Beef - Useful Properties, Calorie Content, Application, Nutritional Value

The ratio of BJU in the product

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Useful properties and calorie content of beef

The main property of beef is the content of complete protein in it, which contributes to the saturation of the cells of the human body with oxygen. In addition, it is the proteins of beef that are absorbed by the human body best of all. The largest amount of protein contains beef tenderloin (the softest part of the carcass is premium meat). Such proteins are essential in the human diet. Only beef contains the maximum amount of iron. Fat in beef is so small that even chicken is inferior to it.

The calorie content of beef is 192 kcal. But the nutritional value of this type of meat is the content in 100 grams of the following amount of substances:

• Water - 67 g;
• Fat - 12 g;
• Protein - 19 g;
• Ash - 2 g;
• Carbohydrates - 0 g.

The following vitamins are present in beef:

• 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).

The main trace elements that make up beef:

• Potassium;
• Magnesium;
• Phosphorus;
• Calcium;
• Sodium.

The main macronutrients that make up beef:

• Iron;
• Zinc;
• Manganese;
• Copper;
• Selenium.

In addition, beef contains low-value proteins, namely:

• Elastin;
• Collagen.

It is collagen that is the source of the construction of inter-articular ligaments in the body. Zinc, which is part of beef, is necessary for a person to maintain the proper level of immunity. Such useful microelements as magnesium, potassium, sodium, calcium actively strengthen the human musculoskeletal system. Vitamins of group A are extremely useful for vision problems. Vitamin PP contributes to the normal functioning of the body's enzymatic system. Vitamin C helps to strengthen the walls of blood vessels. But such important vitamins as B6 and B12 are active participants in the process of complete absorption of iron.

Many of the flavor and nutritional properties of beef are influenced by the breed and age of the animal. So, adult cows, gobies and calves can be slaughtered for meat.

So, the main properties of beef (taste, color and smell) depend on three main factors of the animal:

• Age;
• Breed;
• Floor.

In addition, the individual characteristics of the beef can be influenced by the degree of stress experienced by the animal during slaughter.

Depending on the type of beef, it can be tender (veal) and rough (an adult animal - due to the abundance of rough muscles). Young meat is characterized by a pale pink color, and the older the animal is, the darker the color of the meat.

There are 3 types of beef:

1. Higher (dorsal and sternum, fillet, rump, rump and sirloin);

2. First (scapula, shoulder, flank);

3. Second (shanks - front and back).

When choosing beef meat, you need to carefully study it in order to make the right choice.

So, fresh beef is characterized by the following indicators:

1. Deep color (from pink to bright red);

2. The structure of the meat is soft fibrous;

3. The smell is fresh and pleasant;

4. Elastic consistency;

5. Shine on the notch;

6. Dimple formation when pressed (disappears after a few seconds);

7. Soft consistency and creamy fat.

The presence of many films on the fat and a dark color indicates the old age of the animal or that the meat is stored for a long time.

Veal, the meat of a young cow is considered to be the most useful and tasty. Calf meat at 20 months of age is ideal for its mild flavor and high nutritional value. Why is veal the most valuable and tender meat? Yes, because it is this age of the animal that is considered immature. And before this period, the calf first feeds on cow's milk and complete feed, provided for its active growth and development. That is why veal is the so-called pure and valuable meat.

Application

Beef is good for people of all ages. The main indication for eating beef is iron deficiency anemia. It is beef that is called the supplier of heme iron. It is called gemny due to the fact that it is part of hemoglobin.

An indispensable product is beef for those who are fighting overweight. Beef can be included in almost any diet, as this meat is considered lean and contains a minimum amount of fat. In addition, due to the low fat and caloric content of beef, this meat can be consumed by patients with diabetes mellitus.

It is especially advisable to use beef for people leading an active lifestyle, for those who play sports and aim to build muscle mass in their body. Men must eat beef meat, especially if they are engaged in hard physical labor or visit the gym.

The most correct way to cook beef is to boil it. Boiled beef is always recommended for patients during the recovery period of the body after injuries, burns, infectious and viral diseases.

Contraindications to the use of beef

Some medical evidence suggests that consuming large amounts of beef over a lifetime can cause colon cancer. A large intake of beef fat can also be dangerous: due to this, cardiovascular diseases can occur. In addition, the presence of cholesterol in beef, with prolonged use, can lead to the formation of cholesterol plaques from the vessels and the development of atherosclerosis. Heart and bowel problems can also be a result.

Beef contains, among other things, purine bases. They can cause the accumulation of uric acid in the body, which often causes the development of urolithiasis, osteochondrosis and gout.

Therefore, it is not recommended to overuse beef. As you know, there should be a measure in everything, and the diet of a healthy person cannot completely consist of only one type of meat, even if it is very to his taste.

Along with the fact that regular consumption of beef, which means the intake of important vitamins in the body, allows you to strengthen the immune system, excessive consumption of it can cause a decrease in immune defense and increase the body's susceptibility to various diseases. So, the elderly and children are advised to eat only young veal, but not mature beef. This is due to the fact that such meat is less digested and absorbed.

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