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The importance of meat in the diet is
as a rich and concentrated sources
of nutrients such as-

Protein
Fat
Good source of iron and zinc .
Rich in several B vitamins, and liver is
a very rich source of vitamin A.
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ï   Red meat refers to


the muscle meat from cattle,
sheep, goat and kangaroo and
essentially provides considerable
amounts of zinc and vitamin B12.

    White meat refers


to meat mainly from Poultry i.e.
Chickens, Turkeys and other then this
pigs, ostrich. Similarly they are
good source of zinc , iron but less
than red meat.
m TRITIOmAL VAL  OF MAT

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Muscle meat is a good source of protein.


Meat protein contains all the essential amino acids in the
correct proportions required by the body for optimum growth.
 Meat is rich in essential amino acids, particularly sulphur amino
acids.
Meat has higher protein content than that of fruits,
vegetables and breads.
White meat contains an equivalent amount of protein to red
meat.
Protein from meats, fish and poultry are more easily digested
than protein from beans and whole-wheat.
FAT

The fat content of meat varies depending on animal breed, age,


amount of exercise and diet.
 Lean red meat provides 2-5g of fat per 100g of dietary fat.
Lean pork and skinless chicken have the same fat content as
lean red meat.
There is more monounsaturated fat and polyunsaturated fat in
skinless chicken compared to other meats.

The fat content of meat varies as follows:


Red meat: beef (3.5-9.3 %), lamb (7.5-13.3%)
White meat: pork (3.7-10.1%), chicken (1.1-9.7 %), turkey
(2.0-6.6 %)
Processed meat: Burgers and sausages have the highest fat
content (up to 25%)
Iron
The human body can absorb about 15% of iron from plants (non-haem
iron), and about 25% of iron from meat (haem iron).
 ating meat in a mixed meal can cause a two-fold increase in the
absorption of non-haem iron.
Red meat (e.g. beef and lamb) is the best source of iron.
 Pork and chicken contain moderate amounts of iron.

Zinc
Meat is a major source of readily available zinc.
The liver and kidney are richer sources than muscle meat, and pig
liver is richer in zinc than sheep or beef liver.
Zinc from animal sources (including eggs) is better absorbed than
zinc from plant foods (e.g. wholemeal bread).
B VITAMImS

Vitamin B1 (thiamin) occurs naturally in pork, duck, oyster,


and other meats.
 Offal is the best source of vitamin B2 (riboflavin).
Vitamin B3 (niacin) is found in foods that are high in protein
(e.g. liver, kidney, poultry and fish).
Vitamin B12 is synthesized by microorganisms and is found in
bacterially fermented foods, meat, and offal from ruminant
animals.
Offal, particularly liver, contains
more vitamin B12 as this is where
the vitamin is stored.
PROXIMAT PRImCIPLS: MAT Am PO LTRY (   
 
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mame of Food Moisture Protein Fat Minerals Crude Carbohydrate nergy Calcium Phosphorus Iron
Stuff g. g. g. g. Fiber Kcal Mg. Mg. Mg.
g.
Beef Meal 8.2 79.2 10.3 1.6 0.5 0.2 410 68 324 18.8

Beef Muscle 74.3 22.6 2.6 1.0 - - 114 10 190 0.8

Buffalo meat 78.7 19.4 0.9 1.0 - - 86 3 189 -

uck 72.3 21.6 4.8 1.2 - 0.1 130 4 235 -

gg, duck 71.0 13.5 13.7 1.0 - 0.8 181 70 260 2.5

gg, hen 73.7 13.3 13.3 1.0 - - 173 60 220 2.1

gg, turtle 76.0 12.2 12.2 1.5 - 3.6 124 93 299 -

Finch 68.8 26.6 26.6 1.7 - - 133 90 347 -

Fowl 72.2 25.9 25.9 3.0 - - 109 25 245 -

Goat meat 74.2 21.4 21.4 0.6 - - 118 12 193 -

Grey Quail 75.0 21.9 21.9 3.6 - - 103 17 282 -

Liver Goat 76.3 20.0 20.0 7.5 - - 107 10 279 -

Liver sheep 70.4 19.3 19.3 13.3 - 1.3 150 150 380 6.3

Mutton, muscle 71.5 18.5 18.5 4.9 - - 194 12 150 2.5

Pigeon 70.4 23.3 23.3 4.4 - - 137 30 290 -

Pork, muscle 77.4 18.7 18.7 2.3 - - 114 3 200 2.2

Ruff and Reeve 70.3 25.9 25.9 1.0 - - 124 132 321 -

Snail, small 78.9 12.6 12.6 0.6 - 3.7 74 870 147 -

Snail, big 74.1 0.6 10.5 1.5 - 12.4 97 7 116 -

Venison 75.3 21.0 21.0 0.6 - 1.9 97 3 233 -


Composition of meat and meat products (per 100 g)
Water Protein Fat Thiamin miacin
nergy
(%) (%) (%) kcal MJ (mg) (mg)
Bacon, collar joint lean & 51 15 29 320 1.3 0.4 2.7
fat, raw
boiled 49 20 27 325 1.3 0.3 2.6
Beef brisket, raw 62 17 21 250 1.4 0.05 3.7
boiled 48 28 24 290 1.2 0.04 4.3
Rump steak, raw 67 19 14 200 0.8 0.08 4.2
fried 56 29 15 250 1.0 0.08 5.5
grilled 59 27 12 220 0.9 0.08 5.7
Lamb cutlets, raw 49 15 36 390 1.6 0.09 4
grilled 45 23 31 370 1.5 0.10 5
Veal fillet, raw 75 21 3 110 0.5 0.1 7
roast 55 32 12 230 1.0 0.06 7
Chicken meat, raw 74 21 4 120 0.5 0.1 8
boiled 63 29 7 180 0.8 0.06 7
roast 68 25 5 150 0.6 0.08 8
Rabbit meat, raw 75 22 4 120 0.5 0.1 8.4
stewed 64 27 8 180 0.7 0.07 8.5
Ox liver, raw 69 21 8 160 0.7 0.25 13
stewed 63 25 10 200 0.8 0.2 10
Beefburgers, raw, frozen 56 15 21 265 1.1 0.04 3.7
fried 53 20 17 265 1.1 0.02 4.2
Beef sausage, raw 50 10 24 300 1.2 0.03 5
fried 48 13 18 270 1.1 0 7
grilled 48 13 17 270 1.1 0 5
 
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m TRImT RICH GGS

Two Large ggs = 155


calories
20% protein
53% essential aa
80% choline
30% riboflavin
16% vitamin B12
12% folate
12% vitamin A
12% vitamin 
8% vitamin B6
6% vitamin 
34% selenium
16% phosphorous
8% iron
8% zinc
6% food energy
6
ggs have the highest quality
protein at the lowest cost.
ggs contain every essential amino acid,
fatty acid, vitamin and mineral (except
Vitamin C) needed by humans.
 ggs have cholesterol but with zero
carbs and zero trans-fat.
ggs contain highly bioavailable functional
nutrients like lutein and zeaxanthin.

666

High quality proteins


Vitamins -minerals
 Carotenoids
Choline
Satiety, glycemic index
Affordability
 Convenience

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