Meat, white or red fish, seafood, shellfish, organ meats, eggs or sausages … All these foods have in common to be important sources of protein. They are also rich in iron and many other minerals.
The family of meat products includes all sources of animal protein food. Excluded are sources of milk protein (cheese, milk and dairy products).
In addition to protein intake important and good quality – the meat products are the best source of dietary iron – we also found fatty acids of various qualities of cholesterol in quantity more or less important vitamins and minerals.
Proteins more or less good quality …
These foods are the main providers of quality protein for our body.
These proteins are necessary for our bodies for many reasons and in particular to build muscle tissue and bone structure.
The proteins of this family food exhibit similar qualities. But the meat of poorer quality (3rd class) contain more connective tissue (tendons, ligaments …) and collagen which proteins are of poorer quality, less rich in sulfur amino acids. Moreover, most meats contain fat, less protein per 100g is high.
Iron, vitamins, trace elements …
The iron content in the family food is the hemming iron that is to say good as well absorbed by the body. The liver and some offal are particularly rich in iron. Meat and fish are the only foods that contain non-hemming iron.
In addition to iron, this family contains many vitamins, minerals and trace elements necessary for the proper functioning of our body. These levels of different nutrients vary depending on the nature of the food – fish such as richer in sodium than the meat – and the manner of preparation.
Tags: diet, egg, fish, meat, protein
