The meat

Red meat contains myoglobin, which is a substance that is absorbed by the human body. It also contains vitamins and minerals necessary for the body itself such as muscle regeneration. It also contains proteins that are useful too! It is necessary in small quantities, as it is a good source of nutrients such as protein, iron and zinc. Red meat is considered to be beef (beef / beef), pork, lamb and goat, as well as any derivative thereof, such as minced meat and ribs, and other species such as horse meat are classified in the category of red meat. wild boar meat, venison, partridge meat, pheasant meat, ostrich meat etc. Also, white meat is the meat of poultry (chicken, turkey) and fish. White meat such as chicken and turkey and secondarily, in this category belong the duck and goose but also the fish do not contain so much myoglobin. Also, red meat is the meat of lamb, beef, pork, etc. There is also a third type of meat, processed meat (cold cuts). is considered any meat that has been preserved and is commercially available after the addition of salt and preservatives, such as bacon, salami, sausage and pate. with the addition of chemical ingredients and / or preservatives.

In conclusion, all meats are good sources of protein of high biological value, while red meats are very good sources of the form of iron that is easily absorbed. Calf: It is the most important sponsor of iron in the human body. Pork: It has a high content of protein and fat, but the content of iron and vitamin B12 is different, which is lower. It is good to choose the fillet or brisket, which is almost lean if the visible fat is removed.