Safety, health and adequate nutrition at the table. Beef is fundamental in a varied diet and balanced for its healthy properties.
Beef is a healthy food with uncountable nutritional properties as it mainly provides high-quality proteins, vitamins and minerals.
It also provides vitamins, such as A, D, E, K, C and B-group vitamins, especially B12, which is essential for the formation of red blood cells and the correct functioning of the nervous system.
The food we eat has to be safe and provide nutrients, within a diverse, balanced and sufficient diet. The composition of beef can contribute to a healthy diet. It mainly provides quality proteins, minerals, like iron, that can be easily absorbed and incorporated, as well as other minerals, such as zinc, magnesium, potassium, phosphorus, selenium and B-group vitamins, especially B12.
Beef proteins have a high biological value. This excellent nutritional quality is determined by its good digestibility and by the fact that it provides all the essential amino acids in the right proportion for human needs.
The carbohydrates content is very low, which allows combining beef with other sources of (vegetable) carbohydrates, thereby complementing its nutritional value.
Iron is one of the main values of meat in general and of beef in particular (its content is 2-4 mg/100g). The way iron is present allows for the absorption of 20-30%, while only 1,5% of iron present in vegetables is absorbed (it reaches 7% in the case of soy). The daily iron need is around 10 mg/day, and up to 18 mg for adolescents and, in particular, for women in fertile age. Therefore, about 100 grams of beef can provide more than 20% of the necessary daily iron intake. Furthermore, the presence of meat contributes to the absorption of iron present in vegetables, which justifies combining meat with greens and vegetables. If meat is not included in our diet we risk not having enough iron.
Another important nutrient provided by meat, especially beef, is zinc (100 g can cover about 30-40% of the recommended daily intake), as well as magnesium, potassium, copper and other minerals and microelements (selenium and others).
Beef provides B-group water-soluble vitamins. The content of vitamin B12 is remarkable, as it is not present in vegetables, except if they are fermented. Almost every cut of beef contains about 2 micrograms per 100 grams. The average daily need of an adult is about 2 micrograms, and this is covered with about 100 grams of beef. Therefore, vitamin B12 is another key nutritional value of meat in general, and of beef in particular, together with iron and proteins.
Beef is a healthy food if it is consumed in the appropriate quantities and in combination with an active lifestyle. The consumption of beef, combined with a wide variety of vegetables, fits perfectly in the so-called “Mediterranean diet”. It is suitable for any population group, regardless of gender or age. It is also recommended for active persons and for those who practice sports.
Concluding: beef is necessary to achieve adequate levels of nutrition and is very versatile gastronomically. As part of a varied and balanced diet, beef needs to be present because it is essential for a healthy and balanced diet.
