Throughout the world, meats are divided into red meats and white meats. Red meats include beef, lamb and pork; while white meats include fish and chicken, among others.
The difference between both categories lies in color, which is determined by a greater or less a presence of myoglobin. This substance also determines the presence of purines, which the body turns into uric acid, and in excess, can be harmful to a person’s health.
Red meats contain a higher amount of purines, requiring the digestive tract to work harder. White meats, on the other hand, are lighter; however, the amount of fat and calories depends on the cut and type of the meat. For example: a cut of veal loin (the area between the back and shoulder) is leaner, and lower in fat and calories than a chicken wing with the skin on it, which may also have more cholesterol. Fish is known for having more unsaturated fatty acids that are beneficial to the health of your heart, especially omega 3.
Regardless of the cut, however, it is important to keep in mind that all meat contains protein, minerals, vitamins, water and fat. The following is a description of its nutritional information:
Proteins: Is about 20% protein.
Vitamins: A good source of B vitamins, especially vitamin B12. Beef from young cattle (veal) is rich in vitamin B2.
Minerals: Especially zinc, selenium, iodine and phosphorus.
Water: While meat is about 15% and 20% fat, the rest is water.
Calories: This depends on how it’s cooked. For example, meat sautéed in oil has about 220 calories per 100 grams.
Sources: American Academy of Family Physicians and the World Health Organization.
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