Lamb meat: benefits and properties
The mutton usually corresponds to lambs (both male and female) that have less than 300 days of life, which can weigh between 5.5 and 30 kilos depending on their age. However, after those 300 days of life, they are called rams.
It is a very characteristic type of food in some Mediterranean cuisines, in addition to Maghreb cuisines, Indian cuisine and also in some parts of China. In Argentina, for example, it is known for being one of the most precious foods, especially in Argentine Patagonia.
Regarding its nutritional content and the different benefits and properties of lamb meat, as with most meats, it stands out above all for its richness in proteins of high biological value.
Nutritional properties of lamb meat
Lamb meat is a food especially rich in proteins of good quality, also known as high biological value proteins (that is, it contains almost all the essential amino acids that our body needs).
Regarding its fat content, 100 grams of lamb meat provide 30 grams of fat, and 348 kilocalories.
In terms of its content in both vitamins and minerals, it is especially rich in B vitamins (especially vitamin B12 and B6), and minerals such as iron, phosphorus and zinc.
Benefits of lamb meat
Lamb meat is an interesting source of protein for our body, especially because of its high content of proteins of good quality or high biological value.
Due to its mineral content, especially because of its high level of iron, it is an interesting food in case of anemia, since it is a nutrient that is part of hemoglobin and is essential in the formation of red blood cells.
It provides selenium in interesting quantities, a mineral that helps fight asthma attacks.
It also provides B vitamins, essential for the proper functioning of the nervous system.
Contraindications in the consumption of lamb meat
Since lamb meat is a red meat with high content of saturated fat, cholesterol and sodium, it is not recommended for people who are overweight and obese, have high levels of blood fats and suffer from some type of heart disease.
Images | u m a m i / spo0nman This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesMeat