nutritional values of meat

An analysis program was carried out by the INRAE (National Research Institute for Agriculture, Food and the Environment), in collaboration with the ANSES (National Agency for Food Safety) on 30 pieces of beef, veal, lamb and horsemeat. The main results concern:  • Proteins: 17 to 23 g 100 g depending on the piece; these proteins have a high biological value (balance in indispensable amino acids close to man’s needs and a high digestion rate); Lipids: two thirds of the pieces have under 8% fat (lipids) and most of them have between 3 and 8% fat. Lipids take part in the organism’s construction and functioning; • Iron: meat is one of the best food sources of iron with a high percentage of heme iron – the form that is best absorbed by the organism; • B vitamins: especially B12, and B3 and B6, which meat is rich in; • Zinc, selenium: meat provides these indispensable nutriments.