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Quebec meat is not much different from chicken, goose and duck meat. Perhaps the only difference is in the amount of vitamin B6 it contains. In the cold season, eating a variety of meats, especially Quebec meat can prevent many respiratory infections. Quebec meat is poor in iron and compared to ostrich and even chicken. It has less iron. The fat and cholesterol content of Quebec meat is lower than that of chicken, but in any case, its consumption does not reduce blood cholesterol, because these meats are a source of saturated fat.
The nutritional value of quail meat is almost the same as that of chicken, and the amount of vitamins and zinc in this meat makes it valuable. Quail meat contains a good amount of vitamins B3 and B5, which play an important role in tissue repair. Fortunately, the meat of this bird has low cholesterol and its overall fat is low. Therefore, people in any age group can use it.
The important point to note is that the consumption of all types of meat, whether red or white, for people with gout, ie high blood uric acid levels should be limited to a certain extent, ie quail meat for They are harmful, but it is recommended for other people, especially after surgery.
Among white meats, turkey has the least fat. Turkey meat is one of the favorite foods in Western countries. One of the unique features of turkey meat compared to other white meats is its vitamin A, which plays an important role in strengthening the immune system, so its consumption is recommended in the cold season, especially for children and the elderly. The amount of protein in this meat is also appropriate and it is not contraindicated except in patients with gout. The meat of this bird contains both white and red meat. Turkey meat does not lose its volume when cooked due to its special texture and due to the lack of interstitial fat in the meat, its volume during cooking, unlike chicken meat. , Calves and sheep are not reduced.
Camel meat is chemically different from the meat of other domestic animals. Camel meat has less protein than beef and looks like mutton. This meat has more sodium than other meats, but it has less potassium and is very different in pH compared to beef and mutton, so it is very suitable for meat processing operations.
Camel meat has less fat, protein and ash than beef. Camel meat proteins lack essential amino acids such as tryptophan, valine, leucine and isoleucine, as well as the semi-essential amino acid histidine. Also, camel meat has more sodium and less potassium compared to the meat of other domestic animals, which is directly related to water metabolism in the animal’s body. It is less than the amount in the meat of other domestic animals
One of the characteristics of ostriches is that although they belong to the poultry category, their meat is lower in calories than red meat. And the amount of fat and cholesterol is lower. If we want to make a comparison, we must say that the fat in ostrich meat is 66% less than beef and even less than chicken. Ostrich meat is a rich source of protein and another unique feature is its high iron content. The amount of iron in ostrich meat is the same as in red meat (this is especially important for those with high cholesterol).
In general, mutton and beef have the same nutritional value, and the nutrients in each of them are very close. However, they differ in taste and texture and also have slight differences in the amount of vitamins.
Mutton is also higher in fat and calories than beef, and beef appears to have slightly more protein than mutton; But it is interesting to know that the protein in mutton has a better absorption and is actually of better quality.
Mutton is fatter; But it does not mean that it is unhealthy, but the fat in mutton is a type of healthy fat that helps eliminate bad cholesterol from the body and increases the amount of good cholesterol in the blood; For this reason, its consumption is not a problem.
Mutton is also high in omega-3 and omega-6, which is why its consumption contributes a lot to cardiovascular health. A large part of mutton fat is oleic acid, which is very good for heart health and reducing heart disease. Mutton also contains creatine, which helps a lot to increase muscle mass due to these properties, the price of mutton is often higher than the price of beef. Also, the shorter the life of a sheep, the healthier the nutrients in the meat.
Rich in protein, vitamins and nutrients needed by the body. According to experts, aquatic animals can be used as a reliable source and reduce the effects of malnutrition. Animal protein, especially fish, due to its essential amino acids and growth stimulants, has an important effect on tissue repair, human health and vitality, and the body in general. It causes physical weakness in humans and reduces the body’s resistance to infectious diseases.
If we want to describe chicken meat in one word, “versatility” is a good explanation. There is no doubt that chicken is a healthy and suitable substitute for red meat. Chicken is a very good source of protein and 120 grams of it meets 70% of the body’s protein needs. As you know, our human body is made up of proteins and also proteins from building blocks called amino acids. We get the amino acids needed to make the body’s proteins from animal and plant sources and use them to regenerate the proteins our bodies need. Since chicken meat is more abundant than other meats everywhere, if you do not follow the hygienic rules, you will get dangerous diseases.
Shrimp is one of the marine crustaceans found in most of the world’s salty and fresh waters. Shrimp is known as one of the most popular seafood dishes around the world because it is very tasty and nutritious.
Shrimp, like other seafood, are rich in calcium, iodine and protein. It is interesting to know that because the body of shrimp is free of iron, its blood color is blue. Shrimp blue blood contains copper-rich sprigs.
Shrimp is a food that is very popular all over the world.
