Animal proteins: what are their characteristics?

Proteins are mainly supplied by the meat, fish and eggs. These all have a very high rate of absorption, in addition to amino acids, animal proteins provide iron, iodine, phosphorus and certain vitamins (B1, B2, PP).

One hundred grams of meat provides an average of twenty grams of protein , the remainder being composed of fat, fiber and water. Protein intake of meat is little different according to its nature: white or red meat have the same biological value.

The major differences between the meat

The major differences between the meat lie mainly in differences in rates of fat they contain. We distinguish between lean meats, which contain less than 10% fat, such as poultry (chicken, turkey, guinea fowl), rabbits, offal, game, veal, beef parts such as sirloin, the rump The roast beef. Mid-fat meats contain 10 to 20% fat and are represented by the net or beef steak. Finally fatty meats, which contain more than 20% fat, like pork, lamb, sheep, some poultry (goose, chicken, duck rearing), beef ribs, sausages.

Fish protein

Fish protein have the same advantages as meat, but not the same drawbacks. Oily fish, in effect, such as salmon, anchovies, sardines, tuna, mackerel, are considered very healthy, because the oils from fish consist of omega 3, which have a beneficial effect on prevention of cardiovascular disease. Fish also provide fluorine and iodine, and are rich in vitamins A and D.

The egg represents the ideal prototype of food. One egg provides, on average, 7.5 g protein, 6 g fat, 30 mg calcium 1.5 mg iron (it contains no carbohydrates). Proteins it contains are of high biological value. It also contains vitamin A, vitamin B group, the cholesterol (250 mg per egg) and other fatty substances such as lecithins.

Essential for health, animal protein and energy bring benefits, though still in moderation.