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Five benefits of beef!
Table of Contents
1. The benefits of beef
It is hard, rubbery and, above all, poorly digested by the human body, and its nutritional value is low due to poor absorption. This process occurs when the meat is stored at a temperature higher than the freezing temperature. In 2012 the consumption of beef by one Pole was about 2.1 kg per year, whereas in 2000 about 10.7 kg per annum, as we can see, is a significant difference. Its values largely depend on the average amount of connective tissue and the breed and age of the animal.2. Is the beef fat?
So we see a significant difference. This ratio of fatty acids is not the most beneficial for us, so it is recommended to use appropriate strategies that can improve this ratio. By eating beef, we also provide CLA, or linolenic acid. We can also increase the amount of CLA in beef by modifying the composition of animal feed. For example, in Poland, the popular beef rice, such as Sponder, contains 15.7 g of fat in 100 g, compared to 100 g of beef polyamide provides 3.5 g.3. Beef liver is healthy
The liver, due to its high vitamin A content, is not recommended for pregnant women. Its deficiency leads to anemia. The beef liver, which is a component of the gut, is often treated as a by-product of slaughter. Vitamin A is essential in vision processes, has antioxidant properties, promotes cell regeneration, protects the lining. However, the second major component of vitamin B12 in the liver, vitamin B12, is responsible for the normal state of the nervous system and erythropoiesis, or the production of red blood cells.
