Beef: Nutrition, Benefits, and Considerations
Beef is a rich source of protein, iron, and vitamin B12, playing an important role in muscle building and overall health.
Introduction
Beef, the meat from cattle, is a staple protein in many diets worldwide. It is prized for its taste, versatility, and dense nutrient profile, making it a popular choice in various culinary traditions.
Nutritional Value (per 100 g, cooked lean beef)
| Nutrient | Amount |
|------------|--------|
| Energy | 250 kcal |
| Protein | 26 g |
| Fat | 17 g |
| Iron | 2.6 mg |
| Vitamin B12| 2.5 µg |
| Zinc | 6.3 mg |
| Selenium | 27 µg |
Benefits
- High-quality **protein** for muscle repair and growth
- Rich in **iron** that supports red blood cell production
- Excellent source of **vitamin B12** for nerve and brain health
- Provides **zinc** and **selenium** for immune support
Possible Drawbacks
- High intake of **saturated fat** may increase heart disease risk
- Overconsumption of red meat is linked to certain cancers
- Processed beef products often contain excess sodium
Culinary Uses
Beef is used in steaks, roasts, stews, burgers, and countless dishes across cuisines worldwide. Cooking methods vary from grilling and roasting to slow braising.
Fun Fact
Beef cattle were domesticated around 8,000 years ago, and today there are over 1 billion cattle worldwide.
- 1. Beef
crveno meso goveda, bogato proteinima, željezom i vitaminom B12