Handy features and calorie beef
Beef is by far the most popular type of meat.
Beef is the meat of bovine animals, traditionally in our region is the cow. That beef has excellent taste, high nutritional value and excellent flavor, and thus enough dietichna.
The main property is the beef content of its high-grade protein, promotes saturation of cells of the human body with oxygen. In addition, beef proteins was digested by the human body is best. The highest amount of protein containing beef tenderloin (the soft part of the carcass - meat premium). Such proteins are important in the human diet. Only beef contains the maximum amount of iron. The beef fat is so low specific weight, that even chicken is inferior to him in this.
Calorie beef is 192 kcal. But the nutritional value of this type of meat is the content in 100 grams of the following amounts of substances:
- Water - 67 g;
- Fat - 12 g;
- Proteins - 19 g;
- Ash - 2 g;
- Carbohydrates - 0 of
The beef contains such vitamins:
- Vitamin B1 (thiamine);
- Vitamin B5 (pantothenic acid);
- Choline (vitamin B4);
- Vitamin B6 (pyridoxine)
- Vitamin B12 (cyanocobalamin);
- Vitamin B2 (riboflavin);
- Niacin (vitamin B3 or PP);
- Folic acid (vitamin B9);
- Vitamin K (phylloquinone).
Basic macro, included in the beef:
Basic macro, included in the beef:
In addition, beef contains less valuable proteins, namely:
It is a source of collagen build interarticular ligaments in the body. Zinc, which is part of beef, a person is required to maintain at a proper level of immunity. Such useful minerals like magnesium, potassium, sodium, calcium, actively strengthen the musculoskeletal system of man. Vitamins A group of extremely useful for eye problems. Vitamin PP promotes normal functioning of the enzyme system. Vitamin C helps strengthen blood vessel walls. But such important vitamins like B6 and B12 - active participants in the process of full absorption of iron.
In many taste and nutritional properties of beef influenced the breed and age of the animal. So, for slaughter for meat can keep adult cows, bulls and calves.
So, the basic properties of beef (taste, color and odor) depend on three main factors of the animal:
In addition, the individual properties of the beef may be affected by the degree of strain on the animal at slaughter.
Depending on the variety of beef, it can be soft (veal) and gross (adult animal - because of the abundance of coarse muscle). Young meat differs delicate pink, and the older age of the animal, the darker the color of the meat.
There are three grades of beef:
1. Higher (back and breast portions, fillet, rump, sirloin and rump);
2. The first (shoulder, the shoulder portion groin);
3. The second (shank - front and back).
When choosing beef need to study it carefully to make the right choice.
So, fresh beef is characterized by the following indicators:
1. Solid color (from pink to bright red);
2. The structure of the meat soft fiber;
3. The smell fresh and pleasant;
4. The elastic consistency;
5. Shine at the incision;
6. Education dimples on pressure (disappears after a few seconds);
7. Soft texture and creamy fat color.
The presence of multiple films on fat and dark color indicates old animal or that the meat is stored for a long time.
The most useful and delicious assumed Veal, young cow. The ideal option is the meat of the calf at the age of 20 months, it has a delicate flavor and high nutritional value. Why veal - the most valuable and tender meat? Yes, because this is the age of the animal is considered immature. Before that period, the calf is fed milk cows and first full-fledged food provided for its rapid growth and development. That is why beef - so-called pure and valuable meat.
Beef useful for people of any age. The main indication for the use of beef is iron deficiency anemia. It beef supplier called haem iron. Haem is called due to the fact that part of hemoglobin.
Beef is an indispensable product for people who struggle with being overweight. Beef can include virtually any diet since it is considered lean meat containing a minimum amount of fat. In addition, due to the low fat and calorie content of beef, the meat can be used in patients with diabetes mellitus.
It is particularly desirable to use beef for people who lead an active lifestyle, those involved in sports and aims to build muscle your body. Men need to eat beef necessarily, especially if they are engaged in heavy physical labor or visit the gym.
The most appropriate one for cooking beef is considered its decoction. Boiled beef is always recommended for patients during the recovery of the body after injuries, burns, infectious and viral diseases.
Contraindications to the use of beef
Some medical data indicate that beef consumption in large quantities throughout the life can cause the development of cancer in the colon. Big beef fat consumption can also be dangerous: because this may have cardio-vascular system. Moreover, the presence of cholesterol in beef, prolonged use it may lead to the formation of cholesterol plaques and vascular atherosclerosis. The result may also be problems with the heart and the intestine.
The structure of beef, inter alia, include the purine bases. They can cause the accumulation of uric acid in the body, which is often the cause of kidney stones, osteoarthritis and gout.
Therefore abused beef is not recommended. As is known, in all there should be a measure of a healthy human diet and can not fully contain only one type of meat, even if it is very taste.
Along with the fact that regular consumption of beef and hence delivery of important vitamins in the body, strengthens the immune system, its excessive use can cause reduced immune defenses and increase susceptibility to various diseases. Thus, the elderly and children are encouraged to take food only veal, but the mature beef - no. This is due to the fact that the meat is less digested and absorbed.