Meat: Dietary

These are meats that provide the best protein, and in large quantities: about twenty grams of protein per hundred grams of meat.

Here are some interesting properties of meat to know:
- White meat are nutritionally identical to that of red meat
- The gravy does, however, that very little protein (2%);
- They all contain vitamins B1, B2 and PP by cons, vitamins A and C are only present in offal.

The essential difference between the meat lies in their distinct energy values, because of differences in the amount of fat they contain. This is half of a fat called saturated and the other half of monounsaturated fat. Animal fat contains only very little "good fat", the polyunsaturated fat.So choose the pieces to limit consumption of meats fatter.

Lean meats

Among lean meats that contain less than 10% of lipids include the horse, whose consumption has been neglected over the last fifty years. It contains 2% fat. The majority of pieces of veal is also fall into this category, and some pieces of beef (sirloin, rump, and if not prepared roast beef from the sirloin).

Other lean meats are certain poultry (chicken, turkey, guinea fowl), rabbits, offal and game. But we must also take account of the preparation. When the game is cooked and served with fatty sauces, more from habit than necessity, she takes off her lean meat quality.

Mid-fat meats

Among mid-fat meats, those containing 10 to 20% body fat, there are certain pieces of veal, as the ribs or the roast and other beef, like tenderloin, walnut or steak.
Fatty meats, finally, contain 20% or more fat. This is pork, lamb, sheep, some poultry (goose, chicken, duck rearing) and a few pieces of beef, like rib or sirloin. As for the meats, they still contain more fat.

Thus, if one wants to reduce food intake in animal fats, this classification scheme will help to choose meats that are leaner. However, sometimes the fat from the meat is gathered in one part of the song. Just then remove it before cooking preference.