Meat: health benefits

Although the meat comes to be the generic name that, in some way or another, the soft and edible parts of cattle, pigs and sheep receive, and although each one contributes its own Benefits Y properties, it is true that most contain a series of nutrients and virtues more or less common.

The basic structure of the meat varies in each case and type, but as a rule it is grouped muscle fiber containing nerves, blood vessels and fat, in addition to various respiratory pigments (as is the case, for example, of red meat).

Benefits and properties of meat

The meat, whatever type and origin they may be, they contain proteins, minerals, vitamins, water and fats.

In this sense, the proteins contained in the meat They are of high biological value, since they contain an interesting and good presence of the eight essential amino acids that our body needs to function correctly.

However, the fat in animal flesh tends to be rich in cholesterol and saturated fatty acids.

Despite this, you can distinguish between lean meats and fats, depending on their fat content.

As for vitamins, the B group vitamins stand out. In addition, between 60 and 80% is water.

With regard to the minerals themselves, iron stands out as one of the most abundant, although we also find calcium, phosphorus, magnesium and potassium.

Of course, it should be taken into account that meat in general, and particularly the viscera, contain purines, which our metabolism converts into uric acid, which, as we explained in our article on the high uric acid, in excess can cause the appearance of gout or kidney diseases.

Nutritional information of the meat

At this point it is quite likely that you wonder how much meat is advisable to consume a week. In this sense, from a nutritional point of view, the recommended quantities go through a weekly ration of red meat and two weekly servings of white meat.

However, there is no doubt that meat is an extremely nutritional food in what refers to the different nutrients that its consumption brings us. In fact, meat is, together with fish and eggs, the food products that provide us with a greater amount of proteins.

Proteins: around 20%.
Grease: most of this fat is saturated. It represents between 15 and 20% of the meat.
Vitamins: the B vitamins stand out, especially vitamin B12. also young beef is rich in vitamin B2.
Minerals: minerals such as zinc, selenium, iodine and phosphorus stand out.
Water: taking into account that fat represents between 15 and 20% of the meat, the rest is water.
Calories: It will depend on your cooking. For example, if the meat is fried or breaded, it will contribute around 220 calories per 100 grams.

The meat is extremely rich in proteins. not in vain, about 20% of the meat is protein, which are certainly indispensable for the defenses, the growth and the regeneration of the tissues. 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