What's better, beef or chicken?

1. Red or white meat?

2. It's a meatball

3. Red carcinogenic meat?

4. Is it anyone who should avoid red meat at all?

1. Red or white meat?

We divide the meat into white and red, but not the color that plays the most important role in this division. White meat is lean, low-fat meat from chicken, turkey, rabbit, or veal. Red meat, which is mainly beef, pork, and poultry, contains more fat. This division became important in the 1950s, when the fat-cholesterol hypothesis arose.

2. It's a meatball

Chicken breast is most commonly recommended by dietitians and meat practitioners because of its low fat content and low calorie content 100 g contains 0.3 g of saturated fat, 104 kcal and 21.5 g of full-fat protein. Among the important vitamins and micronutrients that can be a good source of meat, we find (approximately) 0.4 mg of iron, 30 mg of magnesium, 0.5 mg of zinc, 17 mg of selenium, 13 mg of vitamin B3, and less than 1 mg of B12 and 0.4 g of calcium.

3. Red carcinogenic meat?

A World Health Organization report lists processed red meat as a risk factor for cancer. In people who eat more red meat, there is an increased incidence of colorectal cancer, as well as pancreatic and prostate cancer. They are mainly found in processed preservatives, trans fats, high salt, but less fiber consumption is also a significant factor.

4. Is it anyone who should avoid red meat at all?

In particular, people with elevated cholesterol and a higher risk of heart disease should pay attention to red meat consumption by those who smoke cigarettes, who are low in physical activity, who eat a diet based on processed foods, who have low levels of fiber and antioxidants found in vegetables and fruits (these are factors that increase the risk of cardiovascular disease and cancer). However, healthy people who are physically active and have an increased need for iron, zinc and vitamin B12 can drastically change the red meat diet to provide these ingredients.