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Article: Nutritional composition of red meat.(Section 2: Key nutrients delivered by red meat in the diet)
- Article from:
- Nutrition & Dietetics: The Journal of the Dieticians Association of Australia
- Article date:
- September 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Dietitians Association of Australia. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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KEY POINTS
The lean component of red meat is:
* An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus
* A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and, possibly, also vitamin D
* Relatively low in fat and sodium
* A source of a range of endogenous antioxidants and other bioactive substances, including taurine, carnitine, carnosine, ubiquinone, glutathione and creatine
INTRODUCTION