Red meat contains high biological value protein and important micronutrients that are necessary for good health during life. It contains many fats, including essential omega-3 fats. Recent researchers have shown that there has been a significant reduction in meat cuts over the past two decades. While the nutritional composition changes somewhat as a function of variety, diet, season, and meat cutting, the following discussion shows that lean red meat is generally a low-fat, moderate cholesterol, and protein-rich and many basic vitamins and minerals.
Generally, lean red meat is particularly good as a source of protein, niacin, vitamin B6, vitamin B12, phosphorus, zinc, and iron, providing more than 100 g of nutrients. It also contains more than 10% riboflavin, pantothenic acid and selenium RDI. Of the four meats, the sheep are particularly nutritious, the richest source of thiamine, B6 and B12, phosphorus, iron and copper.
Protein and amino acids
Raw red muscle meat is about 20-25 g protein / 100 g. Boiled red meat contains 28-36 g / 100 g, as the water content decreases and nutrients are concentrated during cooking. Protein is highly digestible, compared to about 94% with 86% digestibility of whole wheat and 78% of bean. Meat protein contains all essential amino acids (lysine, threonine, methionine, phenylalanine, tryptophan, leucine, isoleucine, valine) and has no restrictive amino acid. The amino acid score for improving the digestibility of proteins is a method for evaluating the quality of a protein with a maximum score of 1.0. Animal meat, like beef, has a score of about 0.9 compared to 0.5-0.7 for most plant foods. Glutamic acid / glutamine amino acid is present in the highest amount (16.5%) followed by arginine, alanine and aspartic acid.
In summary, you can get red meat in your diet and continue to lose weight, sinus, which is rich in all essential nutrients