Meat – the best source of complete protein, which in turn is best absorbed by the body and helps digest proteins of plant origin. The meat part is a set of necessary substances, namely fats, extractives and minerals, carbohydrates, vitamins, and enzymes (iron, sulfur, phosphorus, magnesium, PP vitamins, B2 and B1). Number of all these substances is dependent on the type of animal, its species, sex, age, and, of course, the nutritional status.
Calories in meat
| product | calorie | protein | fat | carbohydrates |
| lean pork | 160 kcal | 19,4 g | 7,1 g | 0 g |
| pork fat | 491 kcal | 11,7 g | 49,3 g | 0 g |
| Beef | 187 kcal | 18,9 g | 12,4 g | 0 g |
| lamb | 203 kcal | 16,3 g | 15,3 g | 0 g |
| Rabbit | 156 kcal | 21 g | 8 g | 0 g |
| duck | 308 kcal | 13,5 g | 28,6 g | 0 g |
| horsemeat | 187 kcal | 20,2 g | 7 g | 0 g |
The use of different types of meat
Pork. It should be used by the body in limited quantities, as it belongs to the class of red meat, containing a significant amount of fat. The product contains a significant amount of vitamin B1, which is essential for the proper metabolism of carbohydrates, and the process for the proper functioning of the nervous system .
Beef. Beef as well as pork, should be used on a case by case basis. A rich source of vitamin B12 promotes the growth of all cells of the body. The beef meat a lot of zinc and iron .
Bird. It characterized by low fat content and excellent flavor characteristics .
Rabbit – valuable and very tasty meat with high protein content (about 20%) and a low percentage of fat content (3-5%). Furthermore, rabbit meat is rich in mineral components (salts, iron, calcium and phosphorus), vitamin components (especially group B) and trace elements (copper, cobalt and zinc). It is important and necessary rabbit meat property is its high degree of assimilation. The protein product is processed in the human organism (90%) .