What we should know about beef:
Lamb And in general Veal، The most accessible Beef They are red. It is interesting to consider that 53% of productions beef Red toVeal and 47 percent to Beef belongs to Lamb.
solutes and nutrients Veal What are the cases?
InVeal All kinds of minerals such as zinc, phosphorus, iron, creatine and all kinds of family vitamins B there are. Zinc available inVeal It leads to strengthening the immune system. Phosphorus plays an essential role in fat and protein metabolism.
As mentioned earlier،Veal It is full of niacin. This vitamin has a positive effect on brain function. Niacin is also present inBeef Red leads to the treatment of joint inflammation and control of blood cholesterol. Also family vitamins collection B that inBeef there are; They lead to the improvement of cancer and cholesterol. In the vitamins found inBeef There is thiamine red, thiamine leads to the improvement of heart and digestive disorders.
The role of protein in Veal:
Protein carries oxygen in human blood. Therefore, the better the oxygen supply in the body, the better the lung function. Also, this oxygen provides oxygen to the muscles and improves the body’s immune functions.
Nutritional ValueVeal:
Veal Or the calf has a high nutritional value. 100g Of Veal Veal contains 58% zinc, 39% selenium, 34% iron, 29% copper, 8% potassium, 5% magnesium and 5% sodium.
Veal It is suitable for strengthening the body. Of course this veal It is slow to digest.beef Red leads to the production of red blood cells; Therefore, blood concentration increases. From Veal or calf is used to heal lung, liver and intestinal diseases as quickly as possible.
DoVeal It leads to obesity ؟
Fat in Veal It is saturated and has a high amount of trans. this Beef It is slow to digest and has high fat. So from this veal It is used for obesity. Trans fat causes damage to the heart. Of course beef Red has linoleic acid. Many people believe that consumption Beef Red leads to an increase in triglycerides and cholesterol. You should keep in mind that the deletion Beef Red leads the body to face the lack of cholesterol. If the cholesterol in the body decreases, the liver produces cholesterol. This cholesterol enters the blood directly and has a bad effect on the body.
Therefore, it is generally recommended for consumption beef Control red in the body. Veal It does not contain fiber and antioxidants. Keep in mind that antioxidants are anti-cancer. Cooking of course Beef It is dangerous at high temperatures. Cooking at high temperatures leads to hydrocarbonsbeef It is carcinogenic.
How can the amount of loss Veal reduced؟
  1. Choose the correct cooking method. in other words beef Cook at a low temperature for a long time.
  2. Consume vegetables along withbeef Increase red.
  3. beef Red ones especially veal Therefore, they have fat in themselvesbeef Purchased should be as fat-free as possible.
  4. frombeef Use organic reds. Because these animals do not have growth hormones and are very useful for pregnant women and children.
  5. veal It does not require much cooking and color change because overcooking leads to the loss of iron beef will be.

 

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