The nutritional value of beef varies slightly deboning on the breed and the breeding methods.
Meat is considered, justifiable as a high protein food. Of the total nitrogen content of muscle 95% is protein and 5% smaller peptides’ amino acids and other compounds. In respect to amino acids, beef would appear to have a somewhat higher content of leucine, lysine and valine than pork or lamp and a lower content of threonine.
Meat is of relatively high lipid content. This is of dietary significance in provision of energy, especially for persons engaged in heavy labor, or where overall dietary intake is limited.
The energy value of muscle cuts varies with fat content, particularly with respect to the amount of the external fat and fat that is present between the muscles that are consumed.
Meat also contain large amounts of saturated fatty acids and cholesterol.
Muscle tissue in general is an excellent source of some of the B-complex vitamins, especially thiamine, riboflavin, niacin, B6 and B12. An organ meat, such as liver, is a valuable source of vitamins A, B1, and nicotinic acid.
Meat is a good source of dietary phosphorus and iron but is low in calcium.
The iron content of meat products is a particularly important in providing a rapidly available source of iron in the diet non-pregnant premenopausal women, who have a recommended daily allowance of 18mg per day.
Nutritional value of beef meat
