liver health focus - 15 fish with Mediterranean diet omega-3 analysis - 17 meats with WHO classifications and long-term health scores - 23 fruits with antioxidant/glycemic index balance - 20 fresh herbs & aromatics (Chinese/Asian/Western/peppers) All files include: - 20-point scoring system (4 criteria × 5 points) - RMB/kg pricing and market availability - Health benefits and safety warnings - Seasonal strategies and budget recommendations - Chinese translations (中文) for market shopping Key features: - Comprehensive indexes with champions by category - Critical safety warnings (medication interactions, WHO classifications) - Daily/weekly meal planning integration - "Trio Sacré" aromatics concept (ginger+garlic+scallions) - Lunch soup recipe and matcha protocol guide 🤖 Generated with [Claude Code](https://claude.com/claude-code) Co-Authored-By: Claude <noreply@anthropic.com>
26 lines
737 B
Markdown
26 lines
737 B
Markdown
# Beef Sirloin / 西冷牛排
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**Score : 13/20**
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## Notation
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- Prix : 1/5 | Qualité/Santé : 4/5 | Accès : 3/5 | Facilité/Polyvalence : 5/5
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## Santé
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**~180 cal/100g | 26g prot | 10g graisses | 4g sat. fat**
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- ⚠️ WHO Group 2A
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- ✅ Lean cut (5-10g graisses selon trim)
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- ✅ **Plus maigre que tenderloin** (certaines études)
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- Fer, zinc excellents
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## Prix Chine
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**70-100 RMB/kg** - Premium (légèrement moins cher que tenderloin)
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## Recommandations
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**2-3x/mois maximum**
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- **Meilleur valeur** que tenderloin (moins cher, aussi lean)
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- Grill/poêle rapide
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- Si choix boeuf régulier : Sirloin > Tenderloin (prix)
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## Verdict
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Sirloin = meilleur rapport qualité/prix boeuf lean. Toujours viande rouge donc limiter fréquence.
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